Ingredients

The following ingredients have 1 Servings
  • 2 cup graham cracker crumbs ((about 16 sheets of graham crackers))
  • 2 tbsp granulated sugar
  • 1/4 tsp salt
  • 9 tbsp unsalted butter (melted)
  • 3 tbsp cold water
  • 2 1/4 tsp powdered gelatin
  • 3 (8 oz) blocks cream cheese (softened)
  • 1 cup +2 tbsp powdered sugar
  • 1/4 tsp salt
  • 1 tbsp vanilla extract
  • 1/2 cup sour cream (room temperature)
  • 1 cup +2 tbsp heavy cream

Instruction

  • To make the crust, in a medium size mixing bowl combine the graham cracker crumbs, granulated sugar and salt. Pour the melted butter over top and stir until a soft wet mixture forms. Firmly press into a standard size pie plate or a 9-inch springform pan. Place in the freezer to chill while preparing the filling.
  • In a small microwave-safe mixing bowl, whisk together the water and gelatin. Set aside.
  • In the bowl of a stand mixer (or a large mixing bowl) beat the cream cheese until smooth and creamy. Add the sugar, salt, vanilla and sour cream, beat just until combined.
  • Place the gelatin mixture in microwave and heat for 25 seconds on HIGH. Remove and whisk for 1 minute. Allow to cool for 2 minutes, then with mixing speed on low, slowly add the gelatin to the cream cheese, mixing until combined.
  • Using a hand mixer (or if you have another bowl for your mixer, use that), in a medium bowl, whip the heavy cream until stiff peaks form. Using a rubber spatula, fold in the whipped cream into the mixture. The whipped cream will loosen the filling up a bit and make it slightly more spreadable.
  • Carefully spread the filling into the chilled crust. Spread into a smooth, even layer then chill for at least 4 hours before slicing and serving, I prefer overnight.