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Raspberry Swirl Cheesecake Pie

Summary

Streaks of raspberry preserves lend a festive touch to this cheesecake.

What You Need

  • 1 package (8 ounces) cream cheese, softened*
  • 1 can (14 ounces each) sweetened condensed milk
  • 1 each egg, large
  • 1/4 cup (2 fl. ounces) lemon juice, divided
  • 1/2 cup (4 fl. ounces) seedless red raspberry preserves
  • 1 each Keebler® Ready Crust® Chocolate Pie Crust 9 inch OR Keebler® Ready Crust® Graham Pie Crust 9 inch

Instructions

  1. BEAT cream cheese on medium speed of electric mixer in small bowl until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of the lemon juice. Add egg, beating until just combined.
  2. POUR half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.
  3. TOP with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
  4. BAKE at 300°F for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
  5. GARNISH as desired. Store in refrigerator.
  6. *NOTE: Soften cream cheese in microwave at high for 15 to 20 seconds.
Cooking time (duration)

Prep Time: 15 min Total Time: 310 min

Number of servings (yield)

8 servings

Category

Dessert

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Ratings & Reviews

1 review

Divine!
Eunice C. – 05/09/2016 –

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