Raspberry Swirl Cheesecake
1 package 8 oz. cream cheese (softened -- microwave for 15 seconds)
1 can sweetened condensed milk
1/4 cup lemon juice, divided (3 T. and 1 T.)
1 graham cracker pie crust
1/2 cup seedless red raspberry preserves
In a small mixing bowl beat cream cheese on medium until fluffy. Beat in sweetened condensed milk and 3 T. lemon juice. Add egg and beat until combined.
Pour half of the cream cheese mixture into the crust. In a small bowl combine preserves and remaining lemon juice. Spoon half over cream cheese mixture.
Top with remaining cream cheese mixture and the remaining preserves mixture. Use a knife or spatula to swirl preserves into the mixture.
Bake at 300 degrees for 50-55 minutes or until center is almost set. Cool on a wire rack for 1 hour. Refrigerate at least 3 hours.
*I thought this would be really yummy in a chocolate graham cracker crust and the with fudge ice cream topping drizzled over the top! Can't wait to try it again!!