White Chocolate Raspberry Cheesecake
This recipe comes from Kraft Foods. This is my all time favorite dessert! It’s simple to make, the hardest part is waiting for it to set in the fridge!
Serves: 8
INGREDIENTS
- 2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1/2 cup sugar
- 1/2 tsp. vanilla
- 2 eggs
- 3 ounces White Baking Chocolate, melted
- 1 OREO Pie Crust (6 oz.)
- 3 Tbsp. raspberry preserves (or jam, it’s seedless)
DIRECTIONS
- 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. Stir in white chocolate. Pour into crust.
- Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through batter with knife several times for marble effect.
- Bake 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.
Rating: 
5 out of 5 penguins enjoyed this recipe!
