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.
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 10 servings.
Number Of Ingredients 10
Steps:
- Line unpricked crust 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 wire rack for 1 hour. Refrigerate for at least 1 hour. Top with whipped cream and remaining raspberries. Store in the refrigerator.
Nutrition Facts : Calories 359 calories, Fat 25g fat (14g saturated fat), Cholesterol 131mg cholesterol, Sodium 257mg sodium, Carbohydrate 26g carbohydrate (14g sugars, Fiber 1g fiber), Protein 8g protein.
RASPBERRY RIBBON CHEESECAKE PIE
This attractive pie is a favorite of mine for family gatherings. But I have to bake more than one because some of my relatives worry that they won't get a piece!
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 6-8 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, beat cream cheese and flour until smooth. Beat in milk and 3 tablespoons lemon juice. Add egg; beat on low speed just until combined. Pour half of the filling into crust. , In a small bowl, combine preserves and remaining lemon juice. Drop two-thirds of the mixture by teaspoonfuls over filling; cut through with a knife to swirl. Top with remaining filling and preserves; cut through with a knife to swirl. , Bake at 300° for 60-65 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. Garnish with raspberries and mint if desired.
Nutrition Facts :
GLAZED RASPBERRY PIE
This tart and creamy treat is shared by Gillian Batchelor of Crescent Valley. "The recipe has been passed down in my family and copied for countless people over the years," Gillian remarks. "There's no mistaking that raspberries give this tall pie its good looks and divine flavor.
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a small saucepan, combine 2/3 cup raspberries and 2/3 cup water. Simmer, uncovered, for 3 minutes. Strain raspberries and discard seeds; set juice aside. , In another saucepan, combine the sugar, cornstarch and remaining water until smooth. Add raspberry juice. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in lemon juice. Cool. , In a small bowl, beat cream cheese, butter and milk until smooth. Spread onto the bottom and up the sides of pastry shell. Fill pastry shell with the remaining raspberries. Slowly pour glaze over berries. Refrigerate until serving.
Nutrition Facts :
RASPBERRY SWIRLED CHEESECAKE PIE
This was my Dad's favorite dessert. He is gone now, but I remember his smile every time I make it. Use it to get to a man's heart! -Peggy Griffin, Elba, Nebraska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Drop 1/2 cup pie filling by tablespoonfuls over batter. Cut through batter with a knife to swirl., Bake 35-45 minutes or until filling is set. Transfer remaining raspberry filling to a covered container; refrigerate until serving., Cool pie 1 hour on a wire rack. Refrigerate at least 2 hours, covering when completely cooled. Serve with reserved filling.
Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 253mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.
PEACH-GLAZED RASPBERRY AND CREAM CHEESE PIE
Raspberry pie with a peach glaze and a layer of cream cheese on the bottom. Serve topped with sweetened whipped cream.
Provided by cswelker
Categories Desserts Pies Fruit Pie Recipes Raspberry Pie Recipes
Time 4h40m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Line a 9-inch pie plate with pie crust. Press crust firmly against sides and bottom and prick with a fork. Fold excess crust under and press together to form thick edge.
- Bake in the preheated oven until light brown, 10 to 12 minutes. Remove and set aside.
- Meanwhile, combine crushed peaches, 1/2 cup water, and 1/2 cup sugar in a saucepan over medium heat. Mix cornstarch into remaining 1/4 cup water in a small bowl; add to the peach mixture and stir until boiling. Boil until thick, about 5 minutes longer. Remove from the heat, stir in lemon juice, and set aside to cool.
- Combine cream cheese and remaining 1/4 cup sugar in a medium bowl; beat with an electric mixer until smooth and creamy. Spread into the bottom of the cooled pie crust.
- Place raspberries in a large bowl. Pour cooled peach glaze over top and toss gently to coat. Pour mixture onto cream cheese layer and spread gently to fill pie. Chill in the refrigerator until pie is set, at least 4 hours.
Nutrition Facts : Calories 328.5 calories, Carbohydrate 40.7 g, Cholesterol 30.8 mg, Fat 17.5 g, Fiber 4.4 g, Protein 4.1 g, SaturatedFat 8 g, Sodium 201.9 mg, Sugar 24.3 g
RASPBERRY GLACé CHEESECAKE PIE
Watch this video from My Food and Family for a recipe of our Raspberry Glacé Cheesecake Pie. This raspberry glacé cheesecake is easy to make and tasty!
Provided by My Food and Family
Categories Recipes
Time 1h35m
Yield Makes 8 servings.
Number Of Ingredients 5
Steps:
- Prepare cheesecake as directed on package. Refrigerate until ready to use.
- Add boiling water to gelatin mix; stir 2 min. until completely dissolved. Refrigerate 15 min. or until slightly thickened.
- Arrange fruit over cheesecake; top with gelatin. Refrigerate 1 hour or until gelatin layer is firm.
Nutrition Facts : Calories 220, Fat 4 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 0 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
RASPBERRY SWIRL CHEESECAKE PIE
I got this recipe off the back of a Ready Crust pie crust. It takes 5 minutes prep time and is fabulous! A great last minute company dessert to whip up! Sure to impress!
Provided by Little Bee
Categories Cheesecake
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Beat cream cheese until fluffy (its easier to beat if you bring it to room temperature first).
- Gradually beat in sweetened condensed milk, until smooth, add egg and 3 tablespoons lemon juice, mix well.
- Pour half the batter into the crust.
- Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
- Spoon half the preserves over batter.
- Pour remaining batter on top.
- Using a knife, swirl remaining preserves into a decorative pattern.
- Bake at 300°F for 55 minutes.
- Cool.
- Refrigerate leftovers.
RASPBERRY SWIRL CHEESECAKE PIE
I use jam made from our farm's plentiful wild raspberries to give this pretty dessert its marbled effect. While the cheesecake refrigerates overnight, its flavors blend beautifully. -Sandra McKenzie, Braham, Minnesota
Provided by Taste of Home
Categories Desserts
Time 45m
Yield 8 servings.
Number Of Ingredients 7
Steps:
- On a lightly floured surface, roll dough to fit a 9-inch pie plate. Trim; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°. , In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into crust. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. If desired, serve with whipped cream and raspberries.
Nutrition Facts : Calories 305 calories, Fat 18g fat (10g saturated fat), Cholesterol 89mg cholesterol, Sodium 200mg sodium, Carbohydrate 31g carbohydrate (18g sugars, Fiber 0 fiber), Protein 5g protein.
RASPBERRY-GLAZED PIE
Everyone raves about this quick and easy summer pie. It's always a bit hit with all ages at parties, picnics and get-togethers. -Kathy Voss, Jackson, Michigan
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place baking mix in a small bowl; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Press onto the bottom and up the sides of a 9-in. pie plate coated with cooking spray., Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 8 minutes. Remove foil; bake 5 minutes longer. Cool on a wire rack. , In a small saucepan, combine sugar and cornstarch. Stir in water and corn syrup until smooth. Bring to a boil, stirring constantly. Cook and stir for 2-3 minutes or until thickened. Remove from the heat; stir in gelatin until dissolved. , Place raspberries in pie crust; pour gelatin mixture over top. Cover and refrigerate for at least 4 hours or until set. Serve with whipped topping if desired.
Nutrition Facts : Calories 291 calories, Fat 8g fat (4g saturated fat), Cholesterol 15mg cholesterol, Sodium 255mg sodium, Carbohydrate 54g carbohydrate (37g sugars, Fiber 4g fiber), Protein 3g protein.
CHOCOLATE RASPBERRY CHEESECAKE PIE
This chocolate topped Raspberry Cheese Pie looks very elegant and yet it is so easy to make. Why not impress your friends &/or family? You won't be sorry. I found this @dianasdesserts.com.
Provided by Manami
Categories Cheesecake
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350F(180C).
- With mixer, beat cream cheese until fluffy.
- Gradually add in sweetened condensed milk until smooth.
- Add egg, lemon juice, and vanilla extract; mix well.
- Arrange raspberries on bottom of pie crust that has been taken out of the "store" plate and placed in a glass one.
- Very slowly pour cheese mixture over fruit.
- Bake for 30-35 minutes or until center is almost set.
- Cool completely.
- Prepare Chocolate Glaze:.
- In small saucepan over low heat, melt chocolate squares with whipping cream.
- Cook and stir until thick and smooth.
- Remove from heat.
- Top cheesecake with chocolate glaze and chill.
- Garnish with raspberries &/or mint sprigs.
Nutrition Facts : Calories 525.4, Fat 29.2, SaturatedFat 13.1, Cholesterol 77.1, Sodium 402.6, Carbohydrate 60, Fiber 2.1, Sugar 44.6, Protein 8.9
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