Description
This cinnamon pie is perfect for a cozy dessert featuring a rich and creamy filling made with cream cheese, brown sugar, and cinnamon, nestled in a flaky pie crust.
Ingredients
Units
Scale
- 8 ounce cream cheese, softened
- 1 cup light brown sugar
- 3 large eggs
- 1 1/4 cup heavy cream
- 1/4 cup all-purpose flour
- 4 teaspoons ground cinnamon
- 2 teaspoons vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground nutmeg
- 1 pie crust
- Powdered sugar for dusting or whipped cream for topping
Instructions
- Preheat your oven to 350°F.
- In a mixing bowl, cream together the softened cream cheese and light brown sugar using an electric mixer. Beat for about 4 minutes or until the mixture is light and fluffy, scraping the edges of the bowl as needed.
- Add the eggs to the cream cheese mixture and continue mixing until well combined.
- Pour in the heavy cream, flour, ground cinnamon, vanilla extract, salt, and ground nutmeg. Mix until the batter is smooth and all the ingredients are fully incorporated.
- Place the pie crust in a pie dish and gently press it down to form the crust.
- Pour the prepared filling into the pie crust, spreading it out evenly.
- Place the pie in the preheated oven and bake for 35-40 minutes, or until the center is just set. The top should be golden brown and the edges slightly puffed.
- Allow the pie to cool completely, then refrigerate it to chill. For best results, let it sit at room temperature for about an hour before serving.
- Once chilled, slice the pie into generous portions and serve. For an extra touch of sweetness, dust with powdered sugar or add a dollop of whipped cream on top before serving.
Notes
Store any leftover pie in the refrigerator, covered tightly with plastic wrap or aluminum foil, for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size:
- Calories: 378
- Sugar: 40.8 g
- Sodium: 215.4 mg
- Fat: 19.3 g
- Carbohydrates: 47.2 g
- Fiber: 0.9 g
- Protein: 5.3 g
- Cholesterol: 119.6 mg