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Raspberry Cheesecake Pie

 Raspberry Cheesecake Pie
Topped with bright berries, this pretty pie from Beverly Coyde of Gasport, New York has a creamy fresh-tasting filling that is not overly sweet.
10 ServingsPrep: 15 min. + chilling Bake: 40 min. + cooling

Ingredients

  • 1 unbaked pastry shell (10 inches)
  • 1 cup (8 ounces) small-curd cottage cheese
  • 2 tablespoons milk
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon McCormick® Pure Vanilla Extract
  • 3 eggs
  • 1-1/2 cups fresh raspberries, divided
  • 1 cup heavy whipping cream, whipped

Directions

  • Line unpricked pastry shell with a double thickness of aluminum foil.
  • Bake at 450° for 8 minutes or until lightly browned. Cool on a
  • wire rack. Reduce heat to 350°.
  • In a blender, combine cottage cheese and milk; cover and process
  • until smooth. In a bowl, beat cream cheese and sugar until smooth.
  • Beat in cottage cheese mixture, flour and vanilla. Beat in eggs just
  • until blended. Pour into pastry shell (pie will be full). Sprinkle
  • with 1/2 cup raspberries; gently press into filling with the back of
  • a spoon.
  • Bake at 350° for 30-35 minutes or until the center is almost set
  • (cover edges loosely with foil if browning too quickly). Cool on a

2 of 2

Raspberry Cheesecake Pie (continued)

Directions (continued)

  • wire rack for 1 hour. Refrigerate for at least 1 hour. Top with
  • whipped cream and remaining raspberries. Store in the refrigerator.
  • Yield: 10 servings.
Nutritional Facts: 1 serving (1 piece) equals 359 calories, 25 g fat (14 g saturated fat), 131 mg cholesterol, 257 mg sodium, 26 g carbohydrate, 1 g fiber, 8 g protein.