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Raspberry Swirl Cheesecake Pie

 Raspberry Swirl Cheesecake Pie
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.
6-8 ServingsPrep: 20 min. Bake: 25 min. + chilling


  • Pastry for single-crust pie (9 inches)
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon McCormick® Pure Vanilla Extract
  • 2 eggs
  • 3 tablespoons raspberry jam


  • 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.