White chocolate raspberry cheesecake

2 servings
25 min
15 min
Very Easy


Number of serving: 2
2 pkg Philadelphia Cream Cheese

1/2 cup Sugar

1/2 tsp Vanilla

3 squares Baker's White Chocolate

1 Chocolate Pie Crust

3 Tbsp Raspberry seedless preserves


  • Preheat oven to 350°F.
  • Melt chocolate in microwavable bowl, in microwave for 20 secs.
  • Stir and microwave an additional 15 secs until melted, stirring in between.
  • Beat cream cheese, sugar and vanilla with mixer until well blended. Add eggs; mix just until blended. Stir in chocolate.
  • Pour into crust. Microwave preserves in small bowl on HIGH 15 sec. or until melted.
  • Dot top of cheesecake with small spoonfuls of preserves; swirl gently with knife.
  • Bake 35 to 40 min or until center is almost set. Cool. Refrigerate 3 hours or overnight.
  • Enjoy and store leftovers in refrigerator.


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