Raspberry Cheesecake Pie Recipe

Ingredients

• 2 packages (8 ounces each) cream cheese, softened
• 1/2 cup sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 1 chocolate crumb crust (8 inches)
• 1-1/2 teaspoons unflavored gelatin
• 2 tablespoons cold water
• 1/2 cup seedless raspberry jam
• 1 cup heavy whipping cream
• 2 tablespoons confectioners' sugar

Directions

• In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
• In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes.
• In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate.
• Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream. Yield: 6-8 servings.

Raspberry Cheesecake Pie published in Taste of Home's Holiday & Celebrations Cookbook Annual 2005, p81