Philadelphia 3-Step White Chocolate Raspberry Swirl Cheesecake
By cecelia26_
Rate this recipe
4.4/5
(31 Votes)
Ingredients
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 3 oz. BAKER'S White Chocolate, melted
- 1 OREO Pie Crust (6 oz.)
- 3 Tbsp. raspberry preserves
Details
Servings 8
Adapted from kraftrecipes.com
Preparation
Step 1
HEAT oven to 350°F.
BEAT cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
MICROWAVE preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
BAKE 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Kraft Kitchens Tips
Substitute
Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.
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