raspberry swirl cheesecake pie
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Ingredients For raspberry swirl cheesecake pie
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1prepared regular graham cracker pie crust or 1 chocolate graham wafer pie crust
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8 ozcream cheese, softened
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14 ozsweetened condensed milk
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1egg
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3 Tbsplemon juice, plus 1 teaspoon lemon juice divided
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1/2 craspberry preserves, can also use strawberry preserves
How To Make raspberry swirl cheesecake pie
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1Beat cream cheese until fluffy it's easier to beat if you bring it to room temperature first.
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2Gradually beat in sweetened condensed milk until smooth add egg and 3 tablespoons lemon juice mix well.
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3Pour half the batter into the crust. Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
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4Spoon half of the preserves over batter. Pour remaining batter on top. Using a knife swirl remaining preserves into a decorative pattern. Bake at 350 for 55 minutes. Cool. Refrigerate leftovers.
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