HomeRecipe Articles Links Forum Sign In Register Categories Search for Recipes Ethnic Main Dishes Soups & Stuff Baked Goods Fruits, grains & veggies On the Side Sweets & Desserts Snacks & Appetizers Holiday Foods Special Diets Miscellaneous Pizza Famous Recipes Free Newsletter Get the Chef's top picks right in your inbox! Your Email Subscribe Unsubscribe Ask The Chef Can't find the recipe your looking for? Have a cooking or food preperation question? No problem. Ask The Chef! Latest Recipes Top Recipes Our Friends Home -> Baked Goods -> Pastries Raspberry Pecan Cream Cheese Pie Recipe Rating: N/A Printer Friendly Recipe submitted by chefdude7263 Ingredients   (view qty in metric system instead) Crust: 1 cups chopped pecans, lightly toasted 1/3 cup brown sugar 1/4 tsp. ground cinnamon 1/8 tsp. ground cloves 1/4 cup melted butter Filling: 16 ounces cream cheese 1/2 cup heavy whipping cream 1/2 cup sugar 1 tsp. vanilla extract Topping: 1/4 cup plus 2 tsp. water 1 tbsp. cornstarch 4 cups fresh raspberries, divided 1/2 cup sugar Directions For Crust: Combine pecans, brown sugar, cinnamon and cloves in a food processor. Blend to fine crumbs. Add butter and blend until the crust mixture is evenly moistened. Press the crust mixture into the bottom and up sides of a 9 inch springform pan. Refrigerate crust 30 minutes. Preheat oven to 350 degrees. Bake crust about 20 minutes until golden brown. Transfer crust to a rack and cool completely. For Filling: Combine cream cheese, cream, sugar and vanilla in a large bowl. Beat until smooth. Pour the filling into the prepared crust. Cover and refrigerate pie at least 4 hours until set. Carefully remove pan sides. For Topping: Stir together 2 tsp. water and cornstarch in a small bowl until smooth. Combine remaining 1/4 cup water, 2 1/2 cups raspberries and sugar in a medium saucepan and bring to a boil over medium high heat. Boil 5 minutes, stirring frequently. Add cornstarch mixture and boil 1 minute, stirring, until thickened. Strain into a large bowl. Cover and refrigerate until chilled. Stir remaining 1 1/2 cups raspberries into the topping. Spoon topping over pie and serve. Serves 6 to 8. Related Recipes •   White Chocolate Raspberry Cheesecake Smoothie Cocktail •   Raspberry Cream Cheese Ribbon Brownies •   Easter Raspberry Ring Salad with Creamy Fruit Filling •   Olive Garden's Raspberry Mousse Cheesecake •   French Toast Stuffed with Cream Cheese and Almonds •   White Chocolate Raspberry Fudge •   Valentine Double Raspberry Malt •   Valentine's Raspberry Chocolate Cheesecake •   Sophisticated Raspberry Brownies •   Double Raspberry Malt •   Cream Cheese Frosted Carrot Bars •   Family Style Chocolate Raspberry Walnut Brownies •   Fancy Party Glazed Raspberry Brownies •   Raspberry Champagne Cocktail •   Danish Applesauce Crumb Pudding •   Raspberry Bavarian Pie •   Easy Holiday Pumpkin Pecan Layer Pie •   Chocolate Berry Smoothie •   Christmas Pumpkin Pecan Cheesecake Supreme •   Deluxe Pecan Pie View/Post Comments (0) Add To MyRecipeBox Send to a Friend

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