Raspberry Swirl Cheesecake Pie

Eek! Do you notice anything different around here?

I am so excited right now, I can’t even tell you. After being frustrated with a designer-challenged (that’s me, folks) theme and unpolished branding, I finally decided to get a blog makeover. And I am so, so glad I did.

I’ve been thinking about making some changes for a while, and in the little over a year that I’ve been blogging, I’ve learned a ton about the technical aspects of design. My old header, sidebar titles, and so forth were designed by yours truly, and I was quite proud of myself for figuring out how to do those things on my own (well, with the help of some really great tutorials from Ashton at Something Swanky).

But I had a bigger vision in mind, something that I knew I wouldn’t be able to tackle on my own. And let’s face it–I’m not a graphic designer; I know very little about HTML coding, and I really just want to show up to my pretty little piece of the internet and share my recipes.

Then last month while attending Online BlogCon, I stumbled on Vanessa over at Nifty Thrifty Things.Β  My greatest apprehension to have a designer work on my blog was that I would not be able to translate what I had in my mind to someone else. However, Vanessa took all of my requirements and feedback and designed a site that was truly what I had envisioned–and is totally me.

I’m in looooooove! Hop on over to her site and tell her what a great job she did for me, would you?

You know what I’m also in love with? This pie. Cheesecake. Cheesecake pie. Whatever you call it, I could eat it all day long.

By the way, see the buttons in the left side-bar? The ones that say “What’s in Your Kitchen Wednesday” and “Featured On”? I’m going to give hosting my own linky party a go, starting next week. So please, come back then and link up some goodies, would you? And tell your friends so I don’t show up alone to my own party. πŸ™‚

Raspberry Swirl Cheesecake Pie
 
Ingredients
  • 1 cup graham cracker crumbs
  • 2 tablespoons sugar
  • ½ cup (1 stick butter, melted)
  • 1 package (8 ounces) cream cheese, softened
  • 1 tablespoon all-purpose flour
  • 1 can (14 ounces) sweetened condensed milk
  • 3 tablespoons plus 1 teaspoon lemon juice, divided
  • 1 egg, lightly beaten
  • ½ cup seedless raspberry jam
Method
  1. Preheat oven to 300.
  2. Mix together graham cracker crumbs, sugar and melted butter until well combined. Press mixture into the bottom of a 9-inch pie plate.
  3. In a small bowl, beat cream cheese and flour until smooth. Beat in sweetened condensed milk and 3 tablespoons lemon juice. Add egg; beat on low until just combined. Pour half of the filling into crust.
  4. In a small bowl, combine jam and remaining teaspoon lemon juice. Drop two-thirds of the mixture by teaspoonful over filling; use a knife to swirl through. Top with remaining filling and jam mixture. Swirl again.
  5. Bake for 60 to 65 minutes or until center is just set. Cool on wire rack for one hour. Refrigerate until chilled. Garnish with fresh raspberries, chocolate sauce and whipped cream, if desired.
Notes
from Taste of Home

Have a wonderful Monday, and thanks for stopping by!

29 Comments

    • Ashley

      Thanks so much for stopping by, Aimee. I’m in love with my new look!

      Reply
    • Ashley

      Thanks, Terry. And thank you for the pin!

      Reply
    • Ashley

      I’m in love with your new blog look too, Stephanie (and your purple theme, hee hee!).

      Reply
    • Ashley

      Thanks, Amy. I decided I’d let someone take over my blog who actually knew what they were doing, haha. Hope you have a great holiday week!

      Reply
  1. Andrea

    Lookin’ good! Pie looks delish, too! Pinning it!

    Reply
    • Ashley

      Thanks so much for stopping by Andrea! Have a wonderful week.

      Reply
    • Ashley

      Eek, thanks Hayley. I finally feel like my site looks like me. Although in real life, I’m not very “swanky” or “polished.” But a girl can dream. πŸ™‚

      Reply
    • Ashley

      Thanks, Jessica. The pie turned out pretty yummy–and it was easy to make, too. Hope you have a great holiday week!

      Reply
    • Ashley

      Thanks, Chandra!!

      Reply
  2. Lisa {Sweet 2 Eat Baking}

    I can’t tell you just how good that raspberry cheesecake pie is, I could use a huge slice of pie right about now. I didn’t know that Vanessa did blog design but I’m thrilled for you, it looks fantastic. Yay!
    Lisa {Sweet 2 Eat Baking} recently posted..Sugar & Slice Link Party #2My Profile

    Reply
    • Ashley

      Thanks, Lisa! Vanessa did a great job, didn’t she?!? She is amazing.

      Reply
  3. sally @ sallys baking addiction

    Ashley!! Things are looking mighty fine around here today!! Wow, I love the new look! It’s gorgeous. And so fun! I am a fool for cheesecake. a complete FOOL. Love it so much. And raspberries are my berry of choice. Saving this recipe for sure! I think I might add chocolate chips πŸ™‚
    sally @ sallys baking addiction recently posted..Bites to Grow Your Blog: getting started & site designMy Profile

    Reply
    • Ashley

      Thanks, Sally. I am completely incompetent when it comes to all of the technical stuff, so I am so relieved that I had someone else tackle the new design for me. It turned out great, I think. πŸ™‚ Now, if I can just get my pics looking as wonderful as yours–I am so looking forward to all of your tutorials. Also, I’m hoping my comment reply notification is working, and this reply ends up in your in-box…

      Reply
    • Ashley

      Thanks so much, Nicole!

      Reply
    • Ashley

      We love raspberry, too. πŸ™‚ Thanks for stopping by, Liz!

      Reply
  4. Dorothy @ Crazy for Crust

    Again, I loooooooooove your new look. I’m SO jealous! πŸ™‚ And I’m jealous you get to eat all this pie and I don’t get a slice. πŸ˜‰
    Dorothy @ Crazy for Crust recently posted..Crazy Sweet TuesdayMy Profile

    Reply
    • Ashley

      I wish I could take credit for my new site design, but you know how I am with the “technical” stuff–haha! This pie was sooo good–my non-dessert eating hubby ate two big slices. πŸ™‚

      Reply
  5. Meegan

    Ashley I am featuring this recipe on “My Friday Fave Pins” this evening, Nov 23rd. I hope you will stop by soon!
    xoxoxo
    Meegan

    Reply
    • Ashley

      Thank you so much, Meegan! This totally made my day!

      Reply

Trackbacks/Pingbacks

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