Lemon Raspberry Cheesecake Pie

Submitted by hollyberry

"An adaptation of NurseDi's Recipe 175105. Very easy and quick to prep. A combination of two great flavours in the crust, a creamy and tangy cheesecake filling. Delectable raspberry topping (tough to resist on its own). Could substitute blueberries, strawberries, blackberries, or cherries - sweet or sour! Cook time includes chill time."

 

• Ready In: 2hrs 15mins
• Ingredients: 10
• Serves: 8

ingredients

• Crust

• 3⁄4 cup Oreo cookie crumbs
• 1⁄2 cup graham cracker crumbs
• 1⁄4 cup butter

• Filling

• 1 (250 g) package cream cheese
• 1 (300 ml) can sweetened condensed milk
• 1⁄3 cup lemon juice
• 1 teaspoon vanilla extract

• Topping

• 1 pint raspberries
• 2 tablespoons icing sugar
• 2 tablespoons butter

directions

1. Crust - Melt the butter and stir it into the chocolate and graham crumbs. Press into a 9" deep pie dish.
2. Filling - Cream together the cream cheese and sweetened condensed milk. Add in the lemon juice and vanilla extract. Spoon into the crust and smooth the top. Chill for 2 hours or overnight.
3. Topping - In a small saucepan, stir together the raspberries, icing sugar and butter. Heat just enough to melt everything then chill.
4. Serve slices of cheesecake with dollops of raspberry sauce.