Very Easy Vanilla Cream Cheese Pie
Makes 6 to 8 servings
12-ounces cream cheese, room temperature
1/2 cup Vanilla Sugar or 1/2 cup granulated sugar and 1 tablespoon vanilla extract
2 large eggs
small pinch of salt
1 9-inch pre-made graham cracker crust or pie crust
1 pint (16-ounces) sour cream
2 tablespoons Rainâ€™s Choice Vanilla Sugar
1 teaspoon vanilla extract
1 pint fresh raspberries or strawberries, sweetened with 1 tablespoon Rainâ€™s Choice Vanilla Sugar or granulated sugar and 1/4 teaspoon pure vanilla extract
Preheat the oven to 300 degrees F. Beat the cream cheese and Vanilla Sugar (or granulated sugar) with an electric mixer on medium speed until smooth. Add the vanilla extract (if using regular sugar), eggs and salt, mixing well after each addition. Scrape down the sides of the bowl and beat 1 minute on medium-high speed. Pour the batter into the pre-made crust. Bake in the center of the preheated oven for exactly 60 minutes.
Remove from the oven and cool 30 minutes.
Preheat the oven to 450 degrees F. Combine the topping ingredients in a small bowl and whisk until smooth; spread evenly over the top. Bake for 5 minutes exactly. Cool to room temperature, then refrigerate at least 6 hours to overnight.
Combine the berries and Rainâ€™s Choice Vanilla Sugar (or granulated sugar and vanilla extract in a small bowl. Chill, covered, until serving. Serve with spoonfuls of berries spooned over.