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

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

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Reviewed Apr. 2, 2014


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!"

Reviewed Feb. 7, 2014

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

Reviewed Jan. 6, 2014

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

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."

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