Raspbery Swirl Cheesecake Pie

Raspbery Swirl Cheesecake Pie
Raspbery Swirl Cheesecake Pie

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

PREP TIME

--

minutes

TOTAL TIME

50

minutes

SERVINGS

8

servings

Ingredients

  • 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

Directions

-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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