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Raspberry Swirl Cheesecake

List of Ingredients




Got this recipe from Linda at the KT recipe exchange

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)
2 (8-ounce) packages cream cheese, softened
3 eggs
2 (6-ounce) ready-made chocolate flavored crumb pie crusts Chocolate and
white chocolate leaves and/or raspberries, optional

Preheat oven to 350°. In blender container, blend 1 1/2 cups raspberries
until smooth; press through sieve to remove seeds. Stir 1/3 cup of the Eagle
Brand into sieved raspberries. With mixer, beat cream cheese, eggs and
remaining Eagle Brand in large bowl. Spoon into crusts. Drizzle with
raspberry mixture. With table knife or metal spatula, gently swirl raspberry
mixture through cream cheese mixture. Bake 25 minutes or until center is
nearly set when shaken. Cool. Cover and chill at least 4 hours. Garnish with
chocolate leaves and/or raspberries if desired. Refrigerate leftovers.

Recipe