PHILADELPHIA® White Chocolate-Strawberry Swirl Cheesecake

PHILADELPHIA® White Chocolate-Strawberry Swirl Cheesecake

Melted white chocolate adds its distinctive deliciousness to this smooth, creamy cheesecake. Top with strawberry preserves, and you've got a winner.

Makes

16

10 MINS

PREP

5 HRS 5 MINS

You'll need:

Philadelphia Original Brick Cream Cheese
Philadelphia Original Brick Cream Cheese
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Ingredients

  • 8 oblong vanilla creme-filled sandwich cookies, finely crushed (about 1 cup)

  • 1/4 cup (1/2 stick) butter, melted

  • 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened

  • 1/2 cup sugar

  • 3 pkg. (4 oz. each) BAKER'S White Chocolate, broken into pieces, melted and slightly cooled

  • 1 tsp. vanilla

  • 4 eggs

  • 3 Tbsp. strawberry preserves

VIEW NUTRITIONAL INFORMATION
% Daily Value*
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
Potassium
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
Serving size 1 oz (28g/ 1/8 package).
Makes 16 servings..
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
VIEW HOT TIPS
Tip 1
Size Wise
Enjoy a serving of this indulgent dessert on a special occasion.
Tip 2
Substitute
Prepare as directed, using other flavors of preserves, such as apricot or raspberry.

Directions

  1. Preheat oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
  2. Beat cream cheese in large bowl with electric mixer on medium speed until creamy. Add sugar, chocolate and vanilla; mix well. Add eggs, 1 at a time, mixing on low speed after each addition just until blended. Pour over crust. Drop small spoonfuls of preserves over batter; swirl with knife several times for marble effect.
  3. Bake 50 to 55 minutes or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim of pan. Refrigerate 4 hours or overnight. Store leftover cheesecake in refrigerator.
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