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Easy Raspberry Swirl Cheesecake

Prep time

10 min

Total time

3 hr 50 min

Servings

Makes 8 servings.

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    Ingredients
    • 2 pkg. (8 oz. each) brick cream cheese, softened
    • 1/2 cup sugar
    • 1/2 tsp. vanilla
    • 2 eggs
    • 1 HONEY MAID Graham Pie Crust (6 oz.)
    • 3 Tbsp. red raspberry preserves
    • 1 cup  thawed COOL WHIP Whipped Topping
    • 1 cup  fresh raspberries
Preparation
  • Preheat oven to 350°F. Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
  • Pour into crust. Dot top of batter with preserves. Cut through batter with knife several times for marble effect.
  • Bake 40 minutes or until center is almost set. Cool. Refrigerate several hours or overnight. Serve topped with the whipped topping and raspberries. Store leftover cheesecake in refrigerator.

Recipe Tips

Size-WiseRich desserts like this cheesecake can add enjoyment to a special occasion, but choose an appropriate portion.

Peaches & Cream CheesecakePrepare as directed, substituting peach preserves for the red raspberry preserves.

Cheesecake BarsOmit crust. Line 8- or 9-inch square baking pan with foil. Mix 1-1/2 cups HONEY MAID Graham Crumbs and 1/4 cup (1/2 stick) melted butter or margarine; press firmly onto bottom of prepared pan. Prepare cheesecake batter as directed; pour over crust. Bake, chill and add topping as directed.

51356

Nutrition Information

Nutrition per serving

  • Calories

    430

  • Total fat

    28g

  • Saturated fat

    16g

  • Cholesterol

    115mg

  • Sodium

    340mg

  • Carbohydrate

    37g

  • Dietary fiber

    1g

  • Total sugars

    25g

  • Protein

    6g

  • Vitamin A

    15%DV

  • Vitamin C

    8%DV

  • Calcium

    6%DV

  • Iron

    4%DV

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