Raspberry Swirl Cheesecake Pie Recipe

5 5 8
Raspberry Swirl Cheesecake Pie Recipe
Raspberry Swirl Cheesecake Pie Recipe photo by Taste of Home
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Raspberry Swirl Cheesecake Pie Recipe

Read Reviews
5 5 8
Publisher Photo
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.
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 20 min. Bake: 25 min. + chilling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 3 tablespoons raspberry jam

Directions

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. Yield: 6-8 servings.
Originally published as Raspberry Swirl Cheesecake Pie in Taste of Home April/May 1999, p31

Nutritional Facts

1 slice: 305 calories, 18g fat (10g saturated fat), 89mg cholesterol, 200mg sodium, 31g carbohydrate (18g sugars, 0 fiber), 5g protein.

  • Pastry for single-crust pie (9 inches)
  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 3 tablespoons raspberry jam
  1. 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°.
  2. 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. Yield: 6-8 servings.
Originally published as Raspberry Swirl Cheesecake Pie in Taste of Home April/May 1999, p31

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Reviews forRaspberry Swirl Cheesecake Pie

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luann8190 User ID: 6756458 55158
Reviewed Feb. 26, 2014

"My new "favorite" dessert recipe."

MY REVIEW
smgris User ID: 4938784 25959
Reviewed 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."

MY REVIEW
ruthiedev User ID: 6056353 54775
Reviewed Mar. 15, 2012

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

MY REVIEW
skittlesinsa User ID: 2649804 65767
Reviewed 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."

MY REVIEW
Kellie G User ID: 3289223 71243
Reviewed 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."

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