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raspberry swirl cheesecake

Northwestgal avatar
Recipe by
Vickie Parks
@Northwestgal
Renton, WA

This is so delicious! I've made a few times this using fat-free cream cheese, and it was just as good as the cheesecake in which I used the original (higher fat content) cream cheese.

yield 8 (or 1 cheesecake pie)
prep time 10 Min
cook time 40 Min
method Bake

Ingredients For raspberry swirl cheesecake

  • 2
    (8-ounce) packages cream cheese, softened
  • 1/2 c
    granulated sugar
  • 1/2 tsp
    vanilla extract
  • 2 lg
    eggs
  • 1
    (9-inch) graham cracker pie crust
  • 3 Tbsp
    red raspberry preserves (seedless)
  • optional: whipped cream (for garnish)
  • optional: raspberries (for garnish)

How To Make raspberry swirl cheesecake

  • 1
    Preheat oven to 350°.
  • 2
    Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
  • 3
    Pour mixture into the graham cracker pie crust. Dot the top of the cheesecake with the preserves. Cut through the batter with a butter knife several times, for a swirl or marble effect.
  • 4
    Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
  • 5
    Optional: Garnish with whipped cream and raspberries (fresh or frozen).
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