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PHILADELPHIA® 3-STEP® Raspberry Swirl Cheesecake

Prep Time:

10 min

Total Time:

3 hr 50 min

Makes:

8 servings

What You Need

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

1/2 cup sugar

1/2 tsp. vanilla

2 eggs

1 HONEY MAID Graham Pie Crust (6 oz.)

3 Tbsp. red raspberry preserves

1 cup thawed COOL WHIP Whipped Topping

1 cup fresh raspberries

Make It

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.

POUR into crust. Dot top of batter with preserves. Cut through batter with knife several times for marble effect.

BAKE 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Serve topped with the whipped topping and raspberries. Store leftover cheesecake in refrigerator.

Kraft Kitchens Tips

Size It Up

Rich desserts like this cheesecake can add enjoyment to a special occasion, but choose an appropriate portion.

Peaches & Cream Cheesecake

Prepare as directed, substituting peach preserves for the red raspberry preserves.

Cheesecake Bars

Omit crust. Line 8- or 9-inch square baking pan with foil. Mix 1-1/2 cups HONEY MAID Graham Crumbs and 1/4 cup (1/2 stick) melted butter or margarine; press firmly onto bottom of prepared pan. Prepare cheesecake batter as directed; pour over crust. Bake, chill and add topping as directed.

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