Raspberry Cheesecake Pie Recipe

4.5 1 3
Raspberry Cheesecake Pie Recipe
Raspberry Cheesecake Pie Recipe photo by Taste of Home
Publisher Photo

Raspberry Cheesecake Pie Recipe

Read Reviews
4.5 1 3
Publisher Photo
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.
MAKES:
10 servings
TOTAL TIME:
Prep: 15 min. + chilling Bake: 40 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 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 vanilla extract
  • 3 eggs
  • 1-1/2 cups fresh raspberries, divided
  • 1 cup 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 mixing 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 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.
Originally published as Raspberry Cheesecake Pie in Taste of Home August/September 2002, p64

Nutritional Facts

1 piece: 359 calories, 25g fat (14g saturated fat), 131mg cholesterol, 257mg sodium, 26g carbohydrate (14g sugars, 1g fiber), 8g protein.

  • 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 vanilla extract
  • 3 eggs
  • 1-1/2 cups fresh raspberries, divided
  • 1 cup whipping cream, whipped
  1. 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°.
  2. In a blender, combine cottage cheese and milk; cover and process until smooth. In a mixing 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.
  3. 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 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.
Originally published as Raspberry Cheesecake Pie in Taste of Home August/September 2002, p64

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MY REVIEW
debstub User ID: 2934557 85848
Reviewed Jul. 2, 2008

"This is the best recipe I have found for raspberries and since we grow them, I really love this one!"

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