- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 1/3 cup lemon juice, divided
- 2 eggs
- 1 Keebler® Ready Crust® Extra Serving Size Pie Crust
- 2/3 cup seedless red raspberry preserves
- In large mixing bowl beat cream cheese on medium speed of electric mixer until fluffy. Gradually beat in sweetened condensed milk and 1/4 cup of lemon juice. Add eggs, one at a time, beating until just combined after each addition.
- Pour half of cream cheese mixture into crust. In small bowl combine preserves and remaining lemon juice. Spoon half of preserves mixture over cream cheese mixture in crust.
- Top with remaining cream cheese mixture and remaining preserves mixture. Use knife or narrow spatula to swirl preserves into cream cheese mixture.
- Bake at 300 degrees F about 55 minutes or until center is almost set. Cool on wire rack for 1 hour. Refrigerate at least 3 hours.
- Garnish as desired. Store in refrigerator.