Cinnamon Pie – delicious cream cheese and cinnamon dessert. Super easy to make and tastes great. Pie crust filled with cream cheese, brown sugar, eggs, heavy cream, flour, cinnamon, vanilla, and nutmeg. Can make in advance and refrigerate overnight. Great for potlucks, BBQs, parties, and the holidays. #pie #dessert
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Pin This RecipeEasy Cream Cheese Cinnamon Dessert Recipe
Pies are one of my favorite desserts. They are easy to make and transport to picnics and potlucks. This Cinnamon Pie is a favorite at our house. Silky cream cheese filling with loads of cinnamon and a touch of nutmeg. This pie is really fantastic! Top the pie with a dollop of whipped cream. You could even top the pie with some vanilla ice cream and caramel or chocolate sauce. YUM!
How to Make The Best Cinnamon Pie
This Cinnamon Pie is very easy to make. Start with a frozen or homemade pie crust. Next, beat together some cream cheese and brown sugar until smooth. Add in eggs and beat well. Finally mix in some flour, ground cinnamon, vanilla extract, salt, and nutmeg. Pour the filling into the prepared crust and bake.
Take the pie out of the oven and cool completely. Cover the pie with and chill in the refrigerator for several hours. I prefer to let the pie chill overnight. Take the pie out of the refrigerator 1 hour before serving. Dust the top of the pie with powdered sugar before serving, if desired.
How Long with Cinnamon Pie Keep?
This pie will keep about a week covered in the refrigerator. You can definitely make this pie a day or two in advance of serving. Perfect for entertaining!
This pie is a favorite at our house. I love to make this easy pie for dinner parties, cookouts/BBQs, and picnics. It is also great for the holidays. Give this a try for your next gathering and let me know what you think!
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Cinnamon Pie
Equipment:
Ingredients:
- 1 (9-inch) deep-dish pie crust
- 1 (8-oz) package cream cheese, softened
- 1 cup brown sugar, packed
- 2 eggs
- 1 egg yolk
- 1¼ cup heavy cream
- ¼ cup all-purpose flour
- 3½ Tbsp cinnamon
- 2 tsp vanilla extract
- 1 tsp salt
- ½ tsp ground nutmeg
Instructions:
- Preheat oven to 350ºF.
- With an electric hand mixer, mix together cream cheese and brown sugar until light and fluffy, about 3 to 5 minutes. Scrape the sides of the bowl. Add eggs and yolk one at a time, mixing well after each addition.
- Slowly add heavy cream flour, cinnamon, vanilla, salt, and nutmeg. Mix well.
- Pour cinnamon filling into pie crust.
- Bake for 35 to 40 minutes, until the center of the pie is set. It won't be totally firm in the center.
- Remove pie from oven and cool on a wire rack. Refrigerate at least an hour before serving.
Notes:
Steph
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Can I use half and half instead of cream ?
We have not tried this recipe with half-and-half, so we can not say how it would turn out.
I made this and my family liked it a lot. I did make a substitution: I never have large eggs in the house, but I did have jumbo eggs on hand. I used 2 jumbo eggs instead of 2 large + 1 large yolk; it worked just fine. I did have to bake it 40 minutes.
This recipe inspired me, and I’m planning to use it as a basis for something different. I’m going to make it with everything the same, except I plan to leave out the cinnamon and nutmeg, and instead use 1/4 cup cocoa powder. Or just 3 tablespoons; haven’t exactly decided yet. It occurs to me that the base ingredients of the pie – cream cheese, brown sugar, heavy cream, eggs, flour – are so solid and reliable that I can play around with the other ingredients and still have something viable.
Did the pie crust get really brown from baking for almost an hour? I’m wondering I should cover the edges with foil to prevent that.
If your edges start to brown, you can certainly cover them
I love your recipes and I am new to baking. Should I bake the pie crust before adding the batter?
I did not bake the pie crust before adding the batter.
Can this be frozen? If so, would it need to be cooked first?
I have not frozen this pie, so I am not sure how it would be.
I’d like to make this keto friendly so I plan to bake a keto pie crust and use Swerve brown sugar in the filling. For the flour substitute, which do you think would work best, almond or coconut flour?
confused about eggs. Do you add 2 whole eggs and one yolk from another egg OR one whole egg and just yolk from the other
2 whole eggs AND a yolk
This sounds so delicious and perfect for a fall/winter delight! The smell coming from it baking must be simply wonderful! I use SO many of your recipes. Your blog is one I ALWAYS open! I follow quite a few, but I KNOW that anything you have is going to be good! You have not disappointed, ever! My motto is “if it’s from Plain Chicken, it gonna be good!” 😘
Never made this pie before so my question is…3 1/2 Tbsp of cinnamon a lot? I and most of my family likes cinnamon but it can be a powerful spicy, when over used. So asking anyone and yourself. what is your thought on this amount? Thank you
I made the recipe as written and it was not spicy. Feel free to make this as you wish.
This sounds soooo good and creamy. I can smell it already!
I’m going to make it while it’s still a little chilly outside, while the windows are still closed to capture all that good smell!