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.
Ingredients
- 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
Reviews
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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.
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Yummy! This pie won 1st place at our church Memorial day picnic!
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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.
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.
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