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Raspberry Swirl Cheesecake Recipe


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     Raspberry Swirl Cheesecake

Category   Desserts - Breads
Sub Category   None
Servings   6-8
Preptime   overnight

1 single crust pastry (thawed)
2 (8oz) packages cream cheese, softened
1/2 c sugar
1/2 t vanilla extract
2 eggs
3 T raspberry jam - in ziploc baggie
whipped topping

ine unpricked pastry shell with doble layer of foil Bake at 450 for 5 mins. Remove foil. Bake 5 more mins (watch carefully to prevent overbrowning). Remove from oven. Reduce heat to 350.
Beat cream cheese, sugar and vanilla until smooth. Add eggs, beat on low just until combined. Pour into pastry shell. Stir jam. Drizzle over filling. Cut through filling with a knife to swirl the jam.
Bake for 25-30 mins or until center is almost set. Cool on wire rack for 1 hr. Refrigerate overnight. Let stand at room temp for only 30 mins before slicing. Pipe whipped topping around the edge or serve with Cool Whip on top of slices.

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