Blackberry Cream Cheese Pie

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almond cream cheese pie, berry, berry dessert, blackberry, blackberry dessert, blackberry drizzle, blackberry sauce, cream cheese pie

Hubster’s family does Thanksgiving dinner buffet style, both sides of the family spread out in several different rooms. Just like any Thanksgiving, there’s always the traditional pumpkin pie and apple pie with vanilla ice cream. My MIL has everything covered, so only thing left for me to bring is another dessert. Last year I made chocolate gingerbread baby bundts and mini white chocolate raspberry cakes. This year, I made a variation on my raspberry cream cheese pie. It was a daring move since his one aunt usually makes a cheesecake, but it was still well perceived.

Blackberry Cream Cheese Pie

I whipping up a batch of brownie batter, pouring half of it into a large spring form pan. I baked it for about 15 minutes and allowed it to cool. I removed the brownie crust from the pan and placed on a dish. I then whipped up a batch of the cream cheese filling and spread it on top of the brownie. Instead of making a raspberry drizzle, I pulled blackberries out of the freezer to make a blackberry sauce. I made my blackberry sauce a little differently than I normally do, using what ingredients I had on hand. After the sauce was cooled, I poured it over my cream cheese pie.

Blackberry Sauce Ingredients:
2 1/2 c. black berries, 1 Tbs. lemon zest, 1/2 c. blackberry wine, 1/2 c. sugar, 1/4 c. flour

Blackberry Sauce Directions:
Place blackberries, lemon zest and wine in small sauce pan and simmer over low heat. Add sugar and mash berries until only small pieces remain. Slowly stir in flour and remove from heat. Allow sauce to cool before pouring over filling.

*If you don’t have almond extract on hand for the filling, use the same amount of Amaretto.

I realized after the fact that this recipe is a hybrid of my brown bites recipe and my raspberry cream cheese pie recipe. My one nephew even said, “This is like the winter version of your fruit pizza.” Another said, “Aunt R, This is really good, you have to make this for my birthday.”

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Raspberry Almond Cream Cheese Pie

Tags

almond, almond cream cheese pie, berry drizzle, berry sauce, cream pie, dessert, pie, raspberries, raspberry, raspberry almond, raspberry cream cheese pie, raspberry drizzle, raspberry sauce, recipe

Today is my half-birthday, so I decided to make myself a pie! Raspberry Cream Cheese Pie was my favorite desert at the restaurant where I used to waitress. I’ve been looking for a recipe as close to theirs as possible, so I ended up modifying several ones I looked at to come up with my own. I embellished even, to make mine superior (to my taste buds at least). I finally used the last of the berries I picked this past summer and froze.

Dessert Time!

Crust Ingredients:
1 1/2 crushed graham crackers, 1 stick butter, 1/2 c. semi-sweet chocolate chips

Crust Directions:
Crush graham crackers and coat with melted butter to make pie shell. Toss in 1/2 c. chocolate chips and then press on bottom and sides of a 9″ pie dish. Bake pie crust at 350°F for 10 minutes, just to set. Cool on a wire rack.

Chocolate Chip Graham Cracker Crust

Filling Ingredients:
2 – 8 oz. packages of cream cheese, 1 3/4 c. whipping cream, 6 Tbs. sugar, 1 1/2 Tbs. almond extract,

Filling Directions:
Whip heavy cream in chilled metal bowl. Mix together 2- 8 oz. packages of softened cream cheese and whipped cream. Mix in almond extract and sugar, continue blending. Add mixture to the pie crust and chill.

Almond Cream Cheese Filling

Topping Ingredients:
2 1/2 c. red raspberries, 1 c. sugar, 1/2 c. pineapple juice, 1/4 c. cornstarch

Topping Directions:
In a food processor, blend 2 1/2 c. red raspberries, 1 c. sugar, 1/4 c. pineapple juice, 1/4 c. water, 1/4 c. cornstarch. Cook mixture over medium heat and cool, drizzle over cream cheese pie and serve. I only pour about 1/3 of the topping on the pie and leave the rest in on the table as some people like less, some people like more

Raspberry Almond Cream Cheese Pie

*Garnish with fresh whole raspberries a chocolate drizzle and a few chocolate curls.

Keep cool until ready to serve. Makes about 10 pieces.

What is your favorite type of pie? What about your favorite berry?