White Chocolate Raspberry Swirl Cheesecake

Total Time
55mins
Prep
15 mins
Cook
40 mins

Chocolately goodness of an oreo cookie creamy cheese cake with a touch of raspberry

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Ingredients

Nutrition
  • CRUST

  • 2 12 cups finely ground Oreo cookie crumbs (about 25)
  • 6 tablespoons butter, melted
  • FILLING

  • 2 (8 ounce) packages cream cheese
  • 12 cup sugar
  • 2 eggs
  • 12 teaspoon vanilla
  • 3 ounces white chocolate, melted
  • 3 tablespoons raspberry preserves

Directions

  1. CRUST In a medium bowl, using a fork, combine the cookies and butter.
  2. Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
  3. FILLING Cream the cream cheese with sugar.
  4. Add the eggs one a time beating well after each.
  5. beat in vanilla and white chocolate.
  6. Pour into crust.
  7. Drop preserves on top and swirl through with a knife.
  8. Bake at 350° for 40 minutes; cool.
  9. Refrigerate a minimum of 3 hours.
Most Helpful

5 5

This is an awesome easy recipe. It tastes a lot like the olive garden and cheesecake factory cheesecakes. I didn't make the crust, since I was lazy, and I regret that mistake. I'm making the crust this time around. The hardest part for me was to get the seeds out of the preserves since I wanted a smooth cheescake. This time around I'm using a raspberry sauce that's a lot smoother.

5 5

I needed something really fancy to take to a luncheon. This was perfect. I used a springform pan so the cheesecake would have a more classic look. I baked the cheesecake in a waterbath because I have had past problems with the top of cheesecakes cracking. Mine turned out beautifully. It had a smooth texture, creamy, rich flavor, lovely swirl and the oreo crust was excellent. It was a big hit at the luncheon, too. Thanks for sharing your recipe.

4 5

I really enjoyed this recipe, it was easy and the texture of the cheesecake was perfect. The white chocolate flavor got lost under the raspberry and oreo flavors though. Next time I might sub more chocolate and use a subtler graham crust. Thanks!