Raspberry Cheesecake Pie
A delightful dessert combining rich cheesecake and tart raspberries, perfect for family gatherings and potlucks.
Ingredients
For the crust
- 1.5 cups graham cracker crumbs These add a crispy, buttery base.
- 0.25 cups sugar Enhances the graham cracker crust.
- 0.5 cups melted butter Brings richness and helps bind the crust.
For the filling
- 16 oz cream cheese, softened The heart of any cheesecake.
- 0.5 cups powdered sugar Provides sweetness while keeping filling light.
- 1 teaspoon vanilla extract Adds warm, aromatic flavor.
- 1 cup heavy whipping cream Creates a light and airy texture.
For the topping
- 2 cups fresh raspberries The flavorful star of the show.
- 0.25 cups sugar Balances the tartness of the berries.
- 1 tablespoon lemon juice Brightens the raspberry topping.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until well combined.
- Press the crumb mixture firmly into the bottom of a 9-inch pie pan.
- Bake the crust for about 10 minutes until lightly golden, then cool completely.
Filling
- In a large bowl, beat the softened cream cheese and powdered sugar until smooth.
- Incorporate the vanilla extract into the cream cheese mixture.
- Whip the heavy cream until stiff peaks form, then fold into the cream cheese mixture.
- Pour the filling into the cooled graham cracker crust.
- Cover the pie and refrigerate for at least 4 hours, or overnight to set.
Topping
- In a small saucepan, combine raspberries, 1/4 cup of sugar, and lemon juice. Cook over medium heat for about 5-7 minutes until raspberries soften.
- Allow the mixture to simmer until it thickens slightly, then cool to room temperature.
- Spoon the cooled raspberry topping over the cheesecake pie.
- Slice and serve the pie chilled.
Notes
Press the graham cracker crust firmly to avoid crumbling. Use room temperature cream cheese for a smooth filling. If raspberries are out of season, use frozen blueberries or strawberries.