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Triple Berry Cheesecake Pie Recipe

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Triple Berry Cheesecake Pie
Gluten-Free Baking and More, June 2004.
Name: Triple Berry Cheesecake Pie
Description: Ohhh, this pie is so good. It combines three of my favorites: cheesecake, pie and fresh berries.
For the Crust
1 cup gluten-free graham cracker crumbs (approximately 7 gluten-free graham crackers.)
3 Tablespoons sugar
4 Tablespoons butter, melted

For the Filling
12 ounces cream cheese, at room temperature
1/2 cup sugar
1/3 cup freshly squeezed lemon juice
2 large eggs

For the Topping
1 cup each strawberries, raspberries, blueberries
1/3 cup strawberry OR raspberry jam

  1. Preheat oven to 350°F.

  2. In a medium bowl, mix together graham cracker crumbs, sugar and melted butter. Stir until crumbs are well coated with butter.

  3. Press the mixture onto the bottom and up the sides of a 9-inch pie pan.

  4. Bake crust for 12 minutes or until lightly brown and aromatic.

  5. Remove pie crust from the oven and allow to cool on a wire rack while you prepare the filling.

  6. In a large bowl, mix together cream cheese and sugar until well combined.

  7. Add the lemon juice and mix until thoroughly combined. Add the eggs, one at a time, mixing well between each addition.

  8. Pour filling into prepared and cooled crust. Bake for 35-40 minutes or until filling does not “wiggle” when pan is moved.

  9. Remove pie from oven and allow to cool on a wire rack.

  10. Refrigerate pie overnight.

  11. Top pie with berries.

  12. Microwave jam until it is liquid. (about 25 seconds). Brush jam onto berries.

Serve and enjoy.

Serves four to six
Created By: Elizabeth Barbone

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