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Desserts

PHILADELPHIA® White Chocolate-Strawberry Swirl Cheesecake

PHILADELPHIA® White Chocolate-Strawberry Swirl Cheesecake recipe
photo by:kraft
Melted white chocolate adds its distinctive deliciousness to this smooth, creamy cheesecake. Top with strawberry preserves, and you've got a winner.
time
prep:
10 min
total:
5 hr 5 min
servings
total:
16 servings
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What You Need

8
 oblong vanilla creme-filled sandwich cookies, finely crushed (about 1 cup)
1/4
cup  (1/2 stick) butter, melted
4
pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2
cup  sugar
3
pkg.  (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted and slightly cooled
1
tsp.  vanilla
4
 eggs
3
Tbsp.  strawberry preserves

Make It

PREHEAT oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.

BEAT cream cheese in large bowl with electric mixer on medium speed until creamy. Add sugar, chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.

BAKE 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size Wise
Enjoy a serving of this indulgent dessert on a special occasion.
Substitute
Prepare as directed, using other flavors of preserves, such as apricot or raspberry.
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