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Raspberry-Swirl Cheesecake Pie Recipe

Raspberry-Swirl Cheesecake Pie Recipe photo by Taste of Home

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This attractive pie is a favorite of mine for family gatherings. But I have to bake more than one because some of my relatives worry that they won't get a piece!

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Raspberry-Swirl Cheesecake Pie Recipe

Prep: 20 min. Bake: 1 hour + chilling

Yield: 6-8 Servings

20 60 80

Ingredients

1 package (8 ounces) cream cheese, softened
1 tablespoon all-purpose flour
1 can (14 ounces) sweetened condensed milk
3 tablespoons plus 1 teaspoon lemon juice, divided
1 egg, lightly beaten
1 graham cracker crust (9 inches)
1/2 cup seedless raspberry preserves
Fresh raspberries and mint, optional

Directions

In a small bowl, beat cream cheese and flour until smooth. Beat in milk and 3 tablespoons lemon juice. Add egg; beat on low speed just until combined. Pour half of the filling into crust.
In a small bowl, combine preserves and remaining lemon juice. Drop two-thirds of the mixture by teaspoonfuls over filling; cut through with a knife to swirl. Top with remaining filling and preserves; cut through with a knife to swirl.
Bake at 300° for 60-65 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. Garnish with raspberries and mint if desired. Yield: 6-8 servings.

Originally published as Raspberry-Swirl Cheesecake Pie in Country Woman Christmas Annual 2007, p56

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Raspberry-Swirl Cheesecake Pie

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Reviewed on Jan. 09, 2013 by germanycook

A perfect dessert. I made it with apricot preserves since that is what I had, it came out beautifully. It was so good, nice and firm and not too sweet!

Reviewed on Dec. 03, 2010 by ladonnajp99

I love this cheesecake recipe.