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PHILADELPHIA 3-STEP White Chocolate- Raspberry Cheesecake

Prep Time
10
min.
Total Time
4
hr.
20
min.
Servings

8 servings

Say yes to PHILADELPHIA 3-STEP White Chocolate-Raspberry Cheesecake. This white chocolate-raspberry cheesecake features swirls of raspberry preserves.

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What You Need

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Make It

Tap or click steps to mark as complete

  • 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.

Substitute

Prepare using PHILADELPHIA 1/3 Less Fat than Cream Cheese.

Size Wise

Serve this rich and indulgent dessert on a holiday or special occasion.

Servings

  • 8 servings

Nutritional Information

Serving Size 8 servings
AMOUNT PER SERVING
Calories 450
Total fat 29g
Saturated fat 16g
Cholesterol 115mg
Sodium 390mg
Carbohydrate 40g
Dietary fiber 1g
Sugars 30g
Protein 7g
% Daily Value
Vitamin A 15 %DV
Vitamin C 0 %DV
Calcium 6 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 5 out of 5 by from I've made this recipe dozens of times (since the early 90's) and it always turns out great and goes... I've made this recipe dozens of times (since the early 90's) and it always turns out great and goes fast. I think it is better with a plain graham cracker crust. I also usually leave out the white chocolate - drizzle a little chocolate sauce over it when you serve it - YUM! A bit of advice: I find that if you preheat the oven with a pan of HOT water on the bottom rack (leave it there while baking) and do NOT open the oven door while baking that the cheesecake is less prone to cracking. They like a hot, moist environment to turn out their best (especially if you make the plain version). So, so easy!
Date published: 2004-12-18
Rated 5 out of 5 by from I love this recipe because it's so versatile. I love this recipe because it's so versatile. I like to use blackberry or blueberry preserves and a shortbread or graham cracker crust. I only had one bad experience with it which was operator error. We moved into a new house and the oven was propane. I had never cooked with propane before and it turned out really dry. It should be thick, but creamy and very rich. Remember, don't open the oven until it's close to being done or it will shrink too quickly and crack. I always get lots of compliments for this dessert and I am not a great cook!
Date published: 2006-11-30
Rated 5 out of 5 by from Fabulous! Fabulous! I made this one with strawberry preserves instead of raspberry as well as the chocolate cheesecake for Easter dinner. What can I say - the are GONE! My husband loves cheesecake and we have been married for 18 eighteen years and I have always been afraid to make cheesecake (scary) - but these 3-step recipes makes it so easy. Since they are gone, I think I will make a chocolate chip cheesecake today!
Date published: 2012-04-09
Rated 5 out of 5 by from This is the first cheesecake I have made in a long time. This is the first cheesecake I have made in a long time. I was leary to bring to a friends birthday without tasting first, but I did. Everyone really enjoyed this cheesecake - It has a rich white chocolate taste and the raspberries tame the richness just enough to enjoy. *Would highly recommend - was easy and turned out well. (I placed a pan of water in the bottom of the oven while this cooked to help keep the cheesecake from cracking.)
Date published: 2007-07-01
Rated 5 out of 5 by from it was wonderful! it was wonderful! my boyfriend and i made ours with 1/3 fat cream cheese, and used a 9.5 inch spring form pan rather than a store bought crust. we didnt use anything for the crust, we simply chopped and ground the oreo cookies, mashed them to the bottom of the dish,and baked it for 10 min on 350 degrees. the crust needed nothing added to it because it already has butter and sugar in the creams
Date published: 2011-12-21
Rated 5 out of 5 by from I have been using this recipe for years and I still adore it! I have been using this recipe for years and I still adore it! I make it exactly as written, but I crumble and press the Oreo crust into a 9x13 pan with foil and then cut into squares when serving at parties. I also melt extra white chocolate at the end and stripe the top. It adds a nice little crunch and looks awesome. Makes it really look more like cheesecake bars!
Date published: 2011-07-30
Rated 5 out of 5 by from I have made this recipe more times than I can count. I have made this recipe more times than I can count. It always gets rave reviews and I simply say that it is not me, it's Kraft - I simply follow directions! Oh, the past few times I have used 1 Original Philadelphia Brand cream cheese and 1 - 1/3 Less Fat "Neufchâtel". Still great reviews, just a tad less fat and a few less calories.
Date published: 2007-10-26
Rated 5 out of 5 by from I've made this with the chocolate crust and with a plain ol' graham cracker crust, and I can... I've made this with the chocolate crust and with a plain ol' graham cracker crust, and I can honestly say that you taste the white chocolate more with the graham cracker crust. I followed another reviewer's suggestion and tried this with blackberry preserves and it was OUTSTANDING and I have made it that way ever since.
Date published: 2007-10-28
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