Dessert

White Chocolate Pudding Raspberry Cheese Cake is for Dessert.

White Chocolate Pudding Raspberry Cheese Cake takes several minutes to prepare.

White Chocolate Pudding Raspberry Cheese Cake takes several minutes to cook.

White Chocolate Pudding Raspberry Cheese Cake makes 6 servings.

The ingredients for White Chocolate Pudding Raspberry Cheese Cake are:

Kraft Philadelphia 95% Fat Free cream cheese, 50 tbsp (remove)
Raspberries, 312 grams (remove)
Splenda, 6 tsp (remove)
Water, tap, 0.5 cup (8 fl oz) (remove)
*Guar Gum, 0.40 tsp (remove)
Milk, 1%, 2 cup (remove)
*Jell-O Sugar Free Fat Free Instant Pudding - White Choco..., 4 serving (remove)
Egg, fresh, 2 large (remove)
Egg White (Naturegg Simply Egg Whites) Per 1/4 cup (abou..., 0.75 cup (remove)
Kraft Cool Whip 95% Fat Free whipped topping, 8 tbsp (remove)
Splenda, 24 tsp (remove)
*Honey Maid Graham Cracker Crumbs, 180 gram(s) (remove)
BPT Whey Protein Crisps - Chocolate, 54 gram(s) (remove)
Becel 64% less, 9 tsp (remove)

Here is how you make White Chocolate Pudding Raspberry Cheese Cake:

DirectionsIn a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time. Blend in vanilla and melted white chocolate. Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.Bake for 55 to 60 minutes, or until filling is set. Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.Serving Size:?Makes 6 Large Servings

The nutritional information for White Chocolate Pudding Raspberry Cheese Cake is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 480.6

• Total Fat: 12.2 g
• Cholesterol: 112.4 mg
• Sodium: 1,434.9 mg
• Total Carbs: 44.8 g
• Dietary Fiber: 4.0 g
• Protein: 34.3 g