Philadelphia 3 Step Raspberry Swirl Cheesecake Recipes

PHILADELPHIA 3-STEP RASPBERRY-SWIRL CHEESECAKE

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.

RASPBERRY SWIRL CHEESECAKE

Steps:

• Preheat oven to 350°.
• Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
• Pour mixture into the graham cracker pie crust. Dot the top of the cheesecake with the preserves. Cut through the batter with a butter knife several times, for a swirl or marble effect.
• Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
• Garnish with whipped cream (or Cool Whip) and raspberries (fresh or frozen).

PHILADELPHIA 3-STEP WHITE CHOCOLATE- RASPBERRY CHEESECAKE

Steps:

• Heat oven to 350°F.
• Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate. Pour into crust.
• Microwave preserves in small bowl on HIGH 15 sec. or until melted. Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
• Bake 35 to 40 min. or until center is almost set. Cool. Refrigerate 3 hours.

PHILADELPHIA 3-STEP CHEESECAKE

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.

RASPBERRY-SWIRL CHEESECAKE

Steps:

• Preheat oven to 350 degrees. Wrap exterior of a 9-inch springform pan (including base) in a double layer of foil; set aside.
• Stir together cracker crumbs, melted butter, and 2 tablespoons sugar in a medium bowl. Press crumb mixture firmly onto bottom of pan. Bake until set, about 10 minutes. Let cool in pan on a wire rack. Reduce oven temperature to 325 degrees.
• Process raspberries in a food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl; discard solids. Whisk in 2 tablespoons sugar, and set aside.
• Put cream cheese in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy, about 3 minutes. With mixer on low speed, add remaining 1 1/2 cups sugar in a slow, steady stream. Add salt and vanilla; mix until well combined. Add eggs, one at a time, mixing each until just combined (do not overmix). Pour cream cheese filling over crust.
• Drop raspberry sauce by the teaspoon on top. With a wooden skewer or toothpick, swirl sauce into filling.
• Set cake pan inside a large, shallow roasting pan. Transfer to oven. Carefully ladle boiling water into roasting pan to reach halfway up sides of cake pan. Bake until cake is set but still slightly wobbly in center, 60 to 65 minutes.
• Transfer cake pan to rack; let cake cool completely. Refrigerate, uncovered, 6 hours or overnight. Before unmolding, run a knife around edge of cake.

PHILADELPHIA 3-STEP WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

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.

PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

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.

PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

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.

PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

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.

PHILADELPHIA 3-STEP RASPBERRY-SWIRL CHEESECAKE

Steps:

• 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.

THE PHILLY 3 STEP CHEESECAKE WITH VARIATIONS

Steps:

• Mix cream cheese, sugar, and vanilla until creamy.
• Blend in eggs.
• Pour into crust.
• Bake at 350 for 40 minutes.
• Cool, then refrigerate.
• Topping ideas: Cherry pie filling, Blueberry pie filling, Assorted fresh fruits, cut and lightly sugared, Sour cream--place under broiler till bubbly Hot fudge ice cream topping, Caramel ice cream topping.

PHILADELPHIA® 3-STEP® WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE

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.

PHILADELPHIA 3-STEP CHEESECAKE

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

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.