Cheesecake Chocolate Raspberry Pie

Cheesecake Chocolate Raspberry Pie


A ‘Local’ Favorite Lewis County Recipe

Time to feature a recipe from a ‘local’ in Lewis County, Missouri.  As you read the monthly recipes remember you can submit yours, at any time.  It will be reviewed & tested, of course, before posting.  The first couple of months I’ll probably feature some from the ‘many’, I already possess, but from the first of the year forward, I really want to feature new and exciting recipes.  

If there is anything I discourage, it is the over-use of canned soups.  I spoke at the introduction of a new church cookbook in a large city; and was taken back because half or more of the cookbook was filled with canned soup recipes.   Once in a while, I’ll do one, in fact, I made one this past weekend.  For creativity’s sake, strive for originality.  I do understand the need for quick fixes, especially when everyone in the household works.  There are ways to steer clear of the commercial products, it takes planning ahead.  

On Sundays I try to get a grip on what I might be preparing for the week.  For example Sunday dinner needs to have ‘leftovers’ for Monday!  Usually in the winter there is going to be a soup dish one night, providing leftovers for lunches.

Try a few hot sandwiches made in the oven.  Steam a meal 1 or 2 nights.  This keeps all the mess in one pot and frees you up to do laundry, cleaning & your personal hobbies, (hopefully).

This Weeks Feature Recipe

This week I’m featuring a recipe that originates with Arminta Geisendorfer.  A wonderful cook in fact, many of the Geisendorfer women are outstanding cooks.  

The reason I chose this simple & delicious recipe is because of the season we are entering.    As you view the recipe you will notice you could make it in advance.  If you like to entertain like myself, this is a huge plus! I would not put the glaze on until serving time, if it’s made in advance.  Also; I highly recommend a homemade graham or chocolate pie crust.  The quality & taste of a pre-made to a ‘homemade’ will blow you away.  (Not to mention when have you ever gotten home with one that was broken??) You could also crumble the grahams and put them in the freezer as you prepare for holiday events.  My last comment would be flavor changes, easy peezy to achieve.  Alrighty, let’s see the recipe!!!

“Cheesecake Chocolate Raspberry Pie”

Contributor:  Arminta Geisendorfer

From: ‘Recipes from the heart’, presented by:  Heartland Resources Inc.

2 (3 oz.) pkgs. cream cheese, softened*

1 (14 oz.) can sweetened condensed milk

1 egg

3 tablespoons lemon juice

1 teaspoon vanilla

1 cup fresh or frozen raspberries**

1 (6 ounce) graham or chocolate pie crust

Pre-heat oven to 350 degrees.  With mixer, beat cream cheese until fluffy.  Gradually beat in sweet condensed milk until smooth.  Add egg, lemon juice and vanilla; mix well.  Arrange raspberries on the bottom of the pre-baked crust.  Slowly pour cheese mixture over the fruit.  Bake 30-35 minutes.  Makes one pie. 

Chocolate Glaze

1/2 cup chocolate chips

1/4 cup evaporated milk (cream will work too)

In a small pan, over low heat, melt chocolate chips with evaporated milk.  Cook & stir until thickened and smooth.  Remove from heat.  Drizzle the top of the cheesecake with the glaze.  Garnish.  

*Debbie suggests you go ahead and use (1) 8 ounce block of cream cheese.  

Mint leaves and additional raspberries would also be nice in the garnish.   Also; consider a chocolate drizzle under the cheesecake as you serve. 

**One thing I have done with a cheesecake pie of this nature is to drop seedless red raspberry jam in, after you fill the first half of the filling, then pour the rest of filling in.  Using a sharp knife, pull the jam around the pie in swirls.  

After a heavy meal a pie of this nature is refreshing, besides, who doesn’t like cheesecake in about any form???  This will be a keeper.  The Geisendorfer family are fortunate to have such culinary history within their heritage.

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Debbie Dance Uhrig, grew up in Lewistown, Mo and now resides in Southern Missouri. She brings her culinary expertise to The Lewis County Scoop as our Food Columnist. A seasoned chef and cookbook author, Debbie infuses her love for wholesome, heartwarming cuisine into every article. With years of experience and a flair for creative recipes, she writes with a passion that resonates with both seasoned cooks and kitchen novices.


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