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Raspberry Swirled Cheesecake Pie Recipe

Raspberry Swirled Cheesecake Pie Recipe

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 YIELD: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


  • 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.

Nutritional Facts

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

Reviews for Raspberry Swirled Cheesecake Pie

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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."

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."

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."

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!"

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."

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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