PHILADELPHIA NEW YORK-STYLE STRAWBERRY SWIRL CHEESECAKE
This delicious creamy cheesecake is baked with a flavorful swirl of strawberry jam, which not only makes it taste fruity, but look sensational, too!
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips PHILADELPHIA Cream Cheese
Time 5h25m
Yield 16
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees F. Line 13x9-inch baking pan with foil, with ends of foil extending over sides of pan. Mix cracker crumbs, 3 Tbsp. sugar and the butter; press firmly onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, the flour and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, mixing on low speed after each addition just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; cut through batter several times with knife for marble effect.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate at least 4 hours or overnight. Lift cheesecake from pan using foil handles. Cut into 16 pieces to serve. Store leftover cheesecake in refrigerator.
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.
Provided by My Food and Family
Categories Dairy
Time 5h5m
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
- 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.
- 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.
Nutrition Facts : Calories 420, Fat 32 g, SaturatedFat 19 g, TransFat 0 g, Cholesterol 125 mg, Sodium 320 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
PHILADELPHIA 3-STEP WHITE CHOCOLATE- RASPBERRY CHEESECAKE
Say yes to PHILADELPHIA 3-STEP White Chocolate-Raspberry Cheesecake. This white chocolate-raspberry cheesecake features swirls of raspberry preserves.
Provided by My Food and Family
Categories Chocolate Recipes
Time 4h20m
Yield Makes 8 servings.
Number Of Ingredients 7
Steps:
- Heat oven to 350°F.
- 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.
Nutrition Facts : Calories 450, Fat 29 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 390 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 7 g
STRAWBERRY CHEESECAKE SWIRL
Whenever one of my three sons or eight grandchildren has a birthday, I make this pretty, creamy cheesecake. The all love it...and I do, too! -Luverene Dove, Appleton, Minnesota
Provided by Taste of Home
Categories Desserts
Time 1h25m
Yield 16 servings.
Number Of Ingredients 10
Steps:
- Combine graham cracker crumbs, sugar and butter. Press onto the bottom of an ungreased 9-in. springform pan. Refrigerate for 30 minutes., In a blender or food processor, combine strawberries and cornstarch; cover and process until smooth. Pour into a saucepan; bring to a boil. Boil and stir for 2 minutes. Set aside 1/3 cup strawberry sauce; cool. Cover and refrigerate remaining sauce for serving., In a bowl, beat cream cheese until light and fluffy. Gradually beat in milk. Add lemon juice; mix well. Add eggs, beat on low just until combined. Pour half of the cream cheese mixture over crust. Drop half of the strawberry mixture by 1/2 teaspoonfuls onto cream cheese layer., Carefully spoon remaining cream cheese mixture over sauce. Drop remaining strawberry sauce by 1/2 teaspoonfuls on top. With a knife, cut through top layer only to swirl strawberry sauce., Bake at 325° for 55-65 minutes or until center is almost set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate overnight., Remove side of pan. Thin chilled strawberry sauce with water if desired; serve with cheesecake. Store in the refrigerator.
Nutrition Facts : Calories 236 calories, Fat 13g fat (7g saturated fat), Cholesterol 74mg cholesterol, Sodium 164mg sodium, Carbohydrate 28g carbohydrate (22g sugars, Fiber 1g fiber), Protein 5g protein.
PHILADELPHIA NEW YORK-STYLE STRAWBERRY-SWIRL CHEESECAKE
Enjoy a creamy strawberry-swirl cheesecake with jam and a crunchy graham cracker crust. Try our PHILADELPHIA New York-Style Strawberry-Swirl Cheesecake.
Provided by My Food and Family
Categories Home
Time 5h35m
Yield 16 servings
Number Of Ingredients 10
Steps:
- Heat oven to 325°F.
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
Nutrition Facts : Calories 410, Fat 30 g, SaturatedFat 18 g, TransFat 1.5 g, Cholesterol 155 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 7 g
PHILADELPHIA CHOCOLATE-VANILLA SWIRL CHEESECAKE
Enjoy a serving of this rich and indulgent cheesecake on special occasions.
Provided by Philadelphia
Categories Trusted Brands: Recipes and Tips Cooking with Philly Canada
Time 5h35m
Yield 24
Number Of Ingredients 8
Steps:
- Heat oven to 325 degrees F. Mix cookie crumbs and margarine; press onto bottom of foil-lined 13x9-inch pan. Bake 10 min.
- Beat cream cheese, sugar and vanilla in large bowl with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing after each just until blended.
- Reserve 1 cup batter. Stir chocolate into remaining batter; pour over crust. Top with spoonfuls of reserved batter.
- Swirl batters with knife. Bake 40 min. or until centre is almost set. Cool. Refrigerate 4 hours.
Nutrition Facts : Calories 280 calories, Carbohydrate 22.3 g, Cholesterol 82.3 mg, Fat 20.6 g, Fiber 0.8 g, Protein 4.9 g, SaturatedFat 10.2 g, Sodium 264.2 mg, Sugar 15.8 g
CHOCOLATE-SWIRLED CHEESECAKE
Provided by Food Network
Categories dessert
Time 1h55m
Yield Yield: 12 servings
Number Of Ingredients 11
Steps:
- Preheat oven to 300 degrees. To make the crust, combine graham crackers, melted butter and sugar in a medium bowl. Mix well with a fork to combine. Press the mixture into the bottom of a 9-inch springform pan that has been coated with non-stick spray. Set aside.
- To make the filling, melt chocolate in a double boiler or medium bowl over simmering water. Set aside to cool slightly.
- In a large mixing bowl, combine cream cheese, sour cream, egg, and vanilla. Mix on low speed until smooth and creamy. Fold in sugar and flour. Pour filling into prepared pan.
- Drizzle melted chocolate over surface of cheesecake. Using a toothpick swirl the chocolate into the filling, just until decorative swirls form (don't over-swirl, or you'll lose the effect).
- Bake 1 hour, or until center is set. Turn off oven, prop open the oven door (not all the way, just slightly), and allow the cake to cool 15 minutes. Transfer pan to a wire rack and cool completely. Cover with plastic wrap and refrigerate until ready to serve.
PHILADELPHIA NEW YORK-STYLE STRAWBERRY-SWIRL CHEESECAKE
Enjoy a creamy strawberry-swirl cheesecake with jam and a crunchy graham cracker crust. Try our PHILADELPHIA New York-Style Strawberry-Swirl Cheesecake.
Provided by Kraft Heinz
Yield 16 servings
Number Of Ingredients 10
Steps:
- Line 13x9-inch pan with Reynolds Wrap® Aluminum Foil, with ends of foil extending over sides. Combine graham crumbs, 3 Tbsp. sugar and butter; press onto bottom of prepared pan. Bake 10 min.
- Beat cream cheese, 1 cup sugar, flour and vanilla with mixer until blended. Add sour cream; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust. Gently drop small spoonfuls of jam over batter; swirl gently with knife.
- Bake 40 min. or until center is almost set. Cool completely. Refrigerate 4 hours. Use foil handles to lift cheesecake from pan before cutting to serve.
WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
Make and share this White Chocolate Raspberry Swirl Cheesecake recipe from Food.com.
Provided by L DJ3309
Categories Cheesecake
Time 55m
Yield 8 serving(s)
Number Of Ingredients 8
Steps:
- CRUST In a medium bowl, using a fork, combine the cookies and butter.
- Pat the mixture evenly into a pie pan and bake for 10 minutes at 400°F.
- FILLING Cream the cream cheese with sugar.
- Add the eggs one a time beating well after each.
- beat in vanilla and white chocolate.
- Pour into crust.
- Drop preserves on top and swirl through with a knife.
- Bake at 350° for 40 minutes; cool.
- Refrigerate a minimum of 3 hours.
PHILADELPHIA CHOCOLATE VANILLA SWIRL CHEESECAKE
from Kraft NOTE: After this is baked, it needs to cool on the counter and then put into the refrigerator for 4 hours before serving.
Provided by LainieBug
Categories Cheesecake
Time 1h5m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325°F.
- Line a 13x9-inch baking pan with foil, with ends of foil extending over sides of pan.
- Mix cookie crumbs and butter; press firmly onto bottom of prepared pan. Bake 10 minutes.
- Beat cream cheese, sugar and vanilla in large bowl with electric mixer on medium speed until well blended. Add sour cream; mix well. Add eggs, one at a time, beating on low speed after each addition just until blended.
- Remove one cup of the batter and set aside.
- Stir melted chocolate into remaining batter in large bowl; pour over crust. Top with spoonfuls of the remaining 1 one cup plain batter; cut through batters with a knife several times for swirling effect.
- Bake 40 minutes or until center is almost set. Cool.
- Refrigerate at least 4 hours or overnight. Use foil handles to life cheesecake from pan before cutting to serve.
- Store any leftover cheesecake in the refrigerator.
Nutrition Facts : Calories 424.4, Fat 31.8, SaturatedFat 18.4, Cholesterol 127.3, Sodium 269.9, Carbohydrate 30.4, Fiber 1, Sugar 23.6, Protein 7.4
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.
Provided by Kraft Heinz
Yield Makes 16 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F. Mix crushed cookies and butter; press firmly onto bottom of 9-inch springform pan. Bake 10 minutes.
- 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.
- 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.
PHILADELPHIA 3-STEP WHITE CHOCOLATE RASPBERRY SWIRL CHEESECAKE
I found this recipe on the Kraft website and it is very easy to make with delicious results. Nice if you want a quick and easy cheesecake without too much fuss.
Provided by Roxanne J.R.
Categories Cheesecake
Time 4h10m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F.
- Beat cream cheese, sugar and vanilla with electric mixer on medium speed until well blended.
- Add eggs; mix just until blended.
- Stir in white chocolate.
- Pour into crust.
- Microwave preserves in small bowl on HIGH 15 seconds or until melted. Dot top of cheesecake with small spoonfuls of preserves.
- Cut through batter with knife several times for marble effect.
- Bake 35 to 40 minutes or until center is almost set.
- Cool. Refrigerate 3 hours or overnight.
- Store leftover cheesecake in refrigerator.
Nutrition Facts : Calories 442.9, Fat 31, SaturatedFat 16.5, Cholesterol 116.7, Sodium 299.9, Carbohydrate 34.5, Fiber 0.8, Sugar 22.6, Protein 7.7
WHITE CHOCOLATE CHEESECAKE WITH RHUBARB SWIRL
The tart taste of spring rhubarb contasts beautifully with the rich white chocolate base!! Serve at room temperature.
Provided by CountryLady
Categories Cheesecake
Time 2h30m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Combine rhubarb, sugar& juice in pot, cover& simmer over medium heat, stirring occasionally, until rhubarb is very soft (about 10 minutes).
- Uncover& sir frequently, mashing with the back of the spoon, until the rhubarb forms a thick paste (about 5 minutes more).
- Lightly butter bottom& sides of a 9 1/2 inch springform pan.
- In a small bowl, stir crumbs with butter until mixed& press onto the bottom of the pan.
- Bake in the center of a preheated 350F oven until set (about 8- 10 minutes).
- Let cool completely- leave the oven on.
- Beat cream cheese with an electric mixer until smooth& creamy.
- Add sugar& corn starch, beating until well combined.
- Add eggs, one at a time, beating after each addition& scraping down the sides as needed until incorporated.
- Beat in vanilla& salt.
- Stir in sour cream& white chocolate just until mixed.
- Wrap the outside of the springform pan on the underside& halfway up the sides with a double layer of heavy duty aluminum foil.
- Pour half the cheese mixture into the pan.
- Drop half the rhubarb puree by spoonfuls over the cream cheese.
- Using the tip of a sharp knife, swirl the rhubarb into the cream cheese.
- Repeat with the remaining cheese mixture& rhubarb puree.
- Set the pan into a larger ovenproof dish.
- Fill the larger dish with enough hot water to come about 1 inch up the sides of the pan- do NOT fill water any higher than the foil.
- Bake in the center of oven for 45 minutes.
- Leaving the door closed, turn the oven off& leave cheesecake in the oven for another hour.
- Remove pan from water& discard foil.
- Run a knife around the outside edge of the cheesecake.
- Cool in the pan on a rack at room temperature for an hour.
- Refrigerate overnight.
- It will keep well for several days or can be frozen.
Nutrition Facts : Calories 535.8, Fat 39.9, SaturatedFat 24.1, Cholesterol 144.9, Sodium 400.9, Carbohydrate 37.1, Fiber 0.7, Sugar 28.6, Protein 9.1
CHOCOLATE-VANILLA SWIRL CHEESECAKE
I found this recipe on the Philedelphia website and I made some adjustment to it. This is a VERY delicious cheesecake and its very easy to make.
Provided by Gabe6309
Categories Cheesecake
Time 19m
Yield 16 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 325 degrees. Line 13x9 baking pan with aluminum foil and allow end to extend over the sides of the pan.
- Mix the cookie crumbs and melted butter and press firmly into the bottom of the prepared pan. You can use a measuring cup or the bottom of a glass to press the crust. Bake the crust for 10 minutes.
- Beat cream cheese, sugar and vanilla in a large bowl with an electric mixer on medium speed until well blended. Add sour cream and mix well. Add eggs one at a time beating on low speed after each addition just until blended.
- Remove 1 Cup of the batter and set it aside. Stir melted chocolate into remaining batter in large bowl. Pour mixture over the crust.
- Top with spoonfuls of the remaining 1 Cup of plain batter.
- Cut through the batters with a knife several times to create the swirl effect. Bake 40 minutes, or until center is almost set. Cool completely and refrigerate for at least 4 hours or overnight. Use the foil handles to lift the cheesecake out of the pan before cutting to serve. Keep leftovers in refrigerator.
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