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Raspberry Ribbon Cheesecake Pie

 Raspberry Ribbon Cheesecake Pie
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!
6-8 ServingsPrep: 20 min. Bake: 1 hour + chilling


  • 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


  • 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.

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Raspberry Ribbon Cheesecake Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.