Creamy Swirled Raspberry Cheesecake Pie

Yield: 6 to 8 servings

Ingredients

• Pastry for 9 inch single-crust pie
• 16 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1/2 teaspoon vanilla extract
• 2 eggs
• 3 tablespoons raspberry jam
• Whipped topping (optional)

Instructions

1. Line unpricked pastry shell with a double thickness of heavy-duty foil.
2. Bake at 450 degrees F for 5 minutes; remove foil.
3. Bake 5 minutes longer.
4. Remove from the oven; reduce heat to 350 degrees F.
5. In a mixing bowl, beat cream cheese, sugar and vanilla extract until smooth. Add eggs, beating on low speed just until combined. Pour into pastry shell. Stir jam; drizzle over the filling. Cut through filling with a knife to swirl the jam.
6. Bake for 25 to 30 minutes or until center is almost set.
7. Cool on a wire rack for 1 hour.
8. Refrigerate overnight.
9. Let stand at room temperature for 30 minutes before slicing. If desired, pipe whipped topping around pie.