Raspberry Swirled Cheesecake Pie Recipe
Raspberry Swirled Cheesecake Pie Recipe photo by Taste of Home
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Raspberry Swirled Cheesecake Pie Recipe

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This was my Dad's favorite dessert. He is gone now, but I remember his smile every time I make it. Use it to get to a man's heart! —Peggy Griffin, Elba, Nebraska
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling
MAKES:8 servings
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling
MAKES: 8 servings


  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup sugar
  • 2 large eggs, lightly beaten
  • 1 graham cracker crust (9 inches)
  • 1 can (21 ounces) raspberry pie filling, divided

Nutritional Facts

1 serving: 337 calories, 16g fat (8g saturated fat), 84mg cholesterol, 253mg sodium, 44g carbohydrate (33g sugars, 2g fiber), 5g protein.


  1. Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Drop 1/2 cup pie filling by tablespoonfuls over batter. Cut through batter with a knife to swirl.
  2. Bake 35-45 minutes or until filling is set. Transfer remaining raspberry filling to a covered container; refrigerate until serving.
  3. Cool pie 1 hour on a wire rack. Refrigerate at least 2 hours, covering when completely cooled. Serve with reserved filling. Yield: 8 servings.
Originally published as Raspberry Swirled Cheesecake Pie in Taste of Home December 2013

Reviews for Raspberry Swirled Cheesecake Pie

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katimm1790 User ID: 7745657 213013
Reviewed Apr. 2, 2014


rcallhin User ID: 7150645 197092
Reviewed Feb. 19, 2014

"I used 2 packages of cream cheese and the top of my pie was had much more raspberry in it so the first time I made it I thought I had put too much in, but it definitely isn't too much! Very good recipe that I would recommend to anyone!"

moneygall User ID: 1176130 181116
Reviewed Feb. 7, 2014

"Did not have a creamy texture. If I make this again, I will use 2 packages of cream cheese."

College Hill User ID: 347464 213012
Reviewed Jan. 6, 2014

"Easy and delicious but I cannot make my swirles look like the picture. Anyone have a suggestion? Please anyone....."

rjaneski User ID: 1365293 125722
Reviewed Dec. 29, 2013

"This is excellent, especially for the ease in preparing and request for 2nd helpings! I did substitute Greek Yogurt Cream Cheese which I found in Walmart, Truvia for the sugar, and used sugar free cherry pie filling which I chopped up to make more "swirl-able". The texture was cheesecake firm, but made only a thin layer in the pie shell. Next time I will double the recipe and put into a 6" springform pan."

Danielle_09 User ID: 3114908 125721
Reviewed Dec. 26, 2013

"I didn't have raspberry filling so I used cherry filling. I was disappointed with how it tasted. I was expecting more of a cheesecake texture and it wasn't that. It was quick and easy to make which is a plus. I will try it again with fresh or frozen fruit rather than a filling."

janeenj User ID: 7132464 121568
Reviewed Dec. 23, 2013

"Super easy and would be a great last minute dessert as is made with ingredients you can keep on hand. Smells heavenly when baking. Tweaks - doesn't make a lot of filling (kind of flat), so next time I would make 1 1/2 times the cheesecake filling & keep the pie filling the same. I used 12 oz Solo raspberry pie filling & its was plenty. I like gld2bmom's idea of using jam- I agree that it would probably work very well. Great beginner recipe."

gld2bmom User ID: 7191733 183785
Reviewed Dec. 11, 2013

"Quick, easy, and delicious! I used a chocolate graham cracker crust and would use seedless raspberry jam instead of pie filling next time. Great dessert for company!"

chin-chilla User ID: 2872569 119947
Reviewed Dec. 5, 2013

"I made this recipe for Thanksgiving because I was short on time. It's basic but REALLY yummy. I loved the raspberry in it and it looked really pretty."

rena 55 User ID: 1935799 187139
Reviewed Nov. 16, 2013

"This is one of those recipes where your guests will say "yes, please" over and over again. I used strawberry pie filling because it is what I had in the pantry, but can't wait to try it with raspberry. So good, so easy, so requested. I will make this again and again!"

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