Raspberry Ribbon Cheesecake Pie Recipe

5 4 4
Raspberry Ribbon Cheesecake Pie Recipe
Raspberry Ribbon Cheesecake Pie Recipe photo by Taste of Home
Publisher Photo

Raspberry Ribbon Cheesecake Pie Recipe

Read Reviews
5 4 4
Publisher Photo
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!
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + 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 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

  • 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
  1. 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.
  2. 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.
  3. 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

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forRaspberry Ribbon Cheesecake Pie

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
flipperpie User ID: 7104866 220406
Reviewed Feb. 13, 2015

"This is delicious.. I made it with a pastry shell instead of graham cracker crust. I also used black raspberry preserves , next time I will try red raspberry preserves"

MY REVIEW
Lysa63 User ID: 2776536 208686
Reviewed Dec. 25, 2013

"Made as cupcake size...perfect for party dessert!"

MY REVIEW
germanycook User ID: 6411056 94837
Reviewed Jan. 9, 2013

"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!"

MY REVIEW
ladonnajp99 User ID: 5196442 163144
Reviewed Dec. 3, 2010

"I love this cheesecake recipe."

Loading Image