| | Directions | 1. Preheat oven to 300°F. Beat cream cheese and sugar in large bowl with electric mixer on medium speed until creamy. Add eggs and vanilla; beat well. Pour into graham cracker crust.
2. Bake 1 hour or until center is almost set. Refrigerate at least 3 hours or overnight.
3. For the Topping, stir vanilla into raspberries. Spoon over each slice of pie before serving. |
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Prep Time: 10 minutes
Cook Time: 1 hour
Servings: 8
|  | | Ingredients | | - | | 12 ounces (1 1/2 packages) cream cheese, softened |
| - | | 1/2 cup sugar |
| - | | 2 eggs |
| - | | 1 tablespoon McCormick® Pure Vanilla Extract |
| - | | 1 prepared graham cracker crust (6 ounces) |
| - | | Topping: |
| - | | 1 package (10 ounces) frozen raspberries in light syrup, thawed |
| - | | 1/4 teaspoon McCormick® Pure Vanilla Extract |
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| | Nutrition (per serving) | Calories: 408 Calories
Fat: 24 Grams
Protein: 6 Grams
Cholesterol: 100 Milligrams
Carbohydrates: 42 Grams
Sodium: 313 Milligrams
Fiber: 0 Grams
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