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Raspberry Ribbon Cheesecake Pie

This attractive pie is a favorite of mine for family gatherings. But I have to bake more than one because some of my relatives worry that they won't get a piece!
  • Total Time
    Prep: 20 min. Bake: 1 hour + chilling
  • Makes
    6-8 servings

Ingredients

  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 3 tablespoons plus 1 teaspoon lemon juice, divided
  • 1 egg, lightly beaten
  • 1 graham cracker crust (9 inches)
  • 1/2 cup seedless raspberry preserves
  • Fresh raspberries and mint, optional

Directions

  • In a small bowl, beat cream cheese and flour until smooth. Beat in milk and 3 tablespoons lemon juice. Add egg; beat on low speed just until combined. Pour half of the filling into crust.
  • In a small bowl, combine preserves and remaining lemon juice. Drop two-thirds of the mixture by teaspoonfuls over filling; cut through with a knife to swirl. Top with remaining filling and preserves; cut through with a knife to swirl.
  • Bake at 300° for 60-65 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate until chilled. Garnish with raspberries and mint if desired.

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Reviews

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Average Rating:
  • flipperpie
    Feb 13, 2015

    This is delicious.. I made it with a pastry shell instead of graham cracker crust. I also used black raspberry preserves , next time I will try red raspberry preserves

  • Lysa63
    Dec 25, 2013

    Made as cupcake size...perfect for party dessert!

  • germanycook
    Jan 9, 2013

    A perfect dessert. I made it with apricot preserves since that is what I had, it came out beautifully. It was so good, nice and firm and not too sweet!

  • ladonnajp99
    Dec 3, 2010

    I love this cheesecake recipe.