RASPBERRY SWIRLED CHEESECAKE PIE

Raspberry Swirled Cheesecake Pie image

This was my Dad's favorite dessert. He is gone now, but I remember his smile every time I make it. Use it to get to a man's heart! -Peggy Griffin, Elba, Nebraska

Provided by Taste of Home

Time 50m

Yield 8 servings.

Number Of Ingredients 5

Ingredients

1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2 large eggs, lightly beaten
1 graham cracker crust (9 inches)
1 can (21 ounces) raspberry pie filling, divided

Steps:

Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Drop 1/2 cup pie filling by tablespoonfuls over batter. Cut through batter with a knife to swirl., Bake 35-45 minutes or until filling is set. Transfer remaining raspberry filling to a covered container; refrigerate until serving., Cool pie 1 hour on a wire rack. Refrigerate at least 2 hours, covering when completely cooled. Serve with reserved filling.

Nutrition Facts : Calories 337 calories, Fat 16g fat (8g saturated fat), Cholesterol 84mg cholesterol, Sodium 253mg sodium, Carbohydrate 44g carbohydrate (33g sugars, Fiber 2g fiber), Protein 5g protein.