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Raspberry Cheesecake Pie

Cynthia Bowan
This cheesecake is so tasty, especially with a chocolate crust.
Print Recipe
Course Dessert

Ingredients
  

  • 12 oz cream cheese (1.5 blocks)
  • 1 tsp vanilla extract
  • 2 large eggs
  • 1/2 cup sugar
  • 1 cup raspberries (fresh, or frozen and thawed)
  • 1 pre-made chocolate cookie or graham cracker pie crust
  • chocolate syrup or hot fudge topping

Instructions
 

  • Preheat oven to 325 degrees. In a large bowl, beat cream cheese, vanilla, and eggs until smooth. With mixer running, slowly add sugar until dissolved.
  • You can either gently fold in raspberries to keep whole pieces of fruit, or you can beat in raspberries with the mixer to make a smooth pink cheesecake.
  • Pour filling into pre-made pie crust and smooth with a spatula. Bake at 325 degrees for about 30-35 minutes until almost firm. Pie should jiggle a just little bit but it will finish setting up as it cools. Cool for 1 hour on the counter, then refrigerate for at least 4 hours. Keep cold until serving. Garnish with whole raspberries, chocolate syrup, and whipped cream Enjoy!