Peggy’s Cheesecake Pie



Peggy’s Cheesecake Pie

This cheesecake pie recipe is my wife's and she made it for dessert for most of our dinner parties. It was always a hit and she always handed out the recipe to her friends.Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Course Dessert
Cuisine American
Prep Time 1 hour
Cook Time 30 minutes
Total Time 1 hour 30 minutes
Servings 8 people


  • 20 graham crackers rolled into crumbs
  • 4 tablespoons butter melted
  • 2 teaspoons sugar
  • 2 teaspoons cinnamon
  • 4 3- oz. packages of cream cheese
  • 1/2 cup sugar
  • 2 eggs
  • 1 teaspoon cinnamon
  • 1 carton sour cream
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon


  • Preheat oven to 350 degrees F. Have all ingredients at room temperature before beginning.
  • Roll out 20 graham crackers into crumbs. Mix well with the melted butter, the sugar and cinnamon. Line a 9-inch pie tin, bottom and sides, with the mixture and bake for 5 minutes at 350 degrees. F.

For the Filling:

  • Mix the cream cheese, sugar, eggs and cinnamon until completely blended. When completed, fill-in the baked shell and bake 20 minutes at 350 degrees F. Allow to cool before adding the topping.

For the topping:

  • Mix well, the sour cream, vanilla and cinnamon and add to the pie, leveling the topping, Bake 5 minutes at 350 degrees F. (See note)
  • Remove from the oven and chill overnight before serving.


Any number of garnishes can be put on the topping, bread crumbs, chopped peanuts, zest of lemon or sliced strawberrys. Or you can use your own favorite topping.

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