Two-Tone Cheesecake Pie Recipe

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Two-Tone Cheesecake Pie Recipe
Two-Tone Cheesecake Pie Recipe photo by Taste of Home
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Two-Tone Cheesecake Pie Recipe

Read Reviews
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Publisher Photo
"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."
MAKES:
12-16 servings
TOTAL TIME:
Prep: 35 min. + chilling Bake: 25 min.
MAKES:
12-16 servings
TOTAL TIME:
Prep: 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).
Originally published as Two-Tone Cheesecake Pie in Country Woman July/August 2004

Nutritional Facts

1 piece: 308 calories, 17g fat (8g saturated fat), 77mg cholesterol, 212mg sodium, 36g carbohydrate (31g sugars, 1g fiber), 6g protein.

  • 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
  1. 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.
  2. 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.
  3. 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).
Originally published as Two-Tone Cheesecake Pie in Country Woman July/August 2004

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Reviews forTwo-Tone Cheesecake Pie

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MY REVIEW
Charity and Faith User ID: 9177759 269917
Reviewed Jul. 24, 2017

"This recipe is amazing! Those who love chocolate and taste raspberries will love this recipe."

MY REVIEW
lvarner User ID: 35803 149280
Reviewed Dec. 1, 2013

"This is a great recipe to make when entertaining quite a few guests, since it makes two. The double layer is very pretty, and the pie tastes great too. I like to drizzle the pie slices with chocolate syrup prior to serving. I also sometimes use chocolate crumb crusts instead of the graham cracker crusts."

MY REVIEW
petey93 User ID: 1076270 206361
Reviewed Apr. 29, 2010

"This is my favorite cheesecake recipe! Pretty easy to make and it makes two, one to take to work one for home, can't beat that.!"

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