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raspberry swirl cheesecake pie

(1 rating)
Recipe by
Patsy Fowler
Anderson, SC

This is a great recipe

(1 rating)

Ingredients For raspberry swirl cheesecake pie

  • 1
    prepared regular graham cracker pie crust or 1 chocolate graham wafer pie crust
  • 8 oz
    cream cheese, softened
  • 14 oz
    sweetened condensed milk
  • 1
    egg
  • 3 Tbsp
    lemon juice, plus 1 teaspoon lemon juice divided
  • 1/2 c
    raspberry preserves, can also use strawberry preserves

How To Make raspberry swirl cheesecake pie

  • 1
    Beat cream cheese until fluffy it's easier to beat if you bring it to room temperature first.
  • 2
    Gradually beat in sweetened condensed milk until smooth add egg and 3 tablespoons lemon juice mix well.
  • 3
    Pour half the batter into the crust. Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
  • 4
    Spoon half of the preserves over batter. Pour remaining batter on top. Using a knife swirl remaining preserves into a decorative pattern. Bake at 350 for 55 minutes. Cool. Refrigerate leftovers.

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