Raspberry Cheesecake Pie
A delightful blend of creamy cheesecake and tart raspberries, perfect for gatherings or a sweet treat.
Ingredients
For the Crust
- 1.5 cups 1 1/2 cups graham cracker crumbs For a crispy and buttery crust.
- 0.25 cups 1/4 cup sugar Enhances the sweetness of the crust.
- 0.5 cups 1/2 cup melted butter Binds the crumbs together.
For the Filling
- 16 oz 16 oz cream cheese, softened The creamy foundation of the filling.
- 0.5 cups 1/2 cup powdered sugar Sweetens the filling.
- 1 teaspoon 1 teaspoon vanilla extract Adds flavor.
- 1 cup 1 cup heavy whipping cream Provides lightness after whipping.
For the Topping
- 2 cups 2 cups fresh raspberries Bursts with juicy flavor.
- 0.25 cups 1/4 cup sugar (for topping) Balances tartness.
- 1 tablespoon 1 tablespoon lemon juice Brightens flavor.
Instructions
Preparation
- Preheat your oven to 325°F (163°C).
- In a medium bowl, mix the graham cracker crumbs, 1/4 cup sugar, and melted butter until well combined. Press into the bottom of a 9-inch pie pan to create an even crust.
- Bake the crust for 10 minutes, then let it cool completely.
Making the Filling
- In a large bowl, beat the softened cream cheese and 1/2 cup powdered sugar until smooth.
- Incorporate the vanilla extract.
- In a separate bowl, whip the heavy cream until stiff peaks form and then gently fold it into the cream cheese mixture.
- Pour the filling into the cooled crust and spread evenly.
Chilling and Topping
- Refrigerate the pie for at least 4 hours, or preferably overnight.
- In a small saucepan, combine raspberries, 1/4 cup sugar, and lemon juice. Cook over medium heat for 5-7 minutes until raspberries break down.
- Let the mixture cool to room temperature and then spoon it over the cheesecake filling.
Serving
- Slice and serve chilled.
Notes
For best flavor, use fresh raspberries. You can experiment with different fruits or adjust the sweetness of the filling to your preference.