Raspberry Swirl Cheesecake Pie


  • 1 package (8 oz) cream cheese, softened (in microwave on high for 15-20 seconds)
  • 1 can (14 oz) sweetened condensed milk
  • 1/4 cup lemon juice, divided
  • 1 egg
  • 1 Keebler(R) Ready Crust(R) Chocolate Pie Crust (or Graham)
  • 1/2 cup seedless red raspberry preserves


  1. In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy.
  2. Gradually beat in sweetened condensed milk and 3 tbsp of lemon juice.
  3. Add egg, beating until just combined.
  4. Pour half o cream cheese mixture into crust.
  5. In small bowl combine preserves and remaining lemon juice.
  6. Spoon half of preserves mixture over cream cheese mixture in crust.
  7. Top with remaining cream cheese mixture and remaining preserves mixture.
  8. Use knife or spatula to swirl preserves into cream cheese mixture.
  9. Bake at 300 degrees for 50-55 minutes or until center is almost set.
  10. Cool on wire rack for 1 hour, then refrigerate for at least 3 hours.
  11. Garnish as desired and store in refrigerator.

Courtesy of Keebler Ready Crust(R)


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