I’ve been a pretty “avid” baker since I was a teenager. I used to make cupcakes at least once a week and loved trying out a new recipe for desserts especially. I’ve made a few cheesecakes before but always felt like they were always such a bother. Hot water baths, 3 entire packages of cream cheese, and springform pans made me turn my nose up at baking them.

Then, last week I found myself with an unused graham cracker pie crust just sitting around (from a different failed recipe attempt – whomp whomp!). Cheesecake was the first thing that came to mind, and since it was already in a pie crust I wouldn’t have to worry about messing with all that annoying stuff, or being left with tons of cheesecake at the end. After doing plenty of google-ing for cheesecakes in pie pans and coming back a little disapointed I decided to do my own thing and risk it – I’m actually really happy with how it came out! Light and fluffy, sweet and tangy! Not to mention it was easy:)

(Easy) Cheesecake

1 (8oz) Package of Cream Cheese

1/2 cup of Sugar

1 tsp of Vanilla

1/8 tsp of Salt

2 Large Eggs

1/3 cup of Sour Cream

Beat cream cheese in stand mixer until fluffy. Gradually blend in sugar, vanilla, and salt. Beat in eggs, one at a time. Add in sour cream and beat to combine. Pour into prepared graham cracker crust in a pie pan.Bake for 30-35 minutes until set (mine actually poofed up a little, but settled down after cooling). Cool and refrigerate for at least 3 hours. Enjoy!