Raspberry Swirl Cheesecake Recipe

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Raspberry Swirl Cheesecake

Vickie Parks

By
@Northwestgal

This is so delicious! I've made a few times this using fat-free cream cheese, and it was just as good as the cheesecake in which I used the original (higher fat content) cream cheese.


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Rating:

Serves:

8 (or 1 cheesecake pie)

Prep:

10 Min

Cook:

40 Min

Method:

Bake

Ingredients

2
(8-ounce) packages cream cheese, softened
1/2 c
granulated sugar
1/2 tsp
vanilla extract
2 large
eggs
1
(9-inch) graham cracker pie crust
3 Tbsp
red raspberry preserves (seedless)
optional: whipped cream (for garnish)
optional: raspberries (for garnish)

Directions Step-By-Step

1
Preheat oven to 350°.
2
Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
3
Pour mixture into the graham cracker pie crust. Dot the top of the cheesecake with the preserves. Cut through the batter with a butter knife several times, for a swirl or marble effect.
4
Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
5
Optional: Garnish with whipped cream and raspberries (fresh or frozen).

About this Recipe

Course/Dish: Cakes, Pies
Main Ingredient: Dairy
Regional Style: American
Hashtags: #cheesecake, #raspberry