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5 from 1 vote

Raspberry Cheesecake Loaf


  • 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


  • 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.