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Tuesday, July 29, 2008

Vanilla Cheese Pie

Keepin it light around here in the summer...a nice twist on a good old fashioned cheesecake.

Vanilla Cheese Pie

12 ounces cream cheese, softened
1/2 cup sugar
2 eggs
1 tablespoon pure vanilla extract
1 prepared graham cracker crust (6 ounces)

Topping:
1/4 teaspoon pure vanilla extract
1 package (10 ounces) frozen raspberries in light syrup, thawed

Preheat oven to 300°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Add eggs and vanilla; beat well. Pour into graham cracker crust.

Bake 1 hour or until center is almost set. Refrigerate at least 3 hours or overnight.

For the Topping, add vanilla to raspberries. Spoon over each slice of pie before serving.



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