Want to know something sad? I can’t eat cheese.

Actually, let me reword myself.

I can only eat cheese in very small amounts on very rare occasions.


Rare occasions like getting out of the rink after a good two hours of violent skating, and oh my gosh I’m so starving I NEED PIZZA.

Or rare occasions like Thanksgiving.

When my mom makes this amazing cheese pie that she’s made ever since before I can remember and it so good and just cannot be missed out on.

And no, it is not cheese cake.

Be not mistaken.

It is cheese pie.

This cheese pie is so rich and decadent, lightly tangy from the sour cream topping with a hint of a holiday note from the hidden sprinkle of cinnamon and nutmeg – all the flavors wrap up into a beautiful creamy, delicious dessert.

Needless to say, it is definitely a once-a-year treat for us.

I do allow some unhealthy exceptions. And a sliver of cheese.

This pie is a holiday treat that is definitely worth the 365 day wait.

This recipe is from my mom’s own precious arsenal. This year I convinced her to add a pinch of nutmeg to the topping, and a dash of salt to the crust.

my mom’s perfect cheese pie

Yields: 10 servings

Serving Size: 1/10 of pie


For the crust:

1 ½ cups graham cracker crumbs

1/2 cup (4 ounces) butter, melted

1/3 cup pure cane sugar

dash of salt

For the filling:

1 pound (two 8-ounce packages) cream cheese, softened

2 large eggs

1/2 cup pure cane sugar

1/2 teaspoon vanilla extract

For the topping:

1 cup sour cream

2 tablespoons pure cane sugar

1/2 teaspoon vanilla extract

pinch of cinnamon

pinch of nutmeg


Preheat oven to 375 degrees Fahrenheit.

To make the crust:

Melt butter in a large bowl, then stir in graham cracker crumbs and sugar until well combined. Press the crumb mixture into the bottom of a greased 9” pie pan.

To make the filling:

Using a whisk, (no electric mixer or stand mixer allowed – it will be worth the extra effort in the end, trust me) beat together all ingredients until smooth. Pour into graham cracker crust. Bake in 375 degree oven for 20 minutes. Remove from oven and sprinkle with cinnamon and nutmeg. Let cool completely.

When the pie is cool, combine ingredients for the topping, and spread the mixture over the top of the pie. Bake at 375 for another 5 minutes. Remove from the oven and let cool.

Chill pie before serving.