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06-22-2008, 04:28 PM
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Raspberry Swirl Cheesecake Pie
Raspberry Swirl Cheesecake Pie
1 graham cracker pie crust 1 (8 ounce) package cream cheese, Softened 1 (14 ounce) can eagle brand sweetened condensed milk (NOT Evaporated Milk) 1 egg 3 tablespoons lemon juice, plus 1 teaspoon lemon juice, Divided 1/2 cup raspberry preserves Preheat oven to 300°F. Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well. Pour half the batter into the crust. Combine remaining 1 teaspoons lemon juice with preserves in a small bowl. Spoon half the preserves over batter. Pour remaining batter on top. Using a knife, swirl remaining preserves into a decorative pattern. Bake for 55 minutes. Cool. Refigerate leftovers.     
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