Raspberry Swirl Cheesecake Pie
This deliciously easy vanilla cheesecake pie has lovely swirls of red raspberry jam throughout.
Pastry for 1 (9-inch) single-crust pie*
2 (8-ounce) packages cream cheese, softened
1/2 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
3 tablespoons raspberry jam (with or without seeds)
Sweetened whipped cream for accompaniment
- Preheat oven to 425°F (220°C).
- Prepare pie crust and line with a double thickness of heavy-duty foil and bake for 5 minutes, remove foil and bake 5 minutes longer. Remove from the oven; reduce heat to 350°F (175°C).
- In a mixing bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.
- Bake for 25 to 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 pie with a dollop of sweetened whipped cream.
Makes 6 to 8 servings.
*Use store bought, ready-to-use pie pastry, or your favorite recipe for homemade pie pastry.