Raspberry Swirl Cheesecake Pie

Makes 8 servings

Emily

Not quite The Cheesecake Factory, but almost as good as the one you had on your wedding day.

ingredients

1 package (8 oz.) cream cheese, softened
1 can (14 oz.) sweetened condensed milk
1/4 cup lemon juice, divided
1 egg
1 Keebler Ready Crust Chocolate Pie Crust or Keebler Ready Crust Graham Pie Crust
1/2 cup seedless red raspberry preserves

1
In small mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 3 Tbsp. of lemon juice. Add egg, beating until just combined.
2
Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.
3
Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
4
Bake at 300 degrees for 50 to 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
5
Garnish as desired. Store in refrigerator.