3-STEP  Raspberry Swirl Cheesecake
Posted by: Jerseygirl Tue, 11 May 2004, at 11:03 a.m.
 

Makes 8 servings

2 packages (8 ounces each) PHILADELPHIA® Cream Cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla
2 eggs
1 HONEY MAID® Graham Pie Crust (6 ounces)
3 tablespoons red raspberry preserves

Prep 10 minutes plus refrigerating
Bake 40 minutes

1. BEAT cream cheese, sugar and vanilla with electric mixer on medium speed until well blended. Add eggs; mix just until blended.
2. POUR into crust. Drop teaspoonfuls of preserves over cheesecake batter. Cut through batter with knife several times for marble effect.
3. BAKE at 350°F for 40 minutes or until center is almost set. Cool. Refrigerate 3 hours or overnight. Garnish with thawed COOL WHIP Whipped Topping and raspberries.

Peaches and Cream Cheesecake:

Prepare as directed, substituting 1/4 cup peach preserves for 3 tablespoons red raspberry preserves