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Philadelphia Swirl Cheesecake




Source of Recipe


BBR


Recipe Introduction


Posted by: kathyf1*****Made this for thanksgiving - its a kraft recipe - so so easy as its in a 13 x 9 pan rather than the traditional springform. I tweaked it by using seedless raspberry jam instead of strawberry, and for an additional touch, we swirled melted semi sweet chocolate over each slice when we plated it. AWESOME!!!! Will most definitely be making this one again.



List of Ingredients




1 cup HONEY MAID Graham Cracker Crumbs
3 Tbsp. sugar
3 Tbsp. butter, melted
5 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1/3 cup SMUCKER'S® Seedless Strawberry Jam (I used raspberry)


Recipe



PREHEAT oven to 325°F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
BEAT cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
BAKE 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator