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Raspberry Cheesecake Pie

Experience the enchanting combination of creamy cheesecake and tart raspberries in this delightful Raspberry Cheesecake Pie, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 290
Ingredients Method Notes

Ingredients
  

For the crust
  • 1.5 cups graham cracker crumbs Adds a sweet crunch and comforting flavor.
  • 0.25 cups sugar Sweetens the crust.
  • 0.5 cups unsalted butter, melted Adds richness and binds the crust.
For the filling
  • 16 oz cream cheese, softened Star of the pie, provides texture.
  • 0.5 cups powdered sugar Dissolves beautifully into the cream cheese.
  • 1 tsp vanilla extract Elevates the flavor profile.
  • 0.5 cups sour cream Adds tanginess and creaminess.
  • 0.25 cups heavy cream Contributes to a velvety filling.
For the topping
  • 1.5 cups fresh raspberries Provides vibrant color and flavor.
  • 0.25 cups sugar Sweetens the raspberry topping.
  • 1 tbsp lemon juice Brightens the flavors.
  • 1 tsp cornstarch (optional) Thickens the raspberry topping if desired.

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a mixing bowl, combine graham cracker crumbs, sugar, and melted butter until the mixture resembles wet sand.
  3. Press the mixture firmly into the bottom of a pie pan to form the crust.
  4. Bake for 10-12 minutes until golden brown and let it cool completely.
Filling
  1. In a large mixing bowl, beat softened cream cheese, powdered sugar, and vanilla extract until smooth and creamy.
  2. Add sour cream and heavy cream, then continue mixing until creamy.
  3. Pour the cheesecake filling into the cooled crust and spread it evenly.
Topping
  1. In a medium saucepan over low heat, combine fresh raspberries, sugar, and lemon juice, stirring occasionally until bubbling.
  2. If a thicker topping is desired, dissolve cornstarch in water and add it to the raspberry mixture, stirring until it thickens slightly.
  3. Allow the raspberry topping to cool.
  4. Spoon the raspberry topping over the cheesecake filling.
Chill
  1. Chill the pie in the refrigerator for at least 4 hours, preferably overnight.

Notes

For best results, ensure your cream cheese is softened and allow the pie to chill adequately before serving. Use fresh raspberries for optimal flavor.