This past Friday afternoon my son called to see what we had planned for supper. After talking a few minutes we decided he and his wife, and our nephew would come to our place and we would order pizza. It just so happened that I had made this Raspberry Swirl Cheesecake Pie earlier in the day. I was thrilled to already have a casual dessert made to follow our not so fancy supper.
Don’t be fooled by my saying casual – this cheesecake pie is rather delicious and deserves a much higher praise than just casual. But what else do you call a pie that is super easy to make and starts out with an already prepared crust? I do want to iterate, however, that this Raspberry Swirl Cheesecake Pie recipe is not casual when it comes to taste. And…look at how pretty! If those marbled swirls aren’t enough – as the pie bakes the swirls take on an etched look making it all the more appealing.
I did not come across this recipe by way of Keebler, but I have been told that this is similar to one that has graced the back of their prepared graham crusts. This cheesecake pie recipe could easily be prepared using a homemade graham cracker crust made in a pretty pie plate. But for our ever so casual Friday evening a store-bought crust and paper plates did the trick. Sometimes it’s good to just pull out the paper plates and have a plain and simple meal that doesn’t leave any dirty dishes behind. Who doesn’t appreciate that every once in while? And sometimes that’s just how we roll.
Raspberry Swirl Cheesecake Pie
- 1 8-ounce cream cheese, softened
- 1 14-ounce can sweetened condensed milk
- 1 egg
- 3 tablespoons plus 1 teaspoon lemon juice divided
- 9 inch graham cracker crust
- 1/2 cup raspberry jam
Preheat oven to 300. In a small mixing bowl whisk together 1 teaspoon of lemon juice and the jam, set aside.
In a large mixing bowl beat cream cheese until fluffy. Gradually add the sweetened condensed milk, beating until smooth. Add the egg and 3 tablespoons of lemon juice; mix well.
Pour half the cheese batter into the crust. Spoon half of the jam over the batter. Pour the remaining batter on top. Using a knife swirl the remaining jam into a decorative pattern on top.
Bake for 55 minutes. Cool. Refrigerate if not serving immediately and refrigerate leftovers.
I drizzled the jam over the top in circles starting from the center working towards the outer edge and then made the swirls. Be careful not to over do it when making the swirls as too much can cause the ingredients to become blended.
Recipe NotesI drizzled the jam over the top in circles starting from the center working towards the outer edge and then made the swirls. Be careful not to over do it when making the swirls as too much can cause the ingredients to become blended.
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