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Cream Cheese Pie
6 sprigs thyme
GRAHAM CRACKER CRUST
2 packs graham cracker
¼ cup powdered sugar
6 tablespoons butter, melted
1 teaspoon ground cinnamon
FILLING
12 oz cream cheese, room temperature
2 eggs, room temperature
¾ cup sugar
2 teaspoons vanilla
TOPPING
1 cup sour cream
3 ½ tablespoons sugar
1 teaspoon vanilla extract
Preparation
- Preheat oven to 350˚F (180˚C).
- Add the grapes to a parchment paper-lined baking sheet and sprinkle with sugar and thyme.
- Bake for 45-55 minutes. Cool completely.
- In the bowl of a food processor, add the graham crackers and pulse until finely crumbled.
- Transfer the graham cracker crumbs to a bowl with the powdered sugar, melted butter, and cinnamon, and stir to combine.
- Press the graham cracker mixture into an 8- or 9-inch pie dish, pressing an even layer on the bottom and sides of the dish.
- Bake for 10 minutes.
- Let crust cool completely before filling.
- In a bowl, add the cream cheese, eggs, sugar, and vanilla extract, and blend until smooth with a hand mixer.
- Pour the cream cheese mixture into the cooled crust, and bake for 20 minutes.
- Remove and cool for at least 5 minutes.
- In a bowl, add the sour cream, sugar, and vanilla extract in a bowl and mix to combine.
- Spread the sour cream mixture on top of the pie in an even layer and bake for 10 minutes.
- Remove and cool at room temperature.
- Refrigerate for at least 4 hours, until chilled.
- Top with the roasted grapes.
- Enjoy!
*Recipe on video and text may differ from each other!
How to cook Cream Cheese Pie:
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