Raspberry Swirl Cheesecake Pie

1. 1

   Line unpricked pastry shell with a double thickness of heavy-duty foil. Bake at 450u00b0 for 5 minutes; remove foil. Bake 5 minutes longer. Remove from the oven; reduce heat to 350u00b0.

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.

* Per serving · 4 servings · Values may vary.

No additional tips available.