Two-Tone Cheesecake Pie Recipe

Two-Tone Cheesecake Pie Recipe photo by Taste of Home

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"Here's a creamy dessert that is simply luscious. My husband loves it," says Jean Smalls of Cooper City, Florida. "I'm proud to serve it to company because it always draws raves, I can make it ahead of time, then top with additional berries and chocolate curls just before serving."

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Two-Tone Cheesecake Pie Recipe

Prep: 35 min. + chilling Bake: 25 min.

Yield: 12-16 Servings

35 25 60

Ingredients

1 cup fresh raspberries
1/2 teaspoon sugar
3 packages (8 ounces each) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
4 eggs, lightly beaten
1 cup (6 ounces) semisweet chocolate chips, melted and cooled
2 graham cracker crusts (9 inches)
Chocolate curls and additional raspberries, optional

Directions

In a small bowl, combine raspberries and sugar; set aside. In a large bowl, beat the cream cheese, milk and vanilla until smooth. Add eggs; beat on low speed just until combined.
Divide cream cheese mixture in half. Add melted chocolate to one portion; beat on low just until blended. Pour half of the chocolate mixture into each crust. Stir reserved raspberry mixture into remaining cream cheese mixture; spoon over each chocolate layer.
Bake at 350° for 25-30 minutes or until center is almost set. Cool on wire racks for 1 hour. Chill for 4 hours or overnight. Garnish with chocolate curls and raspberries if desired. Yield: 2 pies (6-8 servings each).

Nutritional Facts 1 serving (1 piece) equals 308 calories, 17 g fat (8 g saturated fat), 77 mg cholesterol, 212 mg sodium, 36 g carbohydrate, 1 g fiber, 6 g protein.

Originally published as Two-Tone Cheesecake Pie in Country Woman July/August 2004