Raspberry Swirl Cheesecake Pie

• 1 prepared regular graham cracker pie crust or 1 chocolate graham wafer pie crust
• 1 (8 ounce) package cream cheese, softened
• 1 (14 ounce) can sweetened condensed milk (NOT EVAPORATED)
• 1 egg
• 3 tablespoons lemon juice, plus
• 1 teaspoon lemon juice, divided
• 1/2 cup raspberry preserves (Strawberry preserves can always be substituted)

1. Beat cream cheese until fluffy (its easier to beat if you bring it to room temperature first).
2. Gradually beat in sweetened condensed milk, until smooth, add egg and 3 tablespoons lemon juice, mix well.
3. Pour half the batter into the crust.
4. Combine remaining 1 teaspoon lemon juice with preserves in a bowl.
5. Spoon half the preserves over batter.
6. Pour remaining batter on top.
7. Using a knife, swirl remaining preserves into a decorative pattern.
8. Bake at 300u0b0F for 55 minutes.
9. Cool.
10. Refrigerate leftovers.

graham cracker pie crust, cream cheese, condensed milk, egg, lemon juice, lemon juice, raspberry preserves

Taken from www.food.com/recipe/raspberry-swirl-cheesecake-pie-106850 (may not work)