Cream Cheese Pie
No messing with a crust to make this pie, just sprinkle a buttered pie plate with graham cracker crumbs, add the cheesecake filling and bake.
1 tablespoon butter
3 tablespoons graham cracker crumbs
2 (8-ounce) packages cream cheese, softened
3 large eggs
2/3 cup granulated sugar
1/2 teaspoon almond extract
1 cup sour cream
3 tablespoons granulated sugar
1 teaspoon vanilla extract
1/4 cup almond, toasted
- Sprinkle the bottom and side of a 9-inch pie plate greased with butter with graham cracker crumbs.
- Beat softened cream cheese, eggs, sugar, and almond extract in a medium-sized bowl with an electric mixer until smooth and thick. Pour into the prepared pie plate.
- Bake in a preheated oven at 350°F (175°C) for 25 minutes. Remove from the oven and cool for 20 minutes.
- Combine sour cream, sugar, and vanilla in a small bowl; blend well. Pour over the cooled cheese pie. Return to the oven and bake 10 minutes longer. Sprinkle with toasted almonds. Chill before serving.
Makes 8 servings.