Raspbery Swirl Cheesecake Pie
- 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
Cooking time 50mins
-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.