- 1 pkg. (8 oz.) cream cheese, softened
- 1/2 cup sugar
- 2 eggs, lightly beaten (we used large eggs)
- 1 graham cracker crust (9 in.)
- 1 can (21 oz.) raspberry pie filling, divided
- Preheat your oven to 350 degrees. Take a large mixing bowl out and place the cream cheese and sugar in it. Using a hand mixer, beat them together until it’s a smooth mixture (we had ours on low speed). Add the eggs into the bowl, continuing to beat on low just long enough for everything to get blended together (make sure you scrape the bottom, some of the cream cheese will stick to the bottom otherwise). Pour the cheesecake batter into the crust. Take 1/2 cup of the raspberry pie filling and by the tablespoonful, drop it over the cheesecake batter. Cut through the batter using a knife to create a swirl*.
- Place the pie in the oven to bake for 35 to 45 minutes or until the filling is set (we went with 38 minutes). Place the leftover raspberry in a covered container and place it in the fridge until the cheesecake is ready to be served.
- Place the pie on a wire rack and let it cool for 1 hour before placing it in the fridge for 2 hours, only covering the cheesecake once it feels like it’s completely cooled. Top individual portions with extra raspberry pie filling.
*You could follow their instructions and create swirls but you could also try and create other designs with the raspberry pie filling like this idea for Valentine’s Day:
We’re used to eating no-bake cheesecake so we weren’t sure what to expect with this but it turned out great ! The cheesecake had this wonderful creaminess to it and the crust provided a nice crunchy contrast. It may not be the fastest dessert you could make, but we think this is a fairly easy dessert to serve on Valentine’s Day or any day really that you’ve got a hankering for cheesecake !
This recipe came from Taste of Home.
We weren’t paid in any form to promote Taste of Home.
Take care everybody !