Put a Ring on it White Chocolate Raspberry Cheesecake

  This is a delicious lower calorie version of raspberry cheesecake that you would never known was lighter. The taste and texture are delightful. I used sugar substitute, traded the cream for 2% milk, reduced the amount of butter in the crust, and swapped some of the regular cream cheese for the lower fat variety.

  I also used a glass baking pan because I'm terrible with a spring-form pan. If you're more skilled with the spring-form pan, though, feel free to use one and just increase the oven temperature to 325F. 

Ingredients: 

  Crust: 

      1 cup graham cracker crumbs

      5 Tbsp. butter

      1/4 cup store-brand Splenda for recipes

Cheesecake filling: 

      12 ounce bag frozen raspberries

      2 Tbsp. and 1/2 cup store-brand Splenda for recipes, divided

      2 tsp. cornstarch

      1/2 cup water

      1-11.5 ounce bag white chocolate chips

      1/2 cup 2% milk

      2-8 ounce blocks 1/3 less fat cream cheese

      1-8 ounce block regular cream cheese

      3 eggs

      1 tsp. vanilla extract

Directions: 

-Preheat oven to 300F. 

-Melt butter and combine with graham cracker crumbs and 1/4 cup sweetener in a 9 inch glass baking dish. Mix well and press into a crust on the bottom and sides of the pan.

-In a medium saucepan, combine raspberries, 2 Tbsp. sweetener, cornstarch, and water. Cook over medium heat until thickened, stirring frequently to prevent mixture from sticking to bottom of pan. 

-In a double boiler, melt white chocolate chips and 2% milk, stirring occasionally. 

-In a large mixing bowl, combine cream cheese, 1/2 cup sweetener, eggs, and vanilla. Mix at low speed. Add melted white chocolate and gradually increase mixer speed. Mix well until smooth. 

-Pour half of the cheesecake mixture into the crust. 

-Then pour half of the raspberry mixture over that, swirling it around slightly with a utensil.

-Next, pour the remaining cheesecake mixture, then top with the rest of the raspberries, swirling them around to create a marbled effect. 

-Bake for 1 hour. 

-Chill in the refrigerator for 8 hours before serving for the best texture.