What you’ll need:

1 ¼ cup chocolate cookie crumbs       

2 tablespoons sugar               

¼ cup melted butter       

1 250 ml jar of seedless raspberry jam

2 cups white chocolate

½ cup half and half cream

3 (8 ounce) packages of cream cheese (softened)

½ cup white sugar

3 eggs

1 teaspoon vanilla

What you’ll do:

In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

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 3-5 tablespoons of warm raspberry jam over batter. Pour remaining cheesecake batter into pan, and again spoon 3-5 tablespoons of warm raspberry jam 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.

Note: Warming the jam up in the microwave makes it easier to spread.  Make sure not to just drop spoonfuls, while its warm almost drizzle it so its not all in one spot.  To make a nice design on the top of the cake, add fresh raspberries, whip cream and chocolate pieces (the swirls were made with chocolate and a potato peeler).

You can also make it this way: Chocolate-Raspberry Cheesecake by KraftHeinz

Now on to the next dessert which was served during this year’s youth holiday party….

No-Bake Cherry Cheesecake Parfait!

What you’ll need:

2 PKG (8 oz) Philadelphia Cream Cheese, softened (room temp)

1 container frozen whipped topping, thawed

3/4 cup of white sugar

1 tsp vanilla extract

1-2 tsp lemon zest (optional)

1 (21 ounce) can cherry pie filling

Crust

1-1/2 cups graham cracker crumbs

2 TBSP white sugar

4 TBSP butter, melted

What you’ll do:

To make the crust combine ingredients and mix well.  If you find that the crumbs are still to dry add a teaspoon of melted butter at a time until it starts to come together (crumble).

Put crust into glasses.  Approx. 2 heaping tablespoons in each glass, and press down with a spoon.  Let sit while making the filling.

To make the filling whip cream cheese and sugar together until light and smooth, add vanilla and lemon zest, and mix well.

Lastly gently fold in the Cool Whip. 

Fill each glass about 2/3 full and tap to make sure there are no big bubbles.

Add your toppings.  This can be anything from canned cherry filling to fresh strawberries, to chocolate sauce, to whip cream and graham cracker crumbs the possibilities are endless. 

Cool for 2 hours and enjoy!

Finally, because I was totally addicted to this recipe this holiday season, I thought I’d share one last recipe with you. It’s super easy and ohhhhh so good! Red Pepper Jelly Spread. I may have eaten a couple bricks of cream cheese all to myself this year… OK, I did… I did eat it all to myself!

What you’ll need:

1 Pkg Philadelphia Cream Cheese

2 TBSP. Red Pepper Jelly

What you’ll do:

Place the cream cheese on a microwavable plate. Liberally pour the Red Pepper Jelly over the top. Microwave on high for 45 to 60 seconds, or until the cream cheese is slightly softened. VOILA! Serve with a side of crackers.

Next time we have family and friends over for a holiday party, I think I’ll make them Mini Mocha Cheesecakes!

Disclaimer: I am extremely grateful to KraftHeinz Canada for including me in their compensated What’s Cooking Ambassadorship. It has been my privilege to be able bring you great #whatscooking recipes for the past five years.