Recipe: Summer Berry Cheesecake Pie with Sour Cream Topping and Raspberry Sauce (baked)

SUMMER BERRY CHEESECAKE PIE



FOR THE CRUST:
1 1/4 cups graham cracker crumbs
1/3 cup butter, melted
1/4 cup finely chopped nuts

FOR THE CHEESECAKE:
1/3 cup butter
2 packages (8 ounces each) cream cheese, softened
1/4 cup brown sugar
4 teaspoons corn starch
1/2 cup Karo Light Corn Syrup
2 eggs
1 teaspoon vanilla extract

FOR THE SOUR CREAM TOPPING:
1 cup (8 ounces) sour cream
2 tablespoons white granulated sugar

FOR SERVING:
Fresh berries (for garnish)
Raspberry Sauce (optional, for serving, recipe follows)


TO PREPARE THE CRUST:
Preheat oven to 350 degrees F.

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.

TO MAKE THE 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; set aside.

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.

TO ADD THE SOUR CREAM TOPPING:
Combine sour cream and white sugar. Spread over hot cheesecake. Cool completely on wire rack.

Cover cooled cheesecake and chill at least 4 hours before serving.

TO SERVE:
Garnish with fresh berries and drizzle each slice with Raspberry Sauce, if desired.

RASPBERRY SAUCE

1/2 cup raspberries
2 tablespoons corn syrup.

Mash raspberries; stir in corn syrup. Cover and chill until ready to serve.

Makes 1 (9-inch) pie, 8 servings
Source: ACH Foods Companies, Inc.