Ingredients Jump to Instructions ↓

  1. 1-1/2 cups graham cracker crumbs

  2. 1/4 cup sugar

  3. 1/3 cup butter, melted FILLING:

  4. 3 packages (8 ounces each ) cream cheese, softened

  5. 3/4 cup sugar

  6. 1/3 cup BREAKSTONE'S® Sour Cream

  7. 3 tablespoons all-purpose flour

  8. 1 teaspoon vanilla extract

  9. 3 eggs, lightly beaten

  10. 1 package (10 to 12 ounces) white baking chips

  11. 1/4 cup seedless raspberry jam

Instructions Jump to Ingredients ↑

  1. In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside. In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. Place pan on a double thickness of heavy-duty foil (about 16 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan. Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan. Yield: 12 servings.


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