Raspberry Swirl Cheesecake Pie


  • Pastry for single crust pie (9-in.)
  • 2 pkgs. cream cheese(8 oz.),softened
  • 1/2 c. sugar
  • 1/2 tsp. vanilla
  • 2 eggs
  • 3 tbls. raspberry jam
  1. Line unpricked pastry shell with double thickness of foil. Bake at 450º for 5 minutes; remove foil. Bake 5 minutes longer. Remove from oven. Reduce heat to 350º.
  2. In mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell.
  3. Stir jam. Drizzle over the filling. Cut through with a knife to swirl the jam.
  4. Bake for 25-30 minutes or until center is almost set.
  5. Cool on a wire rack for 1 hour.
  6. Refrigerate overnight.
  7. Let stand at room temperature for 30 minutes before slicing.


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