Raspberry Swirl Cheesecake Pie
Ingredients
- 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
Instructions
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.
Notes
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.
Disclaimer: Nutritional values (per serving) are approximates only and will vary based on cooking methods and brands of ingredients used.
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