Raspberry Swirl Cheesecake Pie

posted by SandyOH 02-04-101 7:34 AM

Taste of Home annual (2000)
Raspberry Swirl Cheesecake Pie

Pastry for single-crust pie (9-inches)
2 packages (8-oz.each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs
3 tablespoons raspberry jam
Whipped topping, optional

Line unpricked pastry shell with a double thickness of heavy duty foil. Bake at 450 F. for 5 minutes; remove foil. Bake minutes longer. Remove from oven; reduce heat to 350 F.

In a mixing bowl, beat the 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 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate ovenight. Let stand at room temperature for 30 minutes before slicing. If desired, pipe whipped topping around pie.

Serves 6-8

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line