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Raspbery Swirl Cheesecake Pie


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  • 8oz cream cheese, softened
  • 14oz sweetened condensed milk
  • 1/4c. lemon juice, divided
  • 1 egg
  • 1 Keebler Ready Crust Chocolate/Graham
  • 1/2 c. seedless red raspberry preserves


Servings 8
Cooking time 50mins


Step 1

-In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in condensed milk and 3 tbsp of lemon juice. Add egg, beating until just combined.
-Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves over cream cheese mixture in crust.
-Top with remaining cream cheese mixture and preserve mixture. Use knife to swirl preserves into cream cheese mixture in crust.
-Bake at 300 degrees for 50-55 min or until center is almost set. Cool on rack for 1hr. Chill for atleast 3hr.
-Garnish as desired, store in fridge.

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