Best Impossibly Easy Raspberry Swirl Cheesecake Recipes

IMPOSSIBLY EASY RASPBERRY SWIRL CHEESECAKE

Impossibly Easy Raspberry Swirl Cheesecake image

A wonderful cheesecake made using Original Bisquick® mix and raspberries - this dessert is sure to please!

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 5h45m

Yield 8

Number Of Ingredients 8

Ingredients

1/4 cup milk
2 teaspoons vanilla
2 eggs
3/4 cup sugar
1/4 cup Original Bisquick™ mix
2 packages (8 oz each) cream cheese, cut into 16 pieces and softened
1 cup fresh raspberries
2 tablespoons sugar

Steps:

Heat oven to 325°F. Spray bottom only of 9-inch glass pie plate with cooking spray. In blender, place milk, vanilla, eggs, 3/4 cup sugar and the Bisquick mix. Cover; blend on high speed 15 seconds. Add cream cheese. Cover; blend 2 minutes. Pour into pie plate.
In same blender, place 1/2 cup of the raspberries and 2 tablespoons sugar. Cover; blend on high speed 15 to 20 seconds or until smooth. Drop blended raspberry sauce by teaspoonfuls on top of cream cheese mixture. With a wooden skewer or toothpick, swirl sauce into cream cheese mixture.
Bake 28 to 32 minutes or until about 2 inches of edge of pie is set while center is still soft and wiggles slightly. Cool completely at room temperature, about 1 hour.
Refrigerate at least 4 hours. Garnish with remaining 1/2 cup raspberries. Store in refrigerator.

Nutrition Facts : Calories 340, Carbohydrate 28 g, Cholesterol 115 mg, Fat 3 1/2, Fiber 1 g, Protein 7 g, SaturatedFat 13 g, ServingSize 1 Serving, Sodium 230 mg, Sugar 24 g, TransFat 1/2 g

PHILADELPHIA 3-STEP RASPBERRY-SWIRL CHEESECAKE

PHILADELPHIA 3-STEP Raspberry-Swirl Cheesecake image

Enjoy the delicate fruity swirls in this PHILADELPHIA 3-STEP Raspberry-Swirl Cheesecake. Take only 10 minutes to put together a raspberry-swirl cheesecake.

Provided by My Food and Family

Categories Fruit Recipes

Time 4h50m

Yield 8 servings

Number Of Ingredients 8

Ingredients

2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1/2 tsp. vanilla
2 eggs
1 ready-to-use graham cracker crumb crust (6 oz.)
3 Tbsp. red raspberry preserves
1 cup thawed COOL WHIP Whipped Topping
1 cup fresh raspberries

Steps:

Heat oven to 350°F.
Beat cream cheese, sugar and vanilla with mixer until blended. Add eggs; mix just until blended.
Pour into crust. Dot top of batter with preserves; swirl gently with knife.
Bake 40 min. or until center is almost set. Cool completely. Refrigerate several hours. Serve topped with COOL WHIP and raspberries.

Nutrition Facts : Calories 430, Fat 28 g, SaturatedFat 16 g, TransFat 0 g, Cholesterol 115 mg, Sodium 340 mg, Carbohydrate 0 g, Fiber 1 g, Sugar 0 g, Protein 6 g