Raspberry Swirl Cheesecake Pie

Indulge in the perfect blend of fruity elegance and creamy decadence with this Raspberry Swirl Cheesecake Pie. Featuring a buttery graham cracker crust as its base, this show-stopping dessert layers a velvety cream cheese filling with vibrant swirls of homemade raspberry sauce for a striking visual and flavor contrast. Every bite is a harmonious balance of sweet and tangy, with a hint of vanilla and a smooth, sophisticated finish thanks to the addition of sour cream. Whether you're hosting a dinner party or treating yourself, this pie is as easy to make as it is impressive, with just 30 minutes of prep time. Serve it chilled for a refreshing, crowd-pleasing dessert that’s perfect for any occasion.

Nutriscore Rating: 42/100

Prep Time:30 mins

Cook Time:55 mins

Total Time:85 mins

Servings: 8

Ingredients

• 1.5 cups Graham cracker crumbs
• 3 tablespoons Granulated sugar
• 6 tablespoons Unsalted butter (melted)
• 1 cup Fresh raspberries
• 2 tablespoons Granulated sugar (for raspberry sauce)
• 16 ounces Cream cheese (softened)
• 0.75 cup Granulated sugar (for filling)
• 1 teaspoon Vanilla extract
• 2 whole Eggs
• 0.5 cup Sour cream

Directions

Step 1

Preheat your oven to 325°F (160°C).

Step 2

In a medium bowl, mix the graham cracker crumbs, 3 tablespoons of granulated sugar, and melted butter until evenly combined.

Step 3

Press the mixture firmly into the bottom and up the sides of a 9-inch pie pan to form the crust. Bake for 10 minutes, then set aside to cool.

Step 4

In a small saucepan over medium heat, stir together the raspberries and 2 tablespoons of granulated sugar. Cook until the raspberries break down, about 5-7 minutes.

Step 5

Strain the raspberry mixture through a fine mesh sieve to remove seeds, leaving a smooth sauce. Set aside to cool.

Step 6

In a large bowl, beat the cream cheese and 3/4 cup granulated sugar with a hand mixer until smooth and creamy.

Step 7

Add the vanilla extract and mix well. Then beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next.

Step 8

Fold in the sour cream until fully combined.

Step 9

Pour the cheesecake filling into the prepared crust and smooth the top with a spatula.

Step 10

Spoon small dollops of the raspberry sauce over the filling, then use a toothpick or skewer to swirl the sauce gently into decorative patterns.

Step 11

Bake the cheesecake pie for 45 minutes, or until the outer edges are set but the center still has a slight jiggle.

Step 12

Turn off the oven and leave the pie to cool in the oven with the door slightly ajar for 1 hour. This helps prevent cracking.

Step 13

Transfer the pie to a wire rack to cool completely, then refrigerate for at least 4 hours or overnight before slicing and serving.

Nutrition Facts

Serving size	1273.7 grams (1273.7g)

Amount per serving	% Daily Value*
Calories	4261

Total Fat 279.20g	358%
Saturated Fat 162.20g	811%
Polyunsaturated Fat NaNg
Cholesterol 1118mg	373%
Sodium 2781mg	121%
Total Carbohydrate 401.80g	146%
Dietary Fiber 12.50g	45%
Total Sugars 287.00g
Protein 59.50g	119%

Vitamin D 82IU	410%
Calcium 804mg	62%
Iron 11mg	60%
Potassium 1078mg	23%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 57.7%

Protein: 5.5%

Carbs: 36.9%