Description
A creamy, dreamy cheesecake pie swirled with fresh raspberry puree and melted white chocolate, all set on a buttery graham cracker crust. It’s indulgent, fruity, and irresistibly smooth — perfect for any occasion.
Ingredients
Scale
- 1 and 1/2 cups graham cracker crumbs
- 6 tablespoons unsalted butter, melted
- 1/4 cup granulated sugar
- 16 ounces cream cheese, softened
- 6 ounces white chocolate, melted and slightly cooled
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1 cup fresh raspberries
- 2 tablespoons powdered sugar
Instructions
- Preheat oven to 325°F (163°C). Lightly grease a 9-inch pie dish.
- Mix graham cracker crumbs, melted butter, and granulated sugar in a bowl. Press into pie dish and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese until smooth. Add eggs one at a time, then vanilla and sour cream. Mix in melted white chocolate until just combined.
- Pour filling into crust. In a saucepan, heat raspberries and powdered sugar until soft. Strain to remove seeds.
- Drop spoonfuls of raspberry puree over filling. Swirl with a toothpick or knife.
- Bake for 35 to 40 minutes until center is slightly jiggly. Cool at room temperature for 1 hour.
- Chill in fridge for at least 4 hours or overnight. Garnish and serve chilled.
Notes
- Use full-fat cream cheese for best results.
- Let chocolate cool before adding to filling to avoid curdling.
- Chilling overnight enhances the flavor and texture.
- For clean slices, wipe your knife between cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 435
- Sugar: 28g
- Sodium: 240mg
- Fat: 30g
- Saturated Fat: 17g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 95mg
Keywords: raspberry cheesecake, white chocolate pie, raspberry dessert, creamy cheesecake, no water bath cheesecake