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Raspberry-Swirl Cheesecake Pie Recipe

Photo by: Taste of Home

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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6-8 Servings
Prep: 20 min. Bake: 35 min. + chilling

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 375° for 35-40 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. Yield: 6-8 servings.

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