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Philadelphia® 3-STEP® White Chocolate Ra




Source of Recipe


fbnr.com


List of Ingredients




2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
3 squares (1 ounce each) BAKER'S® Premium White Baking Chocolate, melted
1 OREO® Pie Crust (6 ounces)
3 tablespoons red raspberry preserves


Recipe



MIX cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix until blended. Stir in white chocolate.

POUR into crust. Microwave preserves in microwavable bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves. Cut through top of batter with knife several times to marbleize.

BAKE at 350°F for 35 to 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Store leftover cheesecake in refrigerator.


Great Substitute To lower the fat, prepare as directed, substituting PHILADELPHIA® Neufchatel Cheese, 1/3 Less Fat than Cream Cheese for cream cheese.