Ingredients for Raspberry Swirl Cheesecake Pie
- Graham Cracker Pie Crust
- 8 ounces (225g) cream cheese, softened
- 14 ounces (395g) sweetened condensed milk
- 1 large egg
- 4 tablespoons lemon juice
- Raspberry Preserves
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How to Make Raspberry Swirl Cheesecake Pie
- Preheat oven to 300°F (150°C).
- In a large bowl, beat 8 ounces (225g) of cream cheese until light and fluffy.
- Gradually beat in 14 ounces (395g) of sweetened condensed milk until smooth.
- Add 1 large egg and 3 tablespoons of lemon juice. Mix well until fully combined.
- Pour half of the cheesecake batter into your prepared pie crust.
- In a separate bowl, gently combine 1 teaspoon of lemon juice with 1 cup (240ml) of raspberry preserves.
- Spoon half of the raspberry mixture over the batter in the pie crust.
- Pour the remaining cheesecake batter over the raspberry layer.
- Using a knife or toothpick, swirl the remaining raspberry mixture into the batter, creating a decorative pattern.
- Bake for 55-60 minutes, or until the center is just set. The edges will be set, but the center might still jiggle slightly.
- Let the pie cool completely on a wire rack before refrigerating for at least 4 hours, or preferably overnight, to allow the cheesecake to set completely.
- Serve chilled and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
196g
Fat
49g
Carbs
20g
