Raspberry Swirled Cheesecake Pie
TOTAL TIME: Prep: 15 min. Bake: 35 min. + chilling
YIELD: 8 servings.
My Dad always said that my cheesecake was his favorite dessert. He is gone now, but I remember his smile every time I make it. —Peggy Griffin, Elba, Nebraska
Ingredients
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1 package (8 ounces) cream cheese, softened
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1/2 cup sugar
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2 large eggs, room temperature, lightly beaten
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1 graham cracker crust (9 inches)
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1 can (21 ounces) raspberry pie filling, divided
Directions
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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.
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2.
Bake 35-45 minutes or until filling is set. Transfer remaining raspberry filling to a covered container; refrigerate until serving.
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3.
Cool pie 1 hour on a wire rack. Refrigerate at least 2 hours, covering when completely cooled. Serve with reserved filling.
Nutrition Facts
1 piece: 337 calories, 16g fat (8g saturated fat), 84mg cholesterol, 253mg sodium, 44g carbohydrate (33g sugars, 2g fiber), 5g protein.
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