I know that TWD made Dorie's Tall & Creamy Cheesecake last week but this cheesecake (White Chocolate Raspberry Cheesecake Bars) is really very good as well as being easy. I had every intention of giving Dories' cheesecake a try. With their yummy photos and delightful descriptions both Jaime and Cristine had me convinced that I was crazy not to try it. But when I mentioned to my family that I was making cheesecake but not the white chocolate raspberry one they complained so much that I went with it and saved the tall & creamy for another occasion. One where I don't tell them what I'm making so there are no complaints!
The last one I baked was for a New Year's Eve bash at my neighbors. There was nary a crumb left over and I was told that I needed to make another one pronto, so I'm thinking it was good!
White Chocolate Raspberry Cheesecake Bars by Kraft Foods
4 hr 48 min
9 servings (I got 16 but cut them into small pieces)
What You Need
12 OREO Cookies, finely crushed (I used 16, and not finely crushed)
2 Tbsp. butter, melted (I added a smidged more)
3 (1 oz) squares of BAKER'S White Chocolate, divided (I used Ghirardelli)
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1/2 cup sugar
1 tsp. vanilla
1/4 cup red raspberry preserves (about 1/2 cup)
Now Make It
HEAT oven to 350ºF. Mix cookie crumbs and butter; press onto bottom of 8- or 9-inch square pan. Melt 2 (I used 3oz ) chocolate squares as directed on package.
BEAT cream cheese, sugar and vanilla with mixer until blended. Add melted chocolate; mix well. Add eggs, one at a time, mixing on low speed after each just until blended. Pour over crust.
BAKE 25 to 28 min. or until center is almost set. Cool 5 min.; spread with preserves (I warmed the preserves in the microwave so that it spread easier). Melt remaining chocolate square; drizzle over cheesecake. Cool cheesecake completely. Refrigerate 4 hours.
Kraft Kitchens Tips
Save 60 calories and 7 grams of fat per serving by preparing with Reduced Fat OREO Cookies, PHILADELPHIA Neufchatel Cheese and egg whites.
*How to Double Recipe, (they offered this suggestion online but I got the recipe out of their magazine otherwise I would have made a double!)
This recipe can be easily doubled. Just prepare as directed, doubling all ingredients and baking in 13x9-inch pan. Makes 18 servings.