Raspberry Swirl Cheesecake Pie Recipe | Yummly

Raspberry Swirl Cheesecake Pie

Candice Copeland: "my family thought it was delicious but i think th…" Read More
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  • 8 ounces cream cheese (softened)
  • 14 ounces Eagle Brand Sweetened Condensed Milk
  • 1 large egg
  • 3 tablespoons lemon juice (plus 1 tsp., divided)
  • 6 ounces graham cracker pie crust
  • 1/2 cup Smuckers Red Raspberry Preserves
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    1. HEAT oven to 300°F. Beat cream cheese in large bowl until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg and 3 tablespoons lemon juice; mix well. Pour half the batter into crust.
    2. 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.
    3. BAKE 55 minutes. Cool. Chill.
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    NutritionView More

    Sodium7% DV170mg
    Fat22% DV14g
    Protein6% DV3g
    Carbs5% DV14g
    Fiber0% DV0g
    Calories190Calories from Fat130
    Total Fat14g22%
    Saturated Fat6g30%
    Trans Fat
    Calories from Fat130
    Total Carbohydrate14g5%
    Dietary Fiber0g0%
    Vitamin A8%
    Vitamin C4%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


    Candice Copeland a year ago
    my family thought it was delicious but i think the directions and the quantity needs to be more specific so i only used half a can of the condensed milk because it is realy sweet i also added an extra tablespoon of lemon to the recipe and used more a little more than the amount that the recipe calls for but other than that it was delicious we will make it again!
    Peter N. a year ago
    This was a huge hit! I have made it with Apple and caramel and one with pumpkin and both were excellent. Great for fall!
    Rebecca a year ago
    It was delicious. I put 1/3 cup of Strawberry Jam instead, since I read another commenter saying it was too sweet putting the whole amount it called for. My family loved it, telling me it's a keeper 😁
    YumChef a year ago
    Phenomenal! Huge hit at my dinner party! I was the one who made it, so I was extra critical, though. I thought the raspberry sauce was a little too sweet. Next time, I’ll find a way to cut the sweetness...maybe add a little more lemon juice? Oh...., and it definitely tastes better after being thoroughly chilled overnight.