Raspberry Swirl Cheesecake Pie

1. 1

   Line pie shell with double thickness of tin foil.

2. 2

   Bake at 450 for 5 minutes.

3. 3

   Remove foil.

4. 4

   Bake 5 more minutes.

5. 5

   Remove from oven.

6. 6

   Reduce heat to 350.

7. 7

   In mixing bowl, beat cream cheese, sugar and vanilla until smooth.

8. 8

   Add eggs beating on low, until just combined.

9. 9

   Pour into crust.

10. 10

    Stir jam.

11. 11

    Drizzle over filling.

12. 12

    Cut through with knife to swirl.

13. 13

    Bake 25-30 minutes or until center is almost set.

14. 14

    Cool on wire rack 1 hour. Refrigerate overnight.

15. 15

    Let stand at room temperature 30 minutes before slicing.

16. 16

    Pipe cool whip around pie if desired.

* Per serving · 4 servings · Values may vary.

No additional tips available.