Raspberry Cheese Pie

Raspberry Cheese Pie

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Lynnda Cloutier

By
@eatygourmet

This is for raspberry season. It's also from Secret Ingredients.

Rating:

★★★★★ 1 vote

Comments:

Ingredients

  • ·
    2 cups pecan halves. lightly toasted
  • ·
    1/3 cup packed brown sugar
  • ·
    1/4 tsp. cinnamon
  • ·
    1/8 tsp. ground cloves
  • ·
    1/4 cup unsalted butter melted, 1/2 stick
  • ·
    16 oz. cream cheese, softened
  • ·
    1/2 cup heavy cream
  • ·
    1/2 cup sugar
  • ·
    1 tsp. vanilla extract
  • ·
    1 tbsp. cornstarch
  • ·
    1/4 cup plus 2 tsp. water
  • ·
    1/2 cup sugar
  • ·
    4 cups fresh raspberries

How to Make Raspberry Cheese Pie

Step-by-Step

  1. Process pecans, brown sugar, cinnamon and cloves in food processor til crumbly. Mix with melted butter in bowl Press over bottom and up the side of a 9 inch springform pan.
  2. Chill for 30 minutes Bake at 350 for 20 minutes or til golden brown. Cool completely on wire rack
  3. Beat cream cheese, 1/2 cup sugar and vanilla in mixer bowl til smooth. Scrape down the side of the bowl occasionally. Pour into prepared crust. Chill, covered, for 4 hours or til firm
  4. Dissolve cornstarch in 2 tsp. of water in small bowl. Mix the remaining 1/4 cup water, 1/2 cup sugar and 2 1/2 cups of the raspberries in a heavy pan
  5. Cook over medium heat til sugar is dissolved, stirring occasionally. Bring to a boil. Boil for 5 minutes or til berries are crusted Stir in cornstarch mixture. Boil for 1 minute or til mixture thickens, stirring constantly. Strain through a sieve set over a bowl, pressing on solids with back of spoon. Let stand til cooled.
  6. Refrigerate, covered til completely chilled. Stir remaining 1 1/2 cups raspberries into chilled sauce.
    Loosen and remove side of pan. Cut into wedges and put on dessert plates. Spoon raspberry sauce over each wedge. Serves 6 to 8

Printable Recipe Card

About Raspberry Cheese Pie

Course/Dish: Cakes Fruit Desserts



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