PHILADELPHIA® 3-STEP® Raspberry Swirl Cheesecake

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PHILADELPHIA® 3-STEP® Raspberry Swirl Cheesecake recipe

photo by:kraft

I made 1 1/2 Recipe. I topprd with Fresh raspberrys and whip cream

posted by

Frankaff

on 12/7/2011

time

prep:

10 min

total:

3 hr 50 min

servings

total:

8 servings

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What You Need

pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2

cup sugar

1/2

tsp. vanilla

eggs

HONEY MAID Graham Pie Crust (6 oz.)

Tbsp. red raspberry preserves

cup thawed COOL WHIP Whipped Topping

cup fresh raspberries

Make It

PREHEAT oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.

POUR into crust. Dot top of batter with preserves. Cut through batter with knife several times for marble effect.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Serve topped with the whipped topping and raspberries. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size-Wise

Rich desserts like this cheesecake can add enjoyment to a special occasion, but choose an appropriate portion.

Peaches & Cream Cheesecake

Prepare as directed, substituting peach preserves for the red raspberry preserves.

Cheesecake Bars

Omit crust. Line 8- or 9-inch square baking pan with foil. Mix 1-1/2 cups HONEY MAID Graham Crumbs and 1/4 cup (1/2 stick) melted butter or margarine; press firmly onto bottom of prepared pan. Prepare cheesecake batter as directed; pour over crust. Bake, chill and add topping as directed.

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