Raspberry Swirl Cheesecake Pie

Slice of Savanna

Who: Junior Woman’s Club of Savanna
Cost: $10 including shipping (or $17 for both books)
Details: soft-backed, comb-bound
Pages of recipes: 133
Send checks to: Jane Shaw,
1911 Ontario Ave., Savanna, IL 61074
or call 815-273-3607


Raspberry Swirl Cheesecake Pie

Course Dessert


  • 1 9-inch pastry for single piecrust
  • 2 (8-oz.) pkgs. cream cheese softened
  • 1/2 C. sugar
  • 1/2 tsp. vanilla
  • 3 T. raspberry jam
  • Whipped topping (opt.)


  • Line unpricked pastry shell with a double thickness of heavy-duty foil.
  • Bake at 450 degrees for 5 minutes; remove foil. Bake 5 minutes longer. Remove from oven; reduce heat to 350 degrees.
  • In a mixing bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell.
  • Stir jam; drizzle over filling. Cut through filling with a knife to swirl the jam.
  • Bake for 25 to 30 minutes, or until center is almost set. Cool. Refrigerate overnight.
  • Let stand at room temperature for 30 minutes before slicing. If desired, pipe whipped topping around pie edge.