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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.
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.”