July 11, 2012

Raspberry Swirl Cheesecake

I made this pie the other day and it was delicious!  The recipe is from the wrapper of Keebler's Ready Made pie crust.  (I bought them really inexpensively with a coupon and sale, but I often make my own graham cracker pie crust...recipe to come!)  I used our homemade raspberry jam (it wasn't seedless and it was still yummy!).  I hope ya'll enjoy it as much as the rest of us!

Raspberry Swirl Cheesecake

1 package 8 oz. cream cheese (softened -- microwave for 15 seconds)
1 can sweetened condensed milk
1/4 cup lemon juice, divided (3 T. and 1 T.)
1 egg
1 graham cracker pie crust
1/2 cup seedless red raspberry preserves

In a small mixing bowl beat cream cheese on medium until fluffy.  Beat in sweetened condensed milk and 3 T. lemon juice.  Add egg and beat until combined.

Pour half of the cream cheese mixture into the crust.  In a small bowl combine preserves and remaining lemon juice.  Spoon half over cream cheese mixture.

Top with remaining cream cheese mixture and the remaining preserves mixture.  Use a knife or spatula to swirl preserves into the mixture.

Bake at 300 degrees for 50-55 minutes or until center is almost set.  Cool on a wire rack for 1 hour.  Refrigerate at least 3 hours.

*I thought this would be really yummy in a chocolate graham cracker crust and the with fudge ice cream topping drizzled over the top!  Can't wait to try it again!!

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