Summer Berry Cheesecake Pie
Bring a classic to you annual Fourth of July celebration: a tasty red, white and blue pie!
Prep Time: 25 minutes
Bake Time: 30 to 35 minutes
Chill Time: 4 hours
Yield: 8 servings
1-1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup finely chopped nuts
1/3 cup butter
2 packages (8 ounces each) cream cheese, softened
1/4 cup brown sugar
4 teaspoons Argo® Corn Starch
1/2 cup Karo® Light Corn Syrup
1 teaspoon pure vanilla extract
1 cup (8 ounces) sour cream
2 tablespoons sugar
Fresh berries for garnish
Preheat oven to 350°F.
For Crust: Combine all crust ingredients in a medium bowl. Firmly press onto the bottom and up sides of a 9-inch pie plate. Bake 8 minutes. Cool on wire rack.
For Cheesecake: Cook 1/3 cup butter in a medium saucepan over medium-high heat, stirring frequently, until butter turns the color of light brown sugar, about 5 minutes. Remove from heat. Beat cream cheese, brown sugar and corn starch in a large bowl with an electric mixer until smooth. Beat in corn syrup, eggs and vanilla. Carefully pour browned butter into cream cheese mixture. Stir until blended. Pour into prepared crust.
Bake for 30 to 35 minutes or until center is almost set. Combine sour cream and sugar. Spread over hot cheesecake. Cool completely on wire rack. Cover and chill at least 4 hours. To serve, garnish with fresh berries.
Optional Serving Suggestion: Drizzle each slice with a Raspberry Sauce. To make a Raspberry Sauce, mash 1/2 cup raspberries; stir in 2 tablespoons corn syrup. Cover and chill until ready to serve.