raspberry swirl cheesecake

Name: Raspberry Swirl Cheesecake
Prep time: 10 min
Cook time: 40 min
Yield: 8
Cuisine: American
Ingredients: 2 - (8-ounce) packages cream cheese, softened; 1/2 cup(s) granulated sugar; 1/2 teaspoon(s) vanilla extract; 2 large eggs; 1 - (9-inch) graham cracker pie crust; 3 tablespoon(s) red raspberry preserves (seedless); - optional: whipped cream (for garnish); - optional: raspberries (for garnish)

32 Pinches

Vickie Parks

Renton, WA

Updated on Jul 23, 2014

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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prep time 10 Min

cook time 40 Min

method Bake

yield 8 (or 1 cheesecake pie)

Ingredients

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

How To Make raspberry swirl cheesecake

Step 1

Preheat oven to 350°.

Step 2

Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
Step 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.
Step 4

Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
Step 5

Optional: Garnish with whipped cream and raspberries (fresh or frozen).
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