This super simple Raspberry Cheesecake Swirl Bread Recipe is one of my favorites.
You can basically use any kind of filling you prefer or have on hand. I love making pumpkin cheesecake bread in the fall season as well.
Gather these ingredients to make your Raspberry Cheese Bread.
Then scroll down for full Raspberry Swirl Cheesecake Bread Recipe Measurements and instructions on creating this recipe – including a full recipe card that you can print for free that helps you shop and create easily in your kitchen!
Raspberry Cheese Swirl Bread Ingredients
- Sugar cookie dough (store bought or your favorite recipe)
- Cream cheese
- Sugar
- EggRaspberry jam (or your favorite jam flavor)
How to Make Raspberry Cheesecake Bread
Preheat the oven to 350 degrees. Press the cookie dough down into the bottom of a non-stick loaf pan (ungreased).
If using store bought cookie dough, use about half the roll.
In a medium sized bowl, combine and the sugar and cream cheese, then add in the egg. Mix until well combined, use an electric mixer if you need to.
Pour the cheesecake mixture over the cookie dough.
Place the raspberry jam in a plastic bag and snip the corner off one end of the bag and put 3 rows of jam lengthwise into the loaf pan.
Take a knife and pull through all of the jam lines from top to bottom of the loaf pan (only through the cream cheese mixture).
Bake for 1 hour or until the center of the loaf no longer wiggles.
Cool and then refrigerate for at least 2 hours before slicing and serving.
Raspberry Cheesecake Loaf
Ingredients
- 1 cup sugar cookie dough store bought or your favorite recipe
- 1 8 ounce package cream cheese softened
- 1/4 cup sugar
- 1 egg
- 1/4 cup raspberry jam or your favorite jam flavor
Instructions
- Preheat the oven to 350 degrees. Press the cookie dough down into the bottom of a non-stick loaf pan (ungreased).
- If using store bought cookie dough, use about half the roll.
- In a medium sized bowl, combine and the sugar and cream cheese, then add in the egg. Mix until well combined, use an electric mixer if you need to.
- Pour the cheesecake mixture over the cookie dough.
- Place the raspberry jam in a plastic bag and snip the corner off one end of the bag and put 3 rows of jam lengthwise into the loaf pan.
- Take a knife and pull through all of the jam lines from top to bottom of the loaf pan (only through the cream cheese mixture).
- Bake for 1 hour or until the center of the loaf no longer wiggles.
- Cool and then refrigerate for at least 2 hours before slicing and serving.
Video
Nutrition
Nutritional information is automatically calculated with ingredients and serving size and may not be accurate. Please always double check with your own nutritional apps as well.
