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I use jam made from plentiful wild raspberries on our farm to give this pretty dessert its marbled effect. While the cheesecake refrigerates overnight, its flavors blend beautifully.
Nutritional Facts 1 serving (1 slice) equals 305 calories, 18 g fat (10 g saturated fat), 89 mg cholesterol, 200 mg sodium, 31 g carbohydrate, 0 fiber, 5 g protein.
Originally published as Raspberry Swirl Cheesecake Pie in Taste of Home April/May 1999, p31
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Reviewed on Mar. 15, 2012 by ruthiedev
Yummy! This pie won 1st place at our church Memorial day picnic!
Reviewed on Jan. 01, 2011 by skittlesinsa
This is one of my favirote recipes, make it all the time, found it in a taste of home magazine years ago. I usually use a graham cracker crust, and it turns out heavenly especially for the amount of ingredients used.
Reviewed on Aug. 02, 2008 by Kellie G
I made this cheesecake for my family at Thanksgiving and my husband said it was the best cheesecake he has ever eaten. I will make this again, changing the kind of jam to suit the season.
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