CHOCOLATE RASPBERRY CHEESECAKE PIE

OK. How can you go wrong with chocolate + raspberries + cheesecake? Well, you just can't! Period or exclamation point. End of sentence. AND to top it off - the recipe makes TWO pies. WOW!!!!

Jean Smalls from West Boothbay Harbor, Maine called this recipe Two-Toned Cheesecake Pie, but I just couldn't leave it at that so I changed the title to be more descriptive.  

Click here for a printable version of just the recipe.

CHOCOLATE-RASPBERRY CHEESECAKE PIE

1     cup fresh raspberries
1/2  teaspoon sugar
3     packages (8 ounces each) cream cheese, softened (I used 2 regular packages and 1 fat free package at room temperature.)
1     can (14 ounces) sweetened condensed milk (I used fat free sweetened condensed milk.)
1     teaspoon vanilla extract
4     eggs, lightly beaten
1     cup, (6 ounces) chocolate chips, melted and cooled (I used 60% dark cacao chips.)
2     graham cracker crusts (9 inches)

Preheat oven to 350 degrees F.

In a small bowl, combine raspberries and sugar; set aside.

In a mixing bowl, beat cream cheese until light and fluffy.

Gradually beat in condensed milk and vanilla;

mix well.

Add eggs; beat on low speed just until combined.

(Don't forget to scrape the sides of the bowl often.)

Divide cream cheese mixture in half (a little over 2-1/4 cups). Add melted chocolate to one portion;

beat on low just until blended. (Once again, don't forget to scrape the sides of the bowl.)

Pour half of the chocolate mixture into each crust. (Don't forget to use a rubber spatula to get every little bit of the mixture.) 

Stir reserved raspberry mixture into remaining cream cheese mixture.

(If raspberries are not small, crush them so you have a good spread of the raspberries across the pie. I decided this after I started stirring the berries in so I just broke them up with the edge of the spoon on the side of the bowl. Will be easier to crush in bowl before you add them to batter.)

Spoon mixture over each chocolate layer.

Bake for 25 to 30 minutes or until center is almost set. (I did bake mine the whole 30 minutes.)  Cool on wire racks for 1 hour.

Chill for 4 hours or overnight. Can garnish with chocolate curls and raspberries, if desired. (I just added a whole raspberry on each slice. My raspberries were fairly large.)















Store pies in the refrigerator.