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Raspberry Swirl Cheesecake Pie

I use jam made from plentiful wild raspberries on our farm to give this pretty dessert its marbled effect. While the cheesecake refrigerates overnight, its flavors blend beautifully.
  • Total Time
    Prep: 20 min. Bake: 25 min. + chilling
  • Makes
    8 servings


  • Pastry for single-crust pie
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 large eggs, room temperature
  • 3 tablespoons raspberry jam
  • Optional: Whipped cream and fresh raspberries


  • Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°.
  • In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. If desired, serve with whipped cream and raspberries.
Nutrition Facts
1 slice: 305 calories, 18g fat (10g saturated fat), 89mg cholesterol, 200mg sodium, 31g carbohydrate (18g sugars, 0 fiber), 5g protein.

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  • luann8190
    Jan 18, 2019

    No comment left

  • smgris
    Jul 31, 2012

    This recipe is easy and very good. I used a graham cracker crust instead of the crust the recipe calls for. Everyone who ate it enjoyed it and asked for the recipe.

  • dwinelld
    May 11, 2012

    No comment left

  • ruthiedev
    Mar 15, 2012

    Yummy! This pie won 1st place at our church Memorial day picnic!

  • ksandjs1
    Aug 20, 2011

    No comment left

  • skittlesinsa
    Jan 1, 2011

    This is one of my favirote recipes, make it all the time, found it in a taste of home magazine years ago. I usually use a graham cracker crust, and it turns out heavenly especially for the amount of ingredients used.

  • Kellie G
    Aug 2, 2008

    I made this cheesecake for my family at Thanksgiving and my husband said it was the best cheesecake he has ever eaten. I will make this again, changing the kind of jam to suit the season.

  • radewahn
    May 9, 2008

    No comment left