raspberry swirl cheese cake pie

a recipe by
Nor Mac
The Berkshire’s, MA

This is my version of Raspberry cheesecake pie. I hope you all enjoy it.

serves 6
prep time 15 Min
cook time 1 Hr
method Bake

Ingredients For raspberry swirl cheese cake pie

  • 1
    ready crust graham cracker pie crust
  • 16 oz
    cream cheese room temperature
  • 1/2 c
    granulated sugar
  • 2
    large eggs room temperature
  • 1 tsp
    vanilla extract
  • 1/4 c
    sour cream regular
  • 1 Tbsp
  • 4 Tbsp
    seedless raspberry jam

How To Make raspberry swirl cheese cake pie

  • 1
    Preheat oven to 325 degree’s.
  • 2
    In a large bowl. Mix cream cheese on low speed until smooth.
  • 3
    Add in the sugar. Mix on low speed until incorporated. Do not beat.
  • 4
    Break eggs into a small separate bowl. Mix with a fork for 30 seconds.
  • 5
    Add slightly beaten eggs to cream cheese mixture.
  • 6
    Mix on low for 1 minute. Scrape down sides of bowl.
  • 7
    Place sour cream in a small bowl. Mix in 1 tablespoon of flour until smooth..
  • 8
    Add sour cream to large bowl with filling.
  • 9
    Mix on low speed until well incorporated. Do not beat.
  • 10
    Lightly hit bowl on countertop to reduce any bubbles that may appear.
  • 11
    Pour 1/2 of filling into crust.
  • 12
    Place the raspberry jam in a small bowl. Mix the jam with a fork to loosen it and make it more of a sauce consistency.
  • 13
    Place teaspoons full on top of filling in several areas.
  • 14
    Run a butter knife through the raspberries to make a swirl pattern. Do not drag knife on the bottom of the crust. Avoid knife touching the bottom crust. Cover with remaining cheesecake filling. Repeat process with the remaining jam.
  • 15
    Place on sheet pan. Bake 1 hour. It still may jiggle in the center. , Don’t worry about it.