Raspberry Swirl Cheesecake Pie |
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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 8 |
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I got this recipe off the back of a Ready Crust pie crust. It takes 5 minutes prep time and is fabulous! A great last minute company dessert to whip up! Sure to impress! Ingredients:
1 prepared regular graham cracker pie crust or 1 chocolate graham wafer pie crust |
1 (8 ounce) package cream cheese, softened |
1 (14 ounce) can sweetened condensed milk (not evaporated) |
1 egg |
3 tablespoons lemon juice, plus |
1 teaspoon lemon juice, divided |
1/2 cup raspberry preserves (strawberry preserves can always be substituted) |
Directions:
1. Beat cream cheese until fluffy (its easier to beat if you bring it to room temperature first).
2. Gradually beat in sweetened condensed milk, until smooth, add egg and 3 tablespoons lemon juice, mix well.
3. Pour half the batter into the crust.
4. Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
5. Spoon half the preserves over batter.
6. Pour remaining batter on top.
7. Using a knife, swirl remaining preserves into a decorative pattern.
8. Bake at 300°F for 55 minutes.
9. Cool.
10. Refrigerate leftovers.
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