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Raspberry Swirl Cheesecake Pie


  • Pastry for single-crust pie (see recipe)
  • 2 (8 ounce) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs
  • 3 tablespoons raspberry jam (with or without seeds)
  • Sweetened whipped cream for accompaniment

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  1. Heat oven to 425 degrees F (220 degrees C).
  2. Prepare pastry shell and line with a double thickness of heavy-duty foil and bake for 5 minutes, remove foil and bake 5 minutes longer.
  3. Remove from the oven; reduce heat to 350 degrees F (175 degrees C).
  4. In a mixing bowl, beat cream cheese, sugar and vanilla until smooth.
  5. Add eggs, beating on low speed just until combined. Pour into pastry shell.
  6. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.
  7. Bake for 25 to 30 minutes or until center is almost set. Cool on a wire rack for 1 hour.
  8. Refrigerate overnight.
  9. Let stand at room temperature for 30 minutes before slicing.
  10. If desired, serve pie with a dollop of sweetened whipped cream.

Yield: 6 to 8 servings

Posted by kdipaolo at Recipe Goldmine 6/13/01 1:21:04 pm.