Cream Cheese Pie with Golden Raisins
- Preparing Time: -
- Total Time: -
- Served Person: Serves 10 to 12
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 2 large eggs
- 1 1/2 cups graham cracker crumbs
- 2 tablespoons all purpose flour
- 2 8-ounce packages cream cheese, room temperature
- 1/2 cup golden raisins
- 1/2 cup plus 2 tablespoons sugar
- Carbohydrate 24 g(8%)
- Cholesterol 92 mg(31%)
- Fat 23 g(35%)
- Fiber 1 g(2%)
- Protein 5 g(11%)
- Saturated Fat 12 g(62%)
- Sodium 216 mg(9%)
- Calories 315
Preparation Preheat oven to 350°F. Lightly butter 10-inch-diameter glass pie dish. Mix crumbs and melted butter in small bowl. Press crumb mixture evenly over bottom and up sides (but not onto rim) of prepared dish. Refrigerate while preparing filling. Blend cream cheese, 1/2 cup sugar and flour in processor until smooth. Add vanilla. Gradually pour in milk and process until smooth, occasionally scraping down sides of bowl. Add eggs; process until blended. Transfer batter to prepared crust. Mix remaining 2 tablespoons sugar with cinnamon in small bowl; sprinkle over filling. Carefully place raisins atop filling (some may sink). Bake pie until set in center, about 1 hour. Transfer to rack and cool 1 hour. Refrigerate uncovered until cold, about 2 hours; cover and chill overnight.
Preparation Preheat oven to 350°F. Lightly butter 10-inch-diameter glass pie dish. Mix crumbs and melted butter in small bowl. Press crumb mixture evenly over bottom and up sides (but not onto rim) of prepared dish. Refrigerate while preparing filling. Blend cream cheese, 1/2 cup sugar and flour in processor until smooth. Add vanilla. Gradually pour in milk and process until smooth, occasionally scraping down sides of bowl. Add eggs; process until blended. Transfer batter to prepared crust. Mix remaining 2 tablespoons sugar with cinnamon in small bowl; sprinkle over filling. Carefully place raisins atop filling (some may sink). Bake pie until set in center, about 1 hour. Transfer to rack and cool 1 hour. Refrigerate uncovered until cold, about 2 hours; cover and chill overnight.
