Raspberry Swirl Cheesecake Pie
  • 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
  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.
from Taste of Home
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/raspberry-swirl-cheesecake-pie/