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Raspberry Cream Cheese Pie




  • 2 cups Graham cracker crumbs
  • 1/4 cup granulated sugar
  • 1/2 cup melted butter
  • 1 1/2 teaspoons cinnamon


  • 8 ounces cream cheese, at room temperature
  • 1/4 cup granulated sugar
  • 3/4 cup cream
  • 1 tablespoon unflavored gelatine
  • 1/2 cup water
  • 1 pound fresh or frozen raspberries, thawed and drained
  • Whipped cream to decorate


  1. Crust: Combine Graham cracker crumbs, sugar, melted butter, and cinnamon. Press into a 9-inch pie pan.
  2. Filling: Beat cream cheese and sugar until smooth.
  3. Whip cream; gently fold into cheese mixture.
  4. Soak gelatine in water 5 minutes. In the top of a double boiler over hot water (or in a metal boiler over a saucepan), stir gelatine mixture until dissolved. Stir into cream cheese mixture.
  5. Fold in raspberries.
  6. Pour into prepared crust.
  7. Chill for 2 to 3 hours.
  8. Before serving, decorate with whipped cream.

Per serving: 428 cal, 29 g fat, 81 mg cholesterol, 39 g carbohydrates, 3 g fiber, 5 g protein, 340 mg sodium


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