Raspberry Cheesecake Pie

Prep Time: 20 mins | Cook Time: 22 mins | Course: Dessert | Serves: 8 

Delectable cheesecake pie with both raspberry sauce and fresh raspberries nestle in a vanilla wafer and pecan crust. Inspired by Brooks of Recipe Boy https://www.recipeboy.com/raspberry-cream-pie/#recipe 

8 oz vanilla wafer cookies

½ cup pecans

¼ cup butter, melted

Cheesecake Filling:

8 oz cream cheese, softened

½ cup powdered sugar

1 cup heavy cream

2 mandarins, zested and juiced

1 tsp vanilla

Raspberry Topping:

12 oz frozen (or fresh) raspberries

¼ cup sugar

¼ cup cornstarch

¼ cup raspberry liqueur (such as Chambord), or water

1 pint fresh raspberries

Preheat oven to 350*. In a food processor, pulse cookies and pecans to coarse crumbs, add the melted butter, and pulse to distribute. Press cookie crumbs into a 10” deep dish pie plate. Bake for 10-12 minutes, then allow to cool. 

In a stand mixer, beat the cream cheese and powdered sugar together until fluffy. Slowly drizzle in the heavy cream and beat to soft peaks. Add the mandarin zest, mandarin juice, and vanilla. Beat until the mixture is medium-stiff peaks when the beater is raised. Spread evenly in the cooled crust and refrigerate while you make the raspberry sauce. 

In a small saucepan, stir the raspberries, sugar, and cornstarch together. Bring to a boil over moderate heat, adding the raspberry liqueur. Cook until thickened and the sauce has clarified. Turn off the heat and allow to cool. Spread over the cheesecake layer and top with a layer of raspberries. Chill in the fridge.