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Raspberry Swirl Cheesecake

 Who can resist creamy cheesecake combined with refreshing fruit? Not you! 
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Description

 Who can resist creamy cheesecake combined with refreshing fruit? Not you! 

Summary

Yield
14 Servings
Prep time
30 minutes
Cooking time
1 hour
Total time
1 hour, 30 minutes

Ingredients

Crust

1 cup
graham cracker crumbs (about 12 graham crackers) or chocolate wafer crumbs (about 26 chocolate wafers)
3 tablespoon
sugar
1⁄4 cup
butter, melted and cooled

Filling

3 package
8 oz each cream cheese, softened
1⁄2 cup
sugar
1 teaspoon
vanilla
3 tablespoon
all-purpose flour
3  
eggs
   
confectioners sugar

Instructions

To bake this raspberry swirl cheesecake recipe, preheat your oven to 350° F. Grease bottom of 9-inch springform pan and set aside. Combine crumbs and sugar in small bowl. Add melted butter and stir until blended. Press crumbs onto bottom of prepared pan. Bake 10 minutes. Cool completely on wire rack. To make filling, beat cream cheese and sugar in medium-size bowl with electric mixer until light and fluffy. Beat in flour. Add eggs and vanilla and beat until thoroughly blended. Carefully grease inside edge of pan above crust. Spoon half of batter over cooled crust. Spoon raspberry filling over batter and top with remaining batter. Cut through batter and filling with flat-bladed knife to create swirled effect. Bake 60 to 65 minutes or until center is set and top is golden. Cool completely in pan on wire rack. Refirgerate until ready to serve. To serve, run tip of sharp knife around inside edge of pan and release side of pan. Place the raspberry swirl cheesecake on serving plate. Dust top with confectioners sugar, if desired. Garnish with fresh raspberries, chocolate curls and whipped cream!

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