Recipe by EAGLE BRAND®
"These impressive raspberry swirled cheesecakes in chocolate crusts are easy to make, but your friends will think you bought them at a bakery! The red and white of the raspberry swirl make them a beautiful addition to any holiday table."
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1 1/2 cups
fresh or thawed lightly sweetened loose-pack frozen red raspberries
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk (NOT evaporated milk), divided
2 (8 ounce) packages
cream cheese, softened
2 (6 ounce)
purchased chocolate flavored crumb pie crusts
I found this recipe for my Mother's Birthday. She loves raspberries. When I make this, the family and friends are fighting over a seat at the table to have a slice. I reccomend it to anyone. It's delicious.
Very easy and good cheesecake! Looks pretty too. Made this for a crowd of 10 and many went back for more.
I did make a few changes: I made an oreo crust in a 9-inch springform, then put all of the cheesecake mixture into the pan (so only one cake, not two). I also added about 1 Tbsp sugar and about 2 tsp vanilla to the cream cheese mixture. Baked for about 40 min. I used the "water bath" method found on this site; it was easy and worked like a charm! No cracks at all! I'll make this again for sure.
* Percent Daily Values are based on a 2,000 calorie diet.
Raspberry Swirl Cheesecake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 180
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