Description
A recipe for Raspberry Swirl Cheesecake Pie

Ingredients

• 1 (8-ounce) package cream cheese, softened
  
• 1 (14-ounce) can Eagle Brand Sweetened Condensed Milk (NOT evaporated milk)
  
• 1 egg
  
• 3 tablespoons plus 1 teaspoon lemon juice from concentrate, divided
  
• 1 (9-inch) graham cracker crumb crust
  
• 1/2 cup raspberry preserves

Preparation
Prep Time: 15 minutes | Baking Time: 55 minutes

Preheat oven to 300°F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.

Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.

Pour remaining batter on top. Using a knife, swirl remaining preserves into decorative pattern on top.

Bake 55 minutes. Cool. Refrigerate leftovers.

Nutrition
no information available

Serves
Makes one 9-inch pie

Variations
no information available