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Raspberry Swirl Cheesecake Pie Recipe

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This recipe for Raspberry Swirl Cheesecake Pie, by , is from Tucker Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Tucker
Added: Tuesday, February 10, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 pkg. - 8 oz. cream cheese, softened
1 can - 14 oz sweetened condensed milk
1/4 c. lemon juice, divided
1 egg
1 chocolate pie crust or graham pie crust
1/2 c. seedless red raspberry preserves

Directions:
Directions:
In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tbsp. of lemon juice. Add egg, beating until just combined.

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.

Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.

Bake at 300 for 50-55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate for at least 3 hours.

Number Of Servings:
Number Of Servings:
8

 

 

 

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