2 (8 ounce) packages PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
3 (1 ounce) squares BAKER'S Premium White Baking Chocolate, melted
1 (6 ounce) OREO Pie Crust
3 tablespoons raspberry preserves
Instructions
Preheat oven to 350 degrees 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.
Originally Submitted
8/27/2009
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You can add this White Chocolate Raspberry Swirl Cheesecake recipe to your own private DesktopCookbook.
