Recipe for cooking raspberry swirl cheesecake pie

Desserts to Go with Coffee and Tea :: Perfect Pies

Raspberry Swirl Cheesecake Pie

Posted by kdipaolo at recipegoldmine.com 6/13/01 1:21:04 pm

Pastry for single-crust pie (see recipe)
2 (8 ounce) pkg. cream cheese, softened
1/2 c. sugar
1/2 tsp. vanilla extract or flavoring
2 eggs
3 Tbsp. raspberry jam (with or without seeds)
Sweetened whipped cream for accompaniment

Preheat oven to 425 degrees F (220 degrees C).

Prepare pastry shell and line with a double thickness of heavy-duty foil and bake for 5 mins., remove foil and bake 5 mins. longer. Remove from the oven; reduce heat to 350 degrees F (175 degrees C).

In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.

Bake for 25 to 30 mins. or until center is almost set. Cool on a wire rack for 1 hour.

Refrigerate overnight.

Let stand at room temperature for 30 mins. before slicing. If desired, serve pie with a dollop of sweetened whipped cream.

Makes approximately 6 to 8 servings.