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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Sara793

posted:1/19/2005

This was excellent! The whole family enjoyed it.

kmc_78

posted:12/11/2004

It's a wonderful cheesecake. I can't wait to try it with different preserves. Very refreshing.

a cook

posted:12/20/2003

Seedless raspeberry preserves would be better, the seed were crunchy from being baked.

misachi21

posted:9/26/2003

Very easy to make, yet looks elegant and appetizing. I added a couple tablespoons of lemon juice into the cheese mixture. Very rich, but great with a cup of coffee!!

a cook

posted:9/11/2003

Instead of using raspberries I used fresh strawberries. I sliced them and let them sit over night in a strawberry glaze. When I made it I cooked the strawberries in the cheescake. It was the best I have ever had.

a cook

posted:4/18/2003

I made this with a chocolate crust and drizzled a little chocolate syrup on top of the raspberry garnish. Delicious twist!

a cook

posted:1/12/2003

a cook

posted:10/11/2002

lheber4

posted:10/11/2002

I like both cheesecake and raspberries so this recipe is very intriguing

a cook

posted:4/20/2002