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Raspberry Cream Cheesecake Pie

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PREP TIME
20 min
COOKING TIME
45 min
TOTAL TIME
185 min
SERVINGS
8 servings
Dessert
Raspberry Cream Cheesecake Pie
Ingredients
  • 1 recipe unbaked pie crust
  • 1/4 cup white sugar
  • 1 tablespoon cornstarch
  • 1 (12 ounce) package frozen raspberries
  • 1 1/2 tablespoons water
  • 1 1/2 tablespoons lemon juice
  • 1 tablespoon butter
  • 1/2 teaspoon vanilla extract
  • 1 1/2 cups heavy cream
  • 1 (8 ounce) package cream cheese, softened
  • 3/4 cup powdered sugar
  • 1 tablespoon vanilla extract
  • 1/2 cup sour cream
Instructions
1
First, preheat your oven to a medium-high temperature of 350 degrees F (175 degrees C).
2
Next, take the pie crust and stretch it out to fit a 9-inch round dish. Gently press the dough into all corners and sides of the dish, making sure it adheres well to prevent shrinkage during baking. Use a fork to poke some holes in the bottom of the pie crust for even cooking.
3
Cover the bottom with aluminum foil or parchment paper and fill it with dried beans or pie weights to prevent movement during baking.
4
Bake the crust in the preheated oven for 20 minutes, then remove the foil and beans or weights. Continue baking until the crust turns golden brown, taking about 15 minutes more.
5
While the crust is baking, prepare the filling by mixing sugar and cornstarch in a medium-sized saucepan. Add raspberries, water, and lemon juice to the mixture and stir well.
6
Bring the sugar and raspberry mixture to a boil, constantly stirring until it thickens. Remove from heat and stir in butter and vanilla extract to give the filling a smooth texture.
7
Set the raspberry filling aside to cool down, allowing it to reach room temperature.
8
In a separate bowl, whip heavy cream using a stand mixer with the whisk attachment until stiff peaks form. Transfer the whipped cream to another bowl.
9
In the same stand mixer bowl, combine cream cheese, powdered sugar, and vanilla extract. Switch to the paddle attachment and beat until everything is well combined, taking about 2 minutes.
10
Fold in the whipped cream and sour cream until they are evenly mixed.
11
Spread the cream filling into the cooled pie crust, followed by the cooled raspberry topping.
12
Refrigerate the pie for at least 2 hours or overnight until it's thoroughly chilled.