Cream Cheese Pie

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I’ve always called this pie ‘cheesecake’.

But I guess technically, it’s a cream cheese pie.

It’s like a really creamy cheesecake.

And it’s SO GOOD!

You will never know that it’s lower fat and low glycemic!

I got the recipe in home ec class in the 8th grade. (Remember home ec?!?) (Remember 8th grade?!?)

But over the years, I’ve changed and perfected it.

So, you want to know how to make it?

Oh good!

HERE’S WHAT YOU’LL NEED:

For the graham cracker crust

1/4 c butter

2/3 c graham cracker crumbs

For the ‘pie’ filling (NOTE: I use kithul syrup because it’s low glycemic and I love the taste but please feel free to make it with regular sugar or raw honey or date syrup. If you’re interested in trying Kithul syrup, you can get it HERE. It’s only $3.99 a bottle! (+ shipping)

2 8 oz blocks of low-fat cream cheese, softened

1/2 c kithul syrup (or sugar or raw honey or date syrup)

1 egg

1 tsp lemon juice

2 tsp vanilla

For the top

1 c light sour cream

3 TBSP kithul syrup (or sugar or raw honey or date syrup)

1 tsp vanilla

HERE’S HOW YOU MAKE IT:

Put the butter in a 9-inch pie dish.

Melt it in the microwave. Then dump the graham cracker crumbs into the butter

and mix it up with a fork.

Set aside about 2 teaspoons of the buttered crumbs for later

Press the crumbs into the pan with a fork, going about an inch up the sides.

Bake at 350 for 6 - 8 minutes.

Cool.

You can see my beat-up 50+ year-old recipe here

Add the cream cheese, kithul, egg, lemon juice and vanilla to a mixing bowl.

Beat the mixture on high until it’s totally combined and kind of fluffy — about 2 to 3 minutes. (The recipe says ‘beat until frothy’ but I don’t think it ever gets ‘frothy’…)

Pour the mixture into your graham cracker crust. Bake at 350 for 15 minutes. It will still be pretty liquid-y but that’s okay.

Let it sit for 10 - 15 minutes while you mix up the next layer.

In a small bowl, mix together the sour cream, kithul and vanilla.

Gently pour it onto the cream cheese pie.

Gently spread it over the top.

Sprinkle the crumbs you set aside over the top of the pie. Bake again at 350 for 10 more minutes.

Take it out of the oven and let it cool for about 1/2 hour. Then refrigerate it for at least 4 hours, preferably overnight — if you can wait that long!