These impressive raspberry swirled cheesecakes in chocolate crusts are easy to make, but your friends will think you bought them at a bakery! The red and white of the raspberry swirl make them a beautiful addition to any holiday table.
INGREDIENTS (for 1 servings):
- 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), divided
- 2 (8 ounce) packages cream cheese, softened
- 3 eggs
- 2 (6 ounce) purchased chocolate flavored crumb pie crusts
Preheat oven to 350 degrees F. 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; set aside.
With mixer, beat cream cheese, eggs and remaining EAGLE BRAND® in large bowl. Spoon into crusts. Drizzle with raspberry mixture. With table knife, gently swirl raspberry mixture through cream cheese mixture. Bake 25 minutes or until center is nearly set when shaken. Cool. Cover; chill at least 4 hours. Refrigerate leftovers.