Recipe courtesy of Ralph Pallarino
Save Recipe Print
Total:
4 hr 10 min
Prep:
20 min
Inactive:
3 hr
Cook:
50 min
Yield:
6 to 8 servings
Level:
Intermediate

Ingredients

Directions

Heat oven to 350 degrees F.

Beat cream cheese, eggs, sugar, sour cream, and vanilla until smooth. Pour over piecrust and bake for 50 minutes (until center is set). To prevent cake from cracking, place shallow pan half full of hot water on lower rack of oven during baking.

Cool the cheesecake on a rack for 1 hour then refrigerate for at least 3 hours until cold.

To prepare Raspberry sauce: In a small saucepan, combine raspberries, sugar, and water. Bring to a boil. Reduce to a simmer and reduce mixture by 1/2.

To Plate: Serve a wedge of cheesecake with pool of each sauce on the side.

This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.

Our Best Thanksgiving Videos 15 Videos

Get the recipe

Sticky Pecan Pull-Apart Bread 00:37

This simple dessert is a crowd pleaser that only uses a few ingredients.

IDEAS YOU'LL LOVE

Homemade Gravy

Recipe courtesy of Ina Garten

Pumpkin Gingersnap Cheesecake with Salted Caramel Sauce

Recipe courtesy of Ree Drummond

Homemade Ricotta

Recipe courtesy of Ina Garten

Raspberry Cheesecake

Recipe courtesy of Ina Garten

Cheesecake Pumpkin Pie

Recipe courtesy of Food Network

Maple-Walnut Cheesecake

Recipe courtesy of Food Network Kitchen

Vegan Classic Cheesecake

Recipe courtesy of Food Network Kitchen

Classic Cheesecake with Homemade Fruit Sauces

Browse Reviews By Keyword