Go Back

Raspberry Cheese Pie


  • Crust:
  • 2 c. pecans lightly toasted (8 oz.)
  • 1/3 c. light brown sugar
  • 1/4 tsp. cinnamon
  • 1/8 tsp. ground clove
  • 1/4 c. unsalted butter melted
  • Filling:
  • 16 oz. cream cheese room temperature
  • 1/2 c. whipping cream
  • 1/2 c. sugar
  • 1 tsp. vanilla extract
  • Topping:
  • 1/4 c. water + 2 tsp.
  • 1 Tbsp. cornstarch
  • 4 c. fresh raspberries
  • 1/2 c. sugar


  1. For crust -- Blend pecans, brown sugar, cinnamon and cloves to coarse crumbs in food processor. Transfer to bowl. Mix in the butter. Mound crumbs in bottom of 9" spring-form pan. Cover with sheet of plastic and press crumbs firmly into bottom and up sides of pan. Chill 30 minutes.
  2. Preheat oven to 350. Bake crust until golden brown, about 20 minutes. Cool completely on rack.
  3. For filling: Use mixer, beat all ingredients in bowl until smooth, scrape down sides of bowl as you go. Pour filling into crust. Cover with plastic and refrigerate until firm,. 4 hours.
  4. Topping: Mix 2 tsp. water with cornstarch in small cup. Stir 2 1/2 c. berries with sugar and remaining 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until berries are thoroughly crusted and have exuded their juices, stirring frequently, about 5 minute.s Add cornstarch mixture and boil until slightly thickened, stirring constantly, about 1 minute. Strain through sieve set over large bowl, pressing on solids with back of spoon. Cool sauce, then cover and refrigerate until well chilled. Mix remaining 1 1/2 c. berries into sauce. Cut pie into wedges. Spoon berry sauce over and serve.
  5. Note: I think the crust might be better if graham cracker crumbs were used in place of half the nuts. Next time I may fold in some raspberries with with the cheese mixture.