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Diabetic Raspberry Swirl Cheesecake Recipe

Ingredients

How to make it

  • Crust: Heat oven to 325°. In medium bowl combine cookie crumbs, butter and brown sugar. Press firmly on bottom of a 9" spring form pan, with the sides greased, take cookie crumbs and lightly go over the sides of the pan. Set aside.
  • Filling: In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs until smooth. On low speed, add lemon juice, flour and vanilla, mix well. In a medium bowl, stir 1/3 of the batter with pie filling, mix well. Pour remaining batter into prepared pan; using spoon, drop the raspberry filling mixture into the plain batter. With a butter knife, swirl filling into batter. Bake for 1 hour or until set. Carefully loosen top of cheesecake from edge of pan with the tip of sharp knife. Cool. Chill. Remove sides of pan and serve with garnish of your choice.

Reviews & Comments 2

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    " It was good "
    janeway3555 ate it and said...
    I just found out I have gestational diabetes and can not eat some of the things i love.Thank you for posting this recipe, I loved this cheesecake but would change recipe slightly I like graham cracker crust and added the new brown sugar splenda where you only use 1/8 cup of brown suger splenda mix (which i bought at walmart)great recipe now i can eat a homemade snack.
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  • cubralinda 17 years ago
    This looks really good, Ill have to try this sometime as well. I LOVE RASBERRIES!
    Was this review helpful? Yes Flag

The Cook

rodeogirl73 Tacoma, WA

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