Raspberry Swirled Cheesecake Pie

This is a festive-looking dessert that I made for our Family Christmas in December. Easy-to-make, and delicious! I thought I'd share it now, as it would also make a fun dessert for Valentine's Day. Cheesecake with raspberries - a perfect combination!

Raspberry Swirled Cheesecake Pie

Source: Taste of Home

Course: Desserts

Serves: 8

Ingredients

• 1 pkg cream cheese (8 oz), softened
• 1/2 cup sugar
• 2 eggs slightly beaten
• 1 graham cracker crust (9 in.)
• 1 can raspberry pie filling (21 oz.), divided

Directions

1. Preheat oven to 350 degrees.
2. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Pour into crust.
3. Drop 1/2 cup pie filling by tablespoons over batter. Cut through batter with a knife to swirl. Transfer remaining raspberry filling to a covered container, refrigerate until serving.
4. Bake 35-45 minutes or until filling is set.
5. Cool pie 1 hour on a wire rack. Refrigerate at least 2 hours, covering after completed cooled.
6. Serve with reserved filling.

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Note: I usually prefer to make my own graham cracker crusts, and as the pie pans that I use hold more than the purchased graham cracker crusts, I tripled the cream cheese, sugar, and egg ingredients in this recipe to make enough filling for two Raspberry Swirled Cheesecake Pies.

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