jglass
New member
Raspberry Swirl Cheesecake Pie
1 graham cracker pie crust
1 (8 ounce) package cream cheese, Softened
1 (14 ounce) can eagle brand sweetened condensed milk (NOT Evaporated Milk)
1 egg
3 tablespoons lemon juice, plus
1 teaspoon lemon juice, Divided
1/2 cup raspberry preserves
Preheat oven to 300°F.
Beat cream cheese until fluffy. 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 teaspoons lemon juice with preserves in a small bowl.
Spoon half the preserves over batter.
Pour remaining batter on top.
Using a knife, swirl remaining preserves into a decorative pattern.
Bake for 55 minutes. Cool. Refigerate leftovers.
1 graham cracker pie crust
1 (8 ounce) package cream cheese, Softened
1 (14 ounce) can eagle brand sweetened condensed milk (NOT Evaporated Milk)
1 egg
3 tablespoons lemon juice, plus
1 teaspoon lemon juice, Divided
1/2 cup raspberry preserves
Preheat oven to 300°F.
Beat cream cheese until fluffy. 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 teaspoons lemon juice with preserves in a small bowl.
Spoon half the preserves over batter.
Pour remaining batter on top.
Using a knife, swirl remaining preserves into a decorative pattern.
Bake for 55 minutes. Cool. Refigerate leftovers.