Raspberry Swirl Cheesecake

Total Time
10 mins
40 mins

I got this recipe from a cookbook called "Ultimate Cheesecakes" from Philadelphia Cream Cheese (Kraft Foods). I've used fat-free cream cheese, and it was just as good as the cheesecake in which I used the original cream cheese.

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  1. Preheat oven to 350°.
  2. Mix cream cheese, sugar, and vanilla at medium speed with electric mixer until well blended. Add eggs and mix until thoroughly blended.
  3. 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.
  4. Bake in oven at 350° for 40 minutes or until center is almost set. Cool. Refrigerate for 3 hours or overnight.
  5. Garnish with whipped cream (or Cool Whip) and raspberries (fresh or frozen).