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Raspberry Swirl Cheesecake Pie Recipe

Raspberry Swirl Cheesecake Pie Recipe photo by Taste of Home

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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.

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Raspberry Swirl Cheesecake Pie Recipe

Prep: 20 min. Bake: 25 min. + chilling

Yield: 6-8 Servings

20 25 45

Ingredients

Pastry for single-crust pie (9 inches)
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
3 tablespoons raspberry jam

Directions

Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°.
In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. Yield: 6-8 servings.

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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Raspberry Swirl Cheesecake Pie

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Reviewed on Jul. 31, 2012 by smgris

This recipe is easy and very good. I used a graham cracker crust instead of the crust the recipe calls for. Everyone who ate it enjoyed it and asked for the recipe.

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.