All Recipes

White Chocolate Cheesecake

Prep

30-60 mins

Total

7 HRS 5 MIN

Servings

16 Servings

Ingredients

1/2 cup

butter, softened

3/4 cup

sugar, divided

1-1/2 tsp

vanilla, divided

1 cup

flour

4 pkg

(8 oz. each) PHILADELPHIA Cream Cheese, softened

3 pkg

(4 oz. each) BAKER'S White Chocolate, broken into pieces, melted, cooled

4 

eggs

2 cups

fresh raspberries

Instructions

Step 1

Heat oven to 325°F.

Step 2

Beat butter, 1/4 cup sugar and 1/2 tsp. vanilla in small bowl with mixer until light and fluffy. Gradually beat in flour until well blended; press onto bottom of 9-inch springform pan. Prick with fork. Bake 25 min. or until edge is lightly browned.

Step 3

Beat cream cheese, remaining sugar and vanilla in large bowl with mixer until well blended. Add chocolate; mix well. Add eggs, 1 at a time, beating on low speed after each addition just until blended. Pour over crust.

Step 4

Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with raspberries just before serving.

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