Raspberry Swirl Cheesecake Pie

Prep time: 15 minutes
Cook time: 55 minutes

• 1          package (8 ounces) cream cheese, softened
• 1          can (14 ounces) Eagle Brand Sweetened Condensed Milk (not evaporated milk)
• 1          egg
• 3          tablespoons, plus 1 teaspoon, lemon juice from concentrate, divided
• 1          graham cracker crumb crust (9 inches)
• 1/2       cup raspberry preserves

1. Heat oven to 300° F. In large mixing bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth, add egg and 3 tablespoons lemon juice; mix well.
2. Pour 1/2 the batter into crust. Combine remaining 1 teaspoon lemon juice with preserves in small bowl. Spoon half the preserves over batter.
3. Pour remaining batter on top. Using knife, swirl remaining preserves into decorative pattern on top.
4. Bake 55 minutes. Cool. Refrigerate leftovers.