PHILADELPHIA 3-STEP RASPBERRY-SWIRL CHEESECAKE
Enjoy the delicate fruity swirls in this PHILADELPHIA 3-STEP Raspberry-Swirl Cheesecake. Take only 10 minutes to put together a raspberry-swirl cheesecake.
Provided by My Food and Family
Categories Fruit Recipes
Time 4h50m
Yield 8 servings
Number Of Ingredients 8
Steps:
- Heat oven to 350°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
- Pour into crust. Dot top of batter with preserves; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate several hours. Serve topped with COOL WHIP and raspberries.
Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PHILADELPHIA® 3-STEP® WHITE CHOCOLATE CHEESECAKE
Candy-coated almonds give this easy-to-make white chocolate-cheesecake a distinctly festive appeal.
Provided by My Food and Family
Categories Recipes
Time 3h45m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Preheat oven to 350°F. Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add eggs; mix just until blended. Stir in half of the white chocolate.
- Pour into crust. Sprinkle with remaining white chocolate.
- Bake 35 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Top with almonds just before serving. Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 17 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
PHILADELPHIA TRIPLE-CHOCOLATE CHEESECAKE
Triple your pleasure with PHILADELPHIA Triple Chocolate Cheesecake. Good things come in threes. Especially with PHILADELPHIA Triple Chocolate Cheesecake.
Provided by My Food and Family
Categories Dairy
Time 5h45m
Yield 16 servings
Number Of Ingredients 9
Steps:
- Heat oven to 325ºF.
- Mix cookie crumbs and butter; press onto bottom of 9-inch springform pan. Melt 5 oz. white chocolate as directed on package; cool slightly.
- Beat 3 pkg. cream cheese, 3/4 cup sugar and vanilla with mixer until blended. Add melted white chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
- Bake 50 to 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool completely. Meanwhile, melt 2 oz. semi-sweet chocolate; cool.
- Beat remaining cream cheese and sugar in large bowl until blended. Add melted semi-sweet chocolate; mix well. Whisk in COOL WHIP; spread over cheesecake. Refrigerate 4 hours. Meanwhile, make chocolate curls from remaining white and semi-sweet chocolates.
- Garnish cheesecake with chocolate curls before serving.
Nutrition Facts : Calories 470, Fat 32 g, SaturatedFat 19 g, TransFat 1 g, Cholesterol 115 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g
PHILADELPHIA 3-STEP CHEESECAKE
Enjoy a PHILADELPHIA 3-Step Cheesecake recipe, the creamy classic you can make anytime you're asked to bring dessert. This 3-step cheesecake recipe features only a few steps and all the delicious cheesecake flavor you love.
Provided by My Food and Family
Categories Breakfast & Brunch
Time 4h20m
Yield 8 servings
Number Of Ingredients 5
Steps:
- Heat oven to 325°F.
- Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; beat just until blended.
- Pour into crust.
- Bake 40 min. or until center is almost set. Cool. Refrigerate 3 hours.
Nutrition Facts : Calories 370, Fat 26 g, SaturatedFat 13 g, TransFat 1 g, Cholesterol 110 mg, Sodium 360 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 6 g
PHILADELPHIA 3-STEP WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
I found this recipe on the Kraft website and it is very easy to make with delicious results. Nice if you want a quick and easy cheesecake without too much fuss.
Provided by Roxanne J.R.
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 442.9, Fat 31, SaturatedFat 16.5, Cholesterol 116.7, Sodium 299.9, Carbohydrate 34.5, Fiber 0.8, Sugar 22.6, Protein 7.7
PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion.
Provided by Allrecipes Member
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 41.5 g, Cholesterol 113.5 mg, Fat 26.2 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 12.8 g, Sodium 383.7 mg, Sugar 30 g
PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion.
Provided by Allrecipes Member
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 41.5 g, Cholesterol 113.5 mg, Fat 26.2 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 12.8 g, Sodium 383.7 mg, Sugar 30 g
PHILADELPHIA 3-STEP CHEESECAKE
Make and share this Philadelphia 3-Step Cheesecake recipe from Food.com.
Provided by makeupgenie2004
Categories Cheesecake
Time 50m
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Mix 2 pkg of cream cheese , softened, sugar, vanilla with electric mixer on medium speed until well blended. Add eggs mix until well blended. Pour into graham cracker crust. Bake @ 350 for 40 minutes or until center is almost set . cool . refrigerate 3 hours or overnight.
PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion.
Provided by Allrecipes Member
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 41.5 g, Cholesterol 113.5 mg, Fat 26.2 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 12.8 g, Sodium 383.7 mg, Sugar 30 g
PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Serve this rich and indulgent white chocolate and raspberry cheesecake on a holiday or special occasion.
Provided by Allrecipes Member
Time 3h50m
Yield 8
Number Of Ingredients 7
Steps:
- 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.
Nutrition Facts : Calories 407.1 calories, Carbohydrate 41.5 g, Cholesterol 113.5 mg, Fat 26.2 g, Fiber 0.8 g, Protein 6.7 g, SaturatedFat 12.8 g, Sodium 383.7 mg, Sugar 30 g
WHITE CHOCOLATE RASPBERRY CHEESECAKE
As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania
Provided by Taste of Home
Categories Desserts
Time 1h45m
Yield 12 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.
Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.
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