Guest post from Brigette Shevy
This is my go-to favorite Valentine’s Day dessert!
You can serve it anytime of the year, of course, but the combination of rich cream cheese, smooth indulgent chocolate, and tangy red raspberries makes it absolutely perfect for this holiday.
This “cheesecake” is much less intimidating to make than a “real” cheesecake. No worries about it cracking or falling apart. It is super easy to put together, but it looks impressive and always wins rave reviews. Most importantly, it tastes amazing!
My family first discovered this recipe in October of 2000 (I called my mom, the Queen of Numbers, to ask about where this recipe came from – and she passed on that little tid-bit of information!) on the inside of a store-bought Keebler pie crust.
Since then, we have served it countless times (actually, my mom might know how many times… but I forgot to ask!) to probably hundreds of people. We’ve used it for banquets, dinner parties, and even our family Thanksgiving celebrations.
People LOVE it!
Chocolate Raspberry Cheesecake Pie
Makes ones 8-inch pie
INGREDIENTS for Cheesecake:
- 1 (8-inch) store-bought graham cracker crust – chocolate or regular*
- 1 cup frozen or fresh raspberries
- 6 ounces cream cheese
- 1 14-ounce can sweetened condensed milk
- 1 egg
- 3 Tablespoons lemon juice
- 1 teaspoon vanilla
INGREDIENTS for Chocolate Glaze:
- 2 ounces semi-sweet chocolate (I use 1/3 cup chocolate chips)
- ¼ cup whipping cream (or milk)
Preheat the oven to 350 degrees.
Arrange raspberries on the bottom of the crust (if using frozen raspberries, do not thaw; if using fresh, make sure they are not wet).
Beat together cream cheese and sweetened condensed milk until smooth. Beat in egg, lemon juice, and vanilla. Mix well.
Carefully pour on top of the raspberries.
Bake 350 degrees for 30-35 minutes, or just until set. Cool completely.
Melt the semi-sweet chocolate and whipping cream together over low heat, stirring often (I do this in the microwave).
Pour over the cheesecake. Chill several hours before serving.
*NOTE: If making your own graham cracker crust, keep in mind that this recipe is designed for an 8-inch pie pan (and many pie pans are 9-inch). If you use a 9-inch, you will probably have to adjust the cooking time (and obviously, the finished product will be slightly thinner).
What are your favorite Valentine’s Day desserts?
Brigette is a full-time wife and mother who is blessed with three amazing bundles of energy (ages 5, 3 and 1). She enjoys music, experimenting in the kitchen, homeschooling her children, finding great deals, long-distance running, and anything chocolate.
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