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Two-Tone Cheesecake Pie

Two-Tone Cheesecake Pie
"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."
12-16 ServingsPrep: 35 min. + chilling Bake: 25 min.

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).
Nutrition Facts: 1 serving (1 piece) equals 308 calories,
© Taste of Home 2013

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Two-Tone Cheesecake Pie (continued)

Nutrition Facts: 17 g fat (8 g saturated fat), 77 mg cholesterol, 212 mg sodium, 36 g carbohydrate, 1 g fiber, 6 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
© Taste of Home 2013