110 white swirl cream Recipes

ground oreo cookie crumbs (about 25), butter, melted, cream cheese, sugar, eggs, vanilla, white chocolate, melted, raspberry preserves

butter, softened, sugar, salt, all-purpose flour, white baking chocolate, frozen unsweetened raspberries, thawed, cream cheese, softened, granulated sugar, eggs, sour cream, vanilla extract, all-purpose flour, raspberry extract

cream cheese, softened, almond extract, sugar, almonds, chopped fine, refrigerated crescent dinner rolls , chilled until used, flour, egg white, water, sugar, milk, almond extract

white cake mix, jell-o brand strawberry flavor gelatin, powdered sugar, tub cool whip whipped topping, thawed, sliced strawberries

graham cracker crumbs, melted margarine, sugar, cinnamon, cream cheese, sugar, milk, vanilla, flour, eggs, white chocolate, melted, dark chocolate or 3 oz milk chocolate, melted

cream cheese, softened, peanut butter, white sugar, egg, chopped peanuts, brownie mix, water, vegetable oil, eggs

graham cracker crumbs, ground cinnamon, white sugar, butter, melted, egg yolks, cream cheese, egg whites, cream of tartar, salt, white sugar, frozen raspberries, partially thawed

french vanilla cake mix (white or yellow cake mix), vanilla instant pudding mix, instant powdered milk, eggs, vegetable oil, buttermilk, white chocolate chips, cream cheese, softened room temperature, butter, softened room temperature, white sugar, eggs, dried apricot, finely shredded, candied ginger, thinly sliced, salted cashews, thinly sliced, golden raisin, flaked coconut, sweet and toasted, flour , plus, flour, vanilla extract , pure, cool whip

king arthur unbleached all-purpose flour, salt, shortening, cold water, cream cheese, softened, white baking chips, melted, sugar, vanilla extract, eggs, lightly beaten, seedless raspberry jam

cold water, unflavored gelatin, heavy whipping cream, white chocolate, pureed raspberries, phyllo cups, halved raspberries for garnish

sweet unsalted butter , plus, sweet unsalted butter, white sugar, brown sugar, cocoa powder, plus more, cocoa powder , to taste, french vanilla flavored coffee creamer (international delight french vanilla), eggs, artificial vanilla flavoring, egg yolk, flour, baking powder, salt, reduced-fat cream cheese, egg, sugar

cream cheese, vanilla or almond extract, powder sugar, chopped walnuts, cresent rolls, egg white, water, glaze, powder sugar, milk, vanilla or almond extract

cream cheese (room temp ), sugar, flour, vanilla, lemon juice, skim milk, egg, egg yolk, white chocolate, semisweet chocolate or 2 oz dark chocolate, butterscotch chips, graham cracker crumb crust (9-10-inch)

white cake mix with pudding, cream cheese, softened, water, oil, eggs, creme de menthe, peppermint extract, semisweet chocolate, melted, water, chopped walnuts, semisweet chocolate, powdered sugar, water

white or yellow cake mix, brown sugar , firmly packed, chopped pecans, butter, eggs, sour cream, crushed pineapple, drained

cream cheese, softened, almond extract, sugar, almonds, chopped fine, refrigerated crescent dinner rolls, egg white, water, glaze, sugar, milk, almond extract

cheesecake factory s white chocolate raspberry truffle cheesecake, margarine, melted, raspberry preserves, water, x 8 oz package cream cheese, granulated sugar, sour cream, vanilla extract, eggs, white chocolate, chopped into chunks, white chocolate, shaved, cream, preheat oven to 475 degrees ., place a large pan or oven-safe skillet filled with about 1/2 of water into the oven while it preheats. this will be your water bath., combine the raspberry preserves with 1/4 cup water in a medium microwave-safe bowl. heat for 11/2 minutes on high in your microwave. stir until smooth. strain to remove the raspberry seeds (toss em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later., measure 11/2 cups chocolate cookie crumbs , or crush 20 oreo cookie wafers ( with the filling scraped out ) into a medium bowl. mix in 1/3 cup melted margarine. press the crumb into a 9 spring form pan that has been lined on the bottom and side with parchment paper. using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. put the crust in your freezer until the filling is done., use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. mix for a couple minutes or until the ingredients are smooth and creamy. be sure to scrape down the sides of the bowl. whisk the eggs in a medium bowl and then add them to the cream cheese mixture. blend the mixture just enough to integrate the eggs., crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. pour half of the cream cheese filling into the crust. drizzle the raspberry preserves over the entire surface of the filling. use a butter knife to swirl the raspberry into the cream cheese. just a couple passes is fine, you don tsp want to blend the raspberry and cream cheese together too much. pour the other half of the filling into the crust., carefully place the cheesecake into the water bath in the oven. bake for 12 minutes at 475of, then turn the oven down to 350of and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. remove the cheesecake from the oven to cool. when the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours., before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. to serve, slice the cheesecake into 12 equal portions. apply a pile of canned whipped cream to the top of each slice and serve.