1 and ¼cups cinnamon or regular graham cracker crumbs
Cinnamon Pie Filling:
4ounces cream cheese, softened to room temperature
1 (14 ounce)cansweetened condensed milk
¼cupheavy whipping cream
5large egg yolks
Set your oven rack to the middle position and preheat your oven to 325°F.
Make the Graham Cracker Crust: Mix the graham cracker crumbs, granulated sugar, and melted butter in a large bowl or the bowl of a food processor until evenly combined. Add the mixture into a 9-inch shallow pie pan or a 9-inch tart pan, spread it out evenly and then use the bottom of a glass or measuring cup to pack it down tightly into the bottom and sides of the pan.
Place the pan on a large rimmed baking sheet (makes transferring in and out of the oven easier) and prebake the crust for 10 minutes.
Make the Cinnamon Pie Filling: In a large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy with no lumps. Add the sweetened condensed milk and ground cinnamon and mix on low speed until combined and smooth. Make sure there aren't any lumps of cream cheese.
Switch to a whisk and mix in by hand the heavy cream, vanilla extract, and large egg yolks until just combined and the filling is smooth. Don't overmix.
Before adding the filling to the pie crust, tap the bowl on your counter a few times to release any trapped air bubbles.
Pour the filling into the pre-baked crust and bake the pie for 30-35 minutes, until mostly set and not too wobbly in the center.
Remove from the oven and let cool and set at room temperature or in the fridge before slicing and serving.
Once cooled, cover with plastic wrap and keep in the fridge for 3-4 days. The pie can also be frozen for up to 1 month.