Raspberry Swirl Cheesecake Pie

Yield: 6 to 8 servings

Ingredients

• 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

Instructions

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 extract 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.

Attribution

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