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Easy Crustless Cheesecake Made in a Pie Dish

Easy Crustless Cheesecake Made in a Pie Dish

A smooth, creamy cheesecake baked without a crust in a 9-inch pie plate. Sour cream is optional, but it gives the filling a softer texture and a pleasant tang.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 5 minutes
Servings: 4 servings
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 16 ounces Full-fat cream cheese, softened
  • 3/4 cup Granulated sugar
  • 3 eggs Large eggs, room temperature
  • 1 teaspoon Vanilla extract
Optional Ingredients
  • 1/2 cup Sour cream
  • 1 pinch Salt
For the Pie Dish
  • as needed Butter or nonstick spray

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C). Grease a 9-inch pie plate thoroughly with butter or nonstick spray.
  2. Beat the softened cream cheese and sugar on low to medium speed until smooth, scraping down the bowl as needed.
  3. Add the room-temperature eggs one at a time, mixing only until each egg is incorporated. Stir in the vanilla, salt if using, and sour cream if using.
  4. Pour the batter into the prepared pie dish and smooth the top with a spatula.
  5. Bake for 35 to 45 minutes, until the edges look set and the center still has a slight jiggle.
  6. Turn off the oven, crack the door, and let the cheesecake rest inside for 10 to 15 minutes if desired. Cool at room temperature for 1 hour, then refrigerate for at least 3 to 4 hours or overnight before slicing.

Notes

Use fully softened cream cheese and avoid overbeating after adding the eggs. The cheesecake is ready when the edges are set but the center gently wobbles; it will continue to firm as it cools and chills.