Raspberry Swirled Cheesecake Pie


  • 1 pkg. (8 oz.) cream cheese, softened
  • 1/2 cup sugar
  • 2 eggs, lightly beaten (we used large eggs)
  • 1 graham cracker crust (9 in.)
  • 1 can (21 oz.) raspberry pie filling, divided


  1. Preheat your oven to 350 degrees. Take a large mixing bowl out and place the cream cheese and sugar in it. Using a hand mixer, beat them together until it’s a smooth mixture (we had ours on low speed). Add the eggs into the bowl, continuing to beat on low just long enough for everything to get blended together (make sure you scrape the bottom, some of the cream cheese will stick to the bottom otherwise). Pour the cheesecake batter into the crust. Take 1/2 cup of the raspberry pie filling and by the tablespoonful, drop it over the cheesecake batter. Cut through the batter using a knife to create a swirl*.
  2. Place the pie in the oven to bake for 35 to 45 minutes or until the filling is set (we went with 38 minutes). Place the leftover raspberry in a covered container and place it in the fridge until the cheesecake is ready to be served.
  3. Place the pie on a wire rack and let it cool for 1 hour before placing it in the fridge for 2 hours, only covering the cheesecake once it feels like it’s completely cooled. Top individual portions with extra raspberry pie filling.

*You could follow their instructions and create swirls but you could also try and create other designs with the raspberry pie filling like this idea for Valentine’s Day:

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Serves 8.

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We’re used to eating no-bake cheesecake so we weren’t sure what to expect with this but it turned out great ! The cheesecake had this wonderful creaminess to it and the crust provided a nice crunchy contrast. It may not be the fastest dessert you could make, but we think this is a fairly easy dessert to serve on Valentine’s Day or any day really that you’ve got a hankering for cheesecake !

This recipe came from Taste of Home.

We weren’t paid in any form to promote Taste of Home.

Take care everybody !

Poblano Cream Pasta with Shrimp


  • Salt and pepper (we used table salt and freshly ground black pepper)
  • 1 lb. linguine
  • 6 tbsp. butter (we used unsalted butter)
  • 1 small poblano chile pepper, seeded and finely chopped
  • 1 small onion, finely chopped (we used a yellow onion)
  • 4 cloves garlic, finely chopped (we used a yellow onion)
  • 3 tbsp. flour (we used all-purpose flour)
  • 1 1/2 cups chicken stock
  • 1/2 cup crème fraîche or Mexican crema (we used Mexican crema)
  • 1 lb. medium shrimp (we bought raw medium shrimp that were already peeled and deveined and we took the tail shell off)
  • Finely chopped fresh thyme, for garnishing
  • Grated parmigiano-reggiano, for garnishing (optional) (we used it)


  1. Fill a large pot with water and set it over medium-high heat. Once boiling, salt the water, adding in the pasta next and letting it cook until it’s al dente. Drain (we left our pasta in a strainer until it was needed later on).
  2. While the pasta is cooking, take a medium-sized saucepan out and add 4 tablespoons of the butter to it, setting the saucepan over medium heat. Once the butter’s melted, stir in the poblano, onion and garlic, cooking it for 7 to 8 minutes or until they’ve softened. Whisk in the flour, continuing to whisk for one minute. Whisk the chicken stock in, bringing the sauce to a simmer. Stir constantly for 5 minutes.
  3. Take a small saucepan out and pour the crema into it, setting it over medium heat. Once it’s warm, whisk the crema into the sauce, stirring to combine. Pour the sauce into a food processor or blender (we used a blender), pureeing until “very smooth” (our blender’s strong enough that the sauce was completely smooth). Season the sauce with salt before moving onto the next step.
  4. Place the remaining butter in a large skillet, setting the skillet over medium-high heat. Once the butter’s melted, add the shrimp in, cooking them until they’re fully cooked (look pink and feel firm). Season the shrimp with salt and pepper before adding in the pasta and sauce, tossing to coat everything in the sauce. Take a taste before sprinkling on the thyme and parmigiano-reggiano to see if it needs any salt (ours did). Enjoy !

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You won’t want to stop eating this until you are so stuffed that you can’t eat anymore ! You taste the poblano in the sauce and the sauce itself has this wonderfully velvety, silky smooth texture to it. The shrimp adds a different texture to the meal and it helps this feel like a complete meal.

The parmigiano-reggiano and thyme do make this taste even better but we thought the dish tasted awesome even without them !

Recipe source unknown.

Take care everybody !