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    You are in: Home / Recipes / Raspberry Swirl Cheesecake Pie Recipe
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    Raspberry Swirl Cheesecake Pie

    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    20 mins

    25 mins

    The Daycare Lady's Note:

    I use jam made from plentiful wild raspberries on our farm to give this pretty dessert its marbled effect. While the cheesecake refrigerates overnight, its flavors blend beautifully. From Taste Of Home 2000

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    Ingredients:

    Serves: 6

    Yield:

    pie

    Units: US | Metric

    Directions:

    1. 1
      Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450° for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350°.
    2. 2
      In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam. Bake for 25-30 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight. Let stand at room temperature for 30 minutes before slicing. Yield: 6-8 servings.

    Ratings & Reviews:

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    Nutritional Facts for Raspberry Swirl Cheesecake Pie

    Serving Size: 1 (149 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 381.6
     
    Calories from Fat 252
    66%
    Total Fat 28.0 g
    43%
    Saturated Fat 17.1 g
    85%
    Cholesterol 153.6 mg
    51%
    Sodium 250.3 mg
    10%
    Total Carbohydrate 25.7 g
    8%
    Dietary Fiber 0.1 g
    0%
    Sugars 21.8 g
    87%
    Protein 7.8 g
    15%

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