This winning cheesecake recipe is a “big hit” whenever you serve it since it’s not as heavy and rich as traditional cheesecakes. The swirls of raspberry pie filling add great flavour and visual appeal.
Lightly grease the bottom of a 9-inch (23 cm) springform pan.
Stir together graham wafer crumbs and butter in a medium bowl. Press crumbs firmly into the bottom of the prepared pan. Place pan in fridge or freezer while preparing filling.
Beat cream cheese until softened. Gradually beat in sweetened condensed milk until smooth, scraping sides and bottom of bowl occasionally. Beat in eggs, one at a time, then beat in lemon juice.
Carefully pour about half of the cream cheese mixture over the prepared crust. Spoon about ¼ of the can of pie filling (approximately ½ cup/125 mL) in small dollops over top. Pour remaining cream cheese mixture over pie filling. Spoon another ¼ of the pie filling in small dollops over top. Use a knife to swirl through the cream cheese mixture and pie filling to create a marbled effect. Refrigerate remaining pie filling to use to make sauce.
Bake in a preheated 325°F (160°C) oven until the centre of the cheesecake jiggles just slightly, about 45 minutes.
Let cool on a wire rack for 2 hours, then cover and refrigerate. Chill for at least 4 to 5 hours before serving.
When ready to serve, thin remaining pie filling with water or juice, adding a little at a time, until you have the desired consistency for a sauce. Cut cheesecake into slices and spoon sauce over top. If desired, garnish slices with raspberries.
Tip: Chambord (black raspberry liqueur) can be substituted for some of the water or juice used to make the raspberry topping or sauce.
Tip: One lemon yields about ¼ cup (50mL) juice.
Tip: Try other pie fillings such as cherry or blueberry.