Wednesday, February 12, 2014

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!

Print Recipe

Raspberry Swirled Cheesecake Pie

Source: Taste of Home
Course: Desserts
Serves: 8


  • 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


  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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