Raspberry Swirl Cheesecake Pie 2 Extra Servings Recipes

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RASPBERRY SWIRL CHEESECAKE PIE



Raspberry Swirl Cheesecake Pie image

I got this recipe off the back of a Ready Crust pie crust. It takes 5 minutes prep time and is fabulous! A great last minute company dessert to whip up! Sure to impress!

Provided by Little Bee

Categories     Cheesecake

Time 1h

Yield 8 serving(s)

Number Of Ingredients 7

1 prepared regular graham cracker pie crust or 1 chocolate graham wafer pie crust
1 (8 ounce) package cream cheese, softened
1 (14 ounce) can sweetened condensed milk (NOT EVAPORATED)
1 egg
3 tablespoons lemon juice, plus
1 teaspoon lemon juice, divided
1/2 cup raspberry preserves (Strawberry preserves can always be substituted)

Steps:

  • Beat cream cheese until fluffy (its easier to beat if you bring it to room temperature first).
  • Gradually beat in sweetened condensed milk, until smooth, add egg and 3 tablespoons lemon juice, mix well.
  • Pour half the batter into the crust.
  • Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
  • Spoon half the preserves over batter.
  • Pour remaining batter on top.
  • Using a knife, swirl remaining preserves into a decorative pattern.
  • Bake at 300°F for 55 minutes.
  • Cool.
  • Refrigerate leftovers.

IMPOSSIBLY EASY RASPBERRY SWIRL CHEESECAKE



Impossibly Easy Raspberry Swirl Cheesecake image

A wonderful cheesecake made using Original Bisquick® mix and raspberries - this dessert is sure to please!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 5h45m

Yield 8

Number Of Ingredients 8

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick™ mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar

Steps:

  • Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
  • In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
  • Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
  • Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 1/2 g

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