Raspberry Cheese Pie Cake

  

Ingredients

FOR THE GRAHAM CRACKER CRUST

25 graham crackers, full rectangle cracker
3/4 cup unsalted butter melted (I use salted)
1/2 cup  granulated sugar

FOR THE CREAM CHEESE CAKE
3 cups  all-purpose flour
3 tsp  baking powder
1 tsp salt
1 cup grapeseed oil (I used canola or vegetable)
8 ounces cream cheese, room temperature
1- 3/4 cups granulated sugar
3 eggs, room temperature

1 cup buttermilk at room temperature

FOR THE CHEESECAKE FILLING
8 oz cream cheese
14 oz sweetened condensed milk (1 can)
1/3 cup freshly squeezed lemon juice

FOR THE RASPBERRY PIE FILLING
15 oz raspberries (fresh or frozen)
1/2 cup water
1/2 cup granulated sugar
2 TBS corn starch

1 TBS lemon juice

FOR THE GRAHAM CRACKER BUTTERCREAM
2 cups unsalted butter slightly cold
5-1/2 cups powdered sugar measured then sifted
1/2 cup graham crackers, finely ground (about 7 whole crackers)
1/2 cup heavy whipping cream
1 tsp  vanilla extract
pinch of salt
*This buttercream recipe makes enough to fill and cover your cake. If you want to add additional piping, you'll want to make an extra 1/4 to 1/2 batch.

Instructions:

FOR THE GRAHAM CRACKER CRUST

1.  Preheat the oven to 375℉. Spray three 8-inch cake pans with nonstick spray, line with parchment, and spray again. Set aside.

2. In a food processor or blender combine the graham cracker, sugar and melted butter. Pulse until the mixture resembles wet sand.

3. Divide the crumbs between the three pans (about 7 ounces in each). Pat firmly into place.

4. Bake the crusts for 5 minutes.

FOR THE CREAM CHEESE CAKE

1. Preheat your oven to 325℉ degrees.

2. In a medium mixing bowl, whisk together the flour, baking powder and salt. Set aside.

3. In the bowl of a stand mixer, beat the grapeseed oil, cream cheese and sugar on medium-high speed for 2-3 minutes.

4. With the mixer on medium, add the eggs, one at a time, making sure to scrape down the sides and bottom of the bowl between each addition. Once all of the eggs are added, turn the mixer to medium-high speed and beat for an additional 2 minutes.

5. With the mixer on low, alternately add the flour mixture and the buttermilk in three additions, starting and finishing with the flour. Combine until incorporated, about 20 to 30 seconds.

6. Evenly distribute the batter among the three cake pans on top of the crusts (about 15-16 ounces of batter in each pan) and bake for 30 to 35 minutes or until a toothpick inserted in the center of the cake comes out with just a few moist crumbs.

7. Let cool in pans 5-10 minutes before inverting onto a wire rack to cool completely. Once cooled, you can cover with plastic wrap and store in your refrigerator overnight or freezer for longer.

FOR THE CHEESECAKE FILLING

1. In a medium size mixing bowl, beat the cream cheese, sweetened condensed milk, and lemon juice until smooth.

2. Cover and refrigerate until ready to use.

FOR THE RASPBERRY PIE FILLING

1.  Combine all of the ingredients in a medium saucepan. Heat to a boil. Boil for 5 minutes, stirring occasionally. You want the raspberries to soften and the liquid to thicken. It should coat your spoon well.

2. This is best made ahead of time and can be stored in an airtight container in the refrigerator for a couple weeks.

FOR THE GRAHAM CRACKER BUTTERCREAM

1. In a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed for about two minutes.

2. With the mixer on low speed, slowly add the sifted powdered sugar until incorporated. Scrape down the sides of the bowl and continue to mix for another minute.

3. Add the graham cracker crumbs, heavy cream, vanilla and salt. Increase the speed to medium-high and beat the buttercream for 3 to 5 minutes.

4. Use a spoon to mix the frosting by hand, which will push out the air pockets created by the electric mixer.

ASSEMBLY


1. Place the first cake layer, top side up, on a cake board or cake plate. Using a piping bag, pipe a rim of buttercream around the edge of the cake.

2. Fill the cake with 1/2 cup cheesecake filling, followed by 1/2 cup raspberry compote.

3. Place the second cake layer on top and repeat step two.

4. Place the final cake layer on top and apply a thin layer of buttercream around the entire cake. Freeze the cake for about 10 minutes to set crumb coat.

5. Finish frosting the cake with the remaining buttercream and top with remaining cheesecake filling and raspberry compote.

(For cupcakes I put the graham cracker crust in the bottom of the cupcake liners and baked for 5 minutes.  Then add the cake batter and bake the cupcakes.  To assemble I put the cheesecake filling in a bag and squeezed into the cupcake. Then I did a ring of the graham cracker buttercream around the edge and put the raspberry compote in the middle.)

adapted From Cake by Courtney