Raspberry Swirl Cheesecake

Submitted by NorthwestGal

"I got this recipe from a cookbook called "Ultimate Cheesecakes" from Philadelphia Cream Cheese (Kraft Foods). I've used fat-free cream cheese, and it was just as good as the cheesecake in which I used the original cream cheese."

 

• Ready In: 50mins
• Ingredients: 6
• Yields: 1 pie
• Serves: 8

ingredients

• 2 (8 ounce) packages cream cheese, softened
• 1⁄2 cup sugar
• 1⁄2 teaspoon vanilla
• 2 eggs
• 9 inches graham cracker pie crust
• 3 tablespoons red raspberry preserves (seedless)

directions

1. Preheat oven to 350°.
2. Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
3. Pour mixture into the graham cracker pie crust. Dot the top of the cheesecake with the preserves. Cut through the batter with a butter knife several times, for a swirl or marble effect.
4. Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
5. Garnish with whipped cream (or Cool Whip) and raspberries (fresh or frozen).

Reviews

[Sydney Mike]

This is one very easy to make & delicious cheese cake, & several neighbors can attest to how great it tastes! Followed your recipe right on down, but when it came to my own slice, I did top it with a small amount of homemade chocolate sauce! What can I say, but that I'm a real chocoholic! Thanks for posting the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]