Raspberry Swirl Cheesecake Pie
Indulge in the perfect blend of fruity elegance and creamy decadence with this Raspberry Swirl Cheesecake Pie. Featuring a buttery graham cracker crust as its base, this show-stopping dessert layers a velvety cream cheese filling with vibrant swirls of homemade raspberry sauce for a striking visual and flavor contrast. Every bite is a harmonious balance of sweet and tangy, with a hint of vanilla and a smooth, sophisticated finish thanks to the addition of sour cream. Whether you're hosting a dinner party or treating yourself, this pie is as easy to make as it is impressive, with just 30 minutes of prep time. Serve it chilled for a refreshing, crowd-pleasing dessert that’s perfect for any occasion.
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Recipe Information
Ingredients
- 1.5 cups Graham cracker crumbs
- 3 tablespoons Granulated sugar
- 6 tablespoons Unsalted butter (melted)
- 1 cup Fresh raspberries
- 2 tablespoons Granulated sugar (for raspberry sauce)
- 16 ounces Cream cheese (softened)
- 0.75 cup Granulated sugar (for filling)
- 1 teaspoon Vanilla extract
- 2 whole Eggs
- 0.5 cup Sour cream
Instructions
Preheat your oven to 325°F (160°C).
In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until evenly combined.
Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 10 minutes, then set aside to cool.
In a small saucepan over medium heat, stir together the raspberries and 2 tablespoons of granulated sugar. Cook until the raspberries break down, about 5-7 minutes.
Strain the raspberry mixture through a fine mesh sieve to remove seeds, leaving a smooth sauce. Set aside to cool.
In a large bowl, beat the cream cheese and 3/4 cup granulated sugar with a hand mixer until smooth and creamy.
Add the vanilla extract and mix well. Then beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.
Fold in the sour cream until fully combined.
Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.
Spoon small dollops of the raspberry sauce over the filling, then use a toothpick or skewer to swirl the sauce gently into decorative patterns.
Bake the cheesecake pie for 45 minutes, or until the outer edges are set but the center still has a slight jiggle.
Turn off the oven and leave the pie to cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.
Transfer the pie to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight before slicing and serving.
Nutrition Facts
Calories |
4261 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 279.2 g | 358% | |
| Saturated Fat | 162.2 g | 811% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 2781 mg | 121% | |
| Total Carbohydrate | 401.8 g | 146% | |
| Dietary Fiber | 12.5 g | 45% | |
| Total Sugars | 287.0 g | ||
| Protein | 59.5 g | 119% | |
| Vitamin D | 2.1 mcg | 10% | |
| Calcium | 804 mg | 62% | |
| Iron | 10.8 mg | 60% | |
| Potassium | 1078 mg | 23% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
