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:
☆☆☆☆☆ 0 votes
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)

Step-By-Step

1Preheat oven to 350°.
2Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
3Pour 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.
4Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
5Optional: 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