Lemon-Raspberry Cheesecake Slab Pie
- Prep time:30 min
- Total time:1 hr 50 min
- Ingredients:7
- Servings:15
- Calories per serving:258.2
Updated
Lemon-Raspberry Cheesecake Slab Pie
- Prep time:30 min
- Total time:1 hr 50 min
- Ingredients:7
- Servings:15
- Calories per serving:258.2
Slab pie is an easy way to make dessert for a crowd, but this sweet, tart, creamy slab pie makes for an extra-special treat any day of the week.
Lemon-Raspberry Cheesecake Slab Pie
- Prep time:30 min
- Total time:1 hr 50 min
- Ingredients:7
- Servings:15
- Calories per serving:258.2
Ingredient
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 packages (8 oz each) cream cheese, softened
- 1/2 cup sugar
- 1 1/2 cups sour cream (not reduced-fat or fat-free)
- 1 tablespoon grated lemon peel (2 large)
- 1/2 cup fresh lemon juice (2 large)
- 1/2 cup Cascadian Farms™ raspberry fruit spread or seedless raspberry jam
Instructions
- Step 1Heat oven to 350° F. Remove pie crusts from pouches. On lightly floured surface, unroll and stack crusts one on top of the other. Roll to 17x12-inch rectangle. Fit crust into 15x10x1-inch pan, pressing into corners. Fold extra crust under, even with edges of pan
- Step 2In medium bowl, beat cream cheese and sugar on medium-high speed 2 minutes or until smooth. Add sour cream, lemon peel and lemon juice; beat on low speed until blended. Pour over crust; spread evenly with spatula.
- Step 3Place 1/2 cup raspberry fruit spread in small resealable food-storage plastic bag; cut off very small bottom corner of bag. Starting at one long side of pan, squeeze bag to make about 10 crosswise rows of jam. Starting at one short side of pan, pull butter knife lengthwise about 10 times through rows of jam.
- Step 4Bake 40 to 45 minutes or until center is set. Cool in pan on cooling rack 30 minutes. Refrigerate at least 30 minutes before serving. Store in refrigerator.
Recipe Tips
- Roll lemons on the kitchen counter with the palm of your hand to release the juice before cutting into them. It will yield more juice every time!
Nutrition Facts
- Calories258.2
- Total Fat18.1g
- Protein2.3g
- Total Carbohydrate22.8g
- Sugars13.6g
Servings: 15
Serving Size: 1 Serving
Amount Per Serving Calories : 258.2
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 18.1g | 27.9% |
| Saturated Fat | 9.8g | 49.1% |
| Monounsaturated Fat | 3.8g | % Value Not Available |
| Polyunsaturated Fat | 0.6g | % Value Not Available |
| Cholesterol | 47.9mg | 16% |
| Sodium | 194.1mg | 8.1% |
| Total Carbohydrate | 22.8g | 7.6% |
| Dietary Fiber | 0.2g | 0.7% |
| Sugars | 13.6g | % Value Not Available |
| Protein | 2.3g | % Value Not Available |
| Vitamin D | Value Not Available | 0.1% |
| Calcium | Value Not Available | 5.8% |
| Iron | Value Not Available | 1.2% |
| Potassium | 91.4mg | 2.6% |
| Vitamin C | Value Not Available | 8% |
| Thiamin | Value Not Available | 1.2% |
| Riboflavin | Value Not Available | 5.2% |
| Niacin | Value Not Available | 0.4% |
| Vitamin B6 | Value Not Available | 1.5% |
| Folic Acid | Value Not Available | 1.9% |
| Vitamin B12 | Value Not Available | 2.3% |
| Phosphorus | Value Not Available | 8.7% |
| Magnesium | Value Not Available | 1.5% |
| Zinc | Value Not Available | 1.7% |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
