Raspberry Swirled Cheesecake Pie
1 package (8 ounces) cream cheese, softened
1/2 cup sugar
2 eggs, lightly beaten
1 graham cracker crust (9 inches)
1 can (21 ounces) raspberry pie filling, divided
Preheat oven to 350°. In a large bowl, beat cream cheese and sugar until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Drop 1/2 cup pie filling by tablespoonfuls over batter. Cut through batter with a knife to swirl.
Bake 35-45 minutes or until filling is set. Transfer remaining raspberry filling to a covered container; refrigerate until serving.
Cool pie 1 hour on a wire rack. Refrigerate at least 2 hours, covering when completely cooled. Serve with reserved filling. Yield: 8 servings.
Recipe found here: Raspberry Swirled Cheesecake Pie