Creamy Cinnamon Pie

A quick and easy recipe for an original, delish pie with a cream cheese and cinnamon filling!


For the crust
8 phyllo dough sheets
50 g butter, melted
30 g granulated sugar

For the filling
250 g cream cheese
50 g heavy cream 35%
150 g brown sugar
2 eggs, medium
2 tablespoon(s) cinnamon
1 teaspoon(s) vanilla extract
1 teaspoon(s) baking powder
1/2 teaspoon(s) nutmeg
1 pinch salt

To serve
whipped cream


For the crust
Preheat the oven to 160ο C (320ο F) set to fan.

Butter a 26 cm springform pan.

Spread one phyllo sheet at the bottom, drizzle it with butter and sprinkle with sugar. Follow the same process for all the remaining phyllo sheets.

Fold the edges of the sheets inwards and drizzle with the remaining butter and sprinkle with the sugar.

Spread some plastic wrap, add legumes as pie weights, and bake for 15 minutes. Remove the pie weights and bake for 15 more minutes.

Set aside to cool.

For the filling
Leave the oven on to 160ο C (320ο F) set to fan.

In a mixer’s bowl add the cream cheese, the heavy cream, the sugar, and beat with the whisk attachment at medium-high speed, for 3-4 minutes, until the sugar is dissolved.

Add the eggs, the cinnamon, the vanilla, the baking powder, the nutmeg, the salt, and beat well for 1-2 minutes.

Transfer to the crust and bake for 40 minutes.

Spread the whipped cream, sprinkle with cinnamon, and serve.

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