Recipe: Raspberry Swirl Cheesecake (using sweetened condensed milk)

RASPBERRY SWIRL CHEESECAKE

1 1/2 cups fresh or lightly sweetened frozen red raspberries
1 (14 oz) can Eagle Brand Sweetened condensed Milk, divided use
2 packages (8 oz each) cream cheese, softened
3 eggs
2 chocolate crumb or graham cracker crumb pie crusts

Preheat oven to 350 degrees F.

In blender, blend the raspberries until smooth. Press through sieve to remove seeds. Stir in 1/3 cup of the condensed milk into raspberries; set aside.

With mixer, beat cream cheese, eggs and remaining condensed milk. Pour into crusts.

Drizzle raspberry mixture on top of pies and using a knife, gently swirl thru cream cheese mixture.

Bake 25 minutes or until center is set.

Cool, then cover and refrigerate at least 4 hours. Refrigerate leftovers.

Can be frozen. To serve frozen cheesecake, remove one hour before serving.

Makes 2 cheesecakes, about 16 servings each
From: jackiepgh