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  Raspberry Swirl Cheesecake Pie Recipe
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Raspberry Swirl Cheesecake Pie

Pastry for single crust pie (9-in.)
2 pkgs. cream cheese(8 oz.), softened
1/2 c. sugar
1/2 tsp. vanilla
2 eggs
3 tbls. raspberry jam

Line unpricked pastry shell with double thickness of foil. Bake at 450 for 5 minutes; remove foil. Bake 5 minutes longer. Remove from oven; reduce heat to 350.

In mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell.

Stir jam; drizzle over the filling. Cut through with a knife to swirl the jam.

Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.

Let stand at room temperature for 30 minutes before slicing.

6-8 servings