Going through some of my Old Bon Appetite Magazines found this recipe from August 1990, R.S.V.P. Column (Page 14).
Recipe from Bella Union Restaurant & Saloon, Oregon
Raspberry Cheese Pie
6 to 8 servings.
Crust:
2 cups pecans, lightly toasted (about 8 ounces)
1/3 cup firmly packed golden brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
2 8-ounce packages cream cheese, room temperature
1/2 cup whipping cream
1/2 cup sugar
1 teaspoon vanilla extract
Topping:
1/4 cup plus 2 teaspoons water
1 tablespoon cornstarch
4 cups fresh raspberries
1/2 cup sugar
For the crust: Blend pecans, brown sugar, cinnamon and cloves to coarse crumbs in processor. Transfer to bowl. Mx in butter. Mound crumbs in bottom of 9-inch diameter springform pan. Cover with sheet of plastic and press crumbs firmly into bottom and up sides of pan. Chill 30 minutes.
Preheat oven to 350 Degrees F. Bake crust until golden brown, about 20 minutes. Cool completely on rack.
For filling: Using electric mixer, beat all ingredients in large bowl until smooth, stopping occasionally to scrape down sides of bowl. Pour filling into crust. Cover with plastic and refrigerate until firm, at least 4 hours. (Can be prepared up to 1 day ahead.)
For topping: Mix 2 teaspoons water with cornstarch in small cup. Stir 2-1/2 cups berries with sugar and remaining 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until berries are thoroughly crushed and have exuded their juices, stirring frequently, about 5 minutes. Add cornstarch mixture and boil until slightly thickened, stirring constantly, about 1 minute. Strain through sieve set over large bowl, pressing on solids with back of spoon. Cool sauce, then cover and refrigerate until well chilled. (Can be prepared up to 1 day ahead.)
Mix remaining 1-1/2 cups berries into sauce. Cut pie into wedges. Spoon berry sauce over and serve.
I am definitely going to try this when the first opportunity presents itself.
Recipe from Bella Union Restaurant & Saloon, Oregon
Raspberry Cheese Pie
6 to 8 servings.
Crust:
2 cups pecans, lightly toasted (about 8 ounces)
1/3 cup firmly packed golden brown sugar
1/4 teaspoon cinnamon
1/8 teaspoon cloves
1/4 cup (1/2 stick) unsalted butter, melted
Filling:
2 8-ounce packages cream cheese, room temperature
1/2 cup whipping cream
1/2 cup sugar
1 teaspoon vanilla extract
Topping:
1/4 cup plus 2 teaspoons water
1 tablespoon cornstarch
4 cups fresh raspberries
1/2 cup sugar
For the crust: Blend pecans, brown sugar, cinnamon and cloves to coarse crumbs in processor. Transfer to bowl. Mx in butter. Mound crumbs in bottom of 9-inch diameter springform pan. Cover with sheet of plastic and press crumbs firmly into bottom and up sides of pan. Chill 30 minutes.
Preheat oven to 350 Degrees F. Bake crust until golden brown, about 20 minutes. Cool completely on rack.
For filling: Using electric mixer, beat all ingredients in large bowl until smooth, stopping occasionally to scrape down sides of bowl. Pour filling into crust. Cover with plastic and refrigerate until firm, at least 4 hours. (Can be prepared up to 1 day ahead.)
For topping: Mix 2 teaspoons water with cornstarch in small cup. Stir 2-1/2 cups berries with sugar and remaining 1/4 cup water in heavy medium saucepan over medium heat until sugar dissolves. Increase heat and boil until berries are thoroughly crushed and have exuded their juices, stirring frequently, about 5 minutes. Add cornstarch mixture and boil until slightly thickened, stirring constantly, about 1 minute. Strain through sieve set over large bowl, pressing on solids with back of spoon. Cool sauce, then cover and refrigerate until well chilled. (Can be prepared up to 1 day ahead.)
Mix remaining 1-1/2 cups berries into sauce. Cut pie into wedges. Spoon berry sauce over and serve.
I am definitely going to try this when the first opportunity presents itself.