Description
A delightful dessert that brings together creamy cheesecake and the tart burst of fresh raspberries on a crispy graham cracker crust.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup sugar
- 1/2 cup unsalted butter, melted
- 16 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 1/2 cups fresh raspberries
- 1/4 cup sugar
- 1 tbsp lemon juice
- 1 tsp cornstarch (optional, for thickening)
Instructions
- Preheat your oven to 350°F (175°C). In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter until well blended. Transfer it to a pie pan and firmly press it down to form a crust. Bake for 10-12 minutes or until golden brown. Let the crust cool completely.
- Beat the softened cream cheese with powdered sugar and vanilla extract using an electric mixer until smooth and creamy. Add the sour cream and heavy cream, mixing until light and fluffy.
- Pour the cheesecake filling into the cooled crust. Smooth out the top with a spatula.
- Combine fresh raspberries, 1/4 cup sugar, and lemon juice in a medium saucepan. Heat over medium-low, stirring occasionally, until the raspberries break down. Mix cornstarch with a tablespoon of water and add for thickness. Cook until the sauce thickens and cool completely.
- Spoon the cooled raspberry sauce over the cheesecake filling, allowing it to drip down the sides.
- Cover the pie and chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
For a smooth cheesecake filling, ensure cream cheese is room temperature. Leftover raspberry sauce can be used for pancakes or ice cream. Consider mixing lemon zest into the filling for added flavor.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 25g
- Sodium: 200mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 60mg