Name: Raspberry Swirl Cheesecake Pie
Prep time: 20 min
Cook time: 20 min
Yield: 8
Ingredients: Dough for single-crust pie -; 2 packages (8 ounces each) cream cheese, softened -; 1/2 cup sugar -; 1/2 teaspoon vanilla extract -; 2 large eggs, room temperature -; 3 tablespoons raspberry jam -; Optional: Whipped cream and fresh raspberries -

Ingredients for - Raspberry Swirl Cheesecake Pie

1. Dough for single-crust pie

2. 2 packages (8 ounces each) cream cheese, softened

3. 1/2 cup sugar

4. 1/2 teaspoon vanilla extract

5. 2 large eggs, room temperature

6. 3 tablespoons raspberry jam

7. Optional: Whipped cream and fresh raspberries

How to cook deliciously - Raspberry Swirl Cheesecake Pie

1 . Stage

On a lightly floured surface, roll dough to fit a 9-inch pie plate. Trim; flute edge. Line unpricked crust 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 . Stage

In a bowl, beat cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into crust. 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. If desired, serve with whipped cream and raspberries.