Raspberry Swirl Cheesecake

"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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photo by lilsweetie photo by lilsweetie
photo by lilsweetie
Ready In:
50mins
Ingredients:
6
Yields:
1 pie
Serves:
8
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ingredients

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directions

  • 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).

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Reviews

  1. This is one very easy to make & delicious cheese cake, & several neighbors can attest to how great it tastes! Followed your recipe right on down, but when it came to my own slice, I did top it with a small amount of homemade chocolate sauce! What can I say, but that I'm a real chocoholic! Thanks for posting the recipe! [Made & reviewed for one of my adopted chefs in this Spring's Pick A Chef event]
     
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