How to do a Raspberry Swirl Cheesecake Pie

Wild Raspberry, pretty desert, you can't ask for something more it is so good that you'll be asking for more! Prep Time: 20 minutes Cook Time: 25 minutes

Instructions

Difficulty: Moderately Easy

Things You’ll Need:

• 1 package (8oz.) cream cheese, softened
• 1 can (14 oz.) sweetened condensed milk
• 1/4 cup lemon juice, divided
• 1 egg
• 1 Chocolate Pie Crust or Graham Pie Crust
• 1/2 cup seedless red raspberry preserves

1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 tablespoons of lemon juice. Add egg, beating until just combined.
2. 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.
3. Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
4. Bake at 300F for 50 to 55 minutes or until center is almost st. Cool on wrie rack for 1 hour. Refrigerate at least 3 hours.
5. Garnish as desired. Store in refrigerator

Tips & Warnings

• Soften cream cheese in mocrowave at high for 15 to 20 seconds.
• YIELD: 8 Servings
• Calories: 527
• Carbohydrates: 39