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TEST KITCHEN APPROVED

Raspberry Swirl Cheesecake Pie

Name: Raspberry Swirl Cheesecake Pie
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 8 servings
Ingredients: Dough for single-crust pie; 2 packages (8 ounces each) cream cheese, softened; 1/2 cup sugar; 1/2 teaspoon vanilla extract; 2 large eggs, room temperature; 3 tablespoons raspberry jam; Optional: Whipped cream and fresh raspberries

TEST KITCHEN APPROVED

4 Reviews

Total Time:Prep: 20 min. Bake: 25 min. + chilling

By Taste Of Home Editorial Team

Recipe by Sandy McKenzie, Braham, Minnesota

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 05, 2023

I use the jam made from our farm's plentiful wild raspberries to give this pretty dessert its marbled effect. While the cheesecake refrigerates overnight, its flavors blend beautifully. —Sandra McKenzie, Braham, Minnesota

Dough for single-crust pie

Combine 1-1/4 cups all-purpose flour and 1/4 tsp. salt; cut in 1/2 cup cold butter until crumbly. Gradually add 3-5 Tbsp. ice water, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap and refrigerate 1 hour.

TEST KITCHEN APPROVED

Raspberry Swirl Cheesecake Pie

4 Reviews Add your review

Yield:8 servings

Prep:20 min

Cook:25 min

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Ingredients

Dough for single-crust pie
2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 large eggs, room temperature
3 tablespoons raspberry jam
Optional: Whipped cream and fresh raspberries

Text Ingredients

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Directions

1
On a lightly floured surface, roll dough to fit a 9-inch pie plate. Trim; flute edge. Line unpricked crust with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°.

2
In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into crust. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. If desired, serve with whipped cream and raspberries.