Thursday, December 24, 2015

Chocolate Raspberry Cheesecake Pie

INGREDIENTS for Cheesecake:
  • 1 (8-inch) store-bought graham cracker crust – chocolate or regular*
  • 1/2 cup frozen or fresh raspberries
  • 1/2 cup frozen or fresh blackberries
  • 6 ounces cream cheese
  • 1 14-ounce can sweetened condensed milk
  • 1 egg
  • 3 Tablespoons lemon juice
  • 1 teaspoon vanilla
INGREDIENTS for Chocolate Glaze:
  • 2 ounces semi-sweet chocolate (I use 1/3 cup chocolate chips)
  • ¼ cup whipping cream (or milk)
Preheat the oven to 350 degrees.
Arrange raspberries and blackberries on the bottom of the crust (if using frozen berries, do not thaw; if using fresh, make sure they are not wet).
Beat together cream cheese and sweetened condensed milk until smooth. Beat in egg, lemon juice, and vanilla. Mix well.
Carefully pour on top of the raspberries.
Bake 350 degrees for 30-35 minutes, or just until set. Cool completely.
Melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave).
Pour over the cheesecake. Chill several hours before serving.
*NOTE: If making your own graham cracker crust, keep in mind that this recipe is designed for an 8-inch pie pan (and many pie pans are 9-inch). If you use a 9-inch, you will probably have to adjust the cooking time (and obviously, the finished product will be slightly thinner).

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