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

Raspberry Swirled Cheesecake Pie Recipe

Publisher Photo
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

Ingredients

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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

Reviews for Raspberry Swirled Cheesecake Pie

AVERAGE RATING
   (11)
RATING DISTRIBUTION
5 Star
 (5)
4 Star
 (4)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
MY REVIEW
Reviewed Apr. 2, 2014

"LOVE THIS RECIPE...SO QUICK N EASY!!!"

MY REVIEW
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!"

MY REVIEW
Reviewed Feb. 7, 2014

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

MY REVIEW
Reviewed Jan. 6, 2014

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

MY REVIEW
Reviewed Dec. 30, 2013

"This was amazing I made it for Christmas Eve it was gone is seconds. Everyone loved it so much i made another for Christmas Day but I used blueberry instead of raspberry filling and it was good. So easy to make and doesn't take long to cool will absolutley make again I think I will try the chocolate crust next time like a previous baker said."

Loading Image
Advertise with us
ADVERTISEMENT
 

Contests & Promotions

Contests & Promotions

Follow Us

Advertise with us ADVERTISEMENT
Advertise with us ADVERTISEMENT