I do not remember where I got this recipe from but I have been using it for years! This recipe is so easy that I taught my elementary cooking class how to make this cheesecake pie. They LOVED it! It utilizes things you may already have at home too, bonus! It is as simple as a 8 inch pie crust, cream cheese, vanilla extract, sugar, cool whip and whatever pie filling you want on top! This is something I can make in a snap if I am invited to a party and do not have time to bake or cook. I never have any left overs to bring home either! You can double all the ingredients for a 9×13 or for 2-8 inch pies.
This is a store bought graham cracker crust that I had at home and needed to use. I have to tell you though, store bought graham cracker crusts taste like cardboard to me! I prefer a homemade pie crust using brown sugar in place of the white sugar such as this recipe from Genius Kitchen, http://www.geniuskitchen.com/recipe/graham-cracker-crust-116887 and a pinch of cinnamon. I guess I am getting rather picky the more time I spend in the kitchen!
The first step to making a great cheesecake pie is to mix up the cream cheese and sugar in the blender. There should not be any clumps from the cream cheese or sugar when mixed properly. A few minutes on low speed will ensure that everything is mixed well and that there are no clumps. Now it is ready to add the vanilla. Remember when baking there is only one kind of vanilla to use and that is vanilla extract! If you are using vanilla flavoring you will cheat yourself of the best flavored desserts. Yes, it is more cost effective to use vanilla flavoring verses extract but the real vanilla (extract) acts like salt and accentuates the flavors. Continue mixing for another minute or two. Your filling in now ready to be placed in your pie crust.
You are ready to add your favorite topping! As you can tell, mine is blueberry. After you have added your favorite topping, refrigerate the cheesecake pie for a few hours.
I love to make this in the summer time also. Around the fourth of July, I will use both cherry and blueberry topping to design a flag on top of a 9×13 pan of this cheesecake recipe. It is always a big hit!
Serve yourself up a piece and enjoy. If you have family like my grandpa, he will pull out a piece and then take the rest of the pie for himself so you had better make two if you want a piece!
I hope you enjoy this simple and quick recipe.
8 inch graham cracker crust
1-8 oz. size containers Cool Whip (or homemade whipped cream)
1–8 oz. packages cream cheese
1/3 c. sugar
1 t. vanilla extract
Mix the cream cheese, sugar and vanilla all together until smooth. Fold in the cool whip or homemade whipped cream. Do NOT STIR! Pour into the pie crust and top with your favorite pie topping. Mine is blueberry! Yum!