Chocolate Fudge and Raspberry Cheesecake
- 1 (30 ounce) frozen prepared cheesecake
- 1/3 cup Smucker's® Red Raspberry Preserves chilled
- 1 (7.25 ounce) bottle Smucker's® Magic Shell Chocolate Fudge Flavored Topping
- Whipped cream, fresh red raspberries and mint leaves for garnish
- Step 1
REMOVE plastic overwrap and collar from frozen cheesecake; place on serving plate. Spread chilled raspberry preserves across surface of cheesecake.
- Step 2
SHAKE Magic Shell well. Drizzle over frozen cheesecake in a sweeping motion, allowing chocolate to drip down sides. Turn cheesecake one-half turn clockwise; repeat drizzle creating a criss-cross pattern.
- Step 3
THAW cheesecake 45 minutes to serve. Place 6 dollops on whipped cream evenly spaced along outside edge of cake. Top with raspberries and mint sprigs. Using a serrated knife, cut cheesecake into wedges.