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Wednesday, November 7, 2012

Raspberry Swirl Cheesecake Pie


  • 1 (8 oz.) package FAT FREE cream cheese, softened
  • 1 (14 oz.) can FAT FREE Eagle Brand® Sweetened Condensed Milk
  • 1 large egg
  • 3 tablespoons lemon juice, plus 1 tsp., divided
  • 1 (6 oz.) prepared graham cracker pie crust
  • 1/2 cup Smucker's® Red Raspberry Preserves


  • HEAT oven to 300°F. Beat FAT FREE cream cheese in large bowl until fluffy. Gradually beat in FAT FREE sweetened condensed milk until smooth. Add egg and 3 tablespoons lemon juice; mix well. Pour half the batter into crust.
  • COMBINE remaining 1 teaspoon lemon juice with preserves in a small bowl. Spoon half the preserves over batter. Pour remaining batter over preserves; spoon remaining preserves over batter. Swirl preserves and batter with knife to create a decorative pattern.
  • BAKE 55 minutes. Cool. Chill.
Recipe by Eagle Brand

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