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Mom’s Cream Cheese Pie By Tiffani Thiessen

by Rie McClenny


for 8 servings

  • 2 cups (150 g) grape
  • 1 tablespoon sugar
  • 6 sprigs fresh thyme

Graham Cracker Crust

  • 2 packs graham cracker
  • ¼ cup (40 g) powdered sugar
  • 6 tablespoons butter, melted
  • 1 teaspoon ground cinnamon


  • 12 oz cream cheese, room temperature
  • 2 eggs, room temperature
  • ¾ cup (150 g) sugar
  • 1 teaspoon vanilla


  • 1 cup (230 g) sour cream
  • 3 ½ tablespoons sugar
  • 1 teaspoon vanilla extract


  1. Preheat oven to 350˚F (180˚C).
  2. Add the grapes to a parchment paper-lined baking sheet and sprinkle with sugar and thyme.
  3. Bake for 45-55 minutes. Cool completely.
  4. In the bowl of a food processor, add the graham crackers and pulse until finely crumbled.
  5. Transfer the graham cracker crumbs to a bowl with the powdered sugar, melted butter, and cinnamon, and stir to combine.
  6. Press the graham cracker mixture into an 8- or 9-inch (22-cm) pie dish, pressing an even layer on the bottom and sides of the dish.
  7. Bake for 10 minutes.
  8. Let crust cool completely before filling.
  9. In a bowl, add the cream cheese, eggs, sugar, and vanilla extract, and blend until smooth with a hand mixer.
  10. Pour the cream cheese mixture into the cooled crust, and bake for 10 minutes.
  11. Remove and cool for at least 5 minutes.
  12. In a bowl, add the sour cream, sugar, and vanilla extract in a bowl and mix to combine.
  13. Spread the sour cream mixture on top of the pie in an even layer and bake for 10 minutes.
  14. Remove and cool at room temperature.
  15. Refrigerate for at least 4 hours, until chilled.
  16. Top with the roasted grapes.
  17. Enjoy!
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