Raspberry Swirl Cheesecake Pie
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- prepared regular graham cracker pie crust or 1 chocolate graham wafer pie crust
- 8 oz
- cream cheese, softened
- 14 oz
- sweetened condensed milk
- 3 Tbsp
- lemon juice, plus 1 teaspoon lemon juice divided
- 1/2 c
- raspberry preserves, can also use strawberry preserves
1Beat cream cheese until fluffy it's easier to beat if you bring it to room temperature first.
2Gradually beat in sweetened condensed milk until smooth add egg and 3 tablespoons lemon juice mix well.
3Pour half the batter into the crust. Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
4Spoon 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.