Raspberry Cheesecake

Raspberry Cheesecake

40 Reviews 4 Pics
  • Prep

    15 m
  • Ready In

    4 h 15 m
Debra
Recipe by  Debra

“Easy, to die for cheesecake. Everyone asks me to bring this dessert.”

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Ingredients

Adjust Servings

Original recipe yields 1 -9 inch springform pan

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Directions

  1. In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
  2. Line the bottom and sides of a 9 inch springform pan with cookies. Pour half of the cheese mixture over the cookies. Top with half the raspberry filling and spread evenly. Place another layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in refrigerator 4 hours or overnight before unmolding and serving.

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Reviews (40)

Rate This Recipe
Kara
23

Kara

Great recipe!! I took other reviewers advice and had a great turn out. I did cut the cookies on the bottom edge so they would stand up straight- very easy. I also chopped the cookies for the bottom part of the pan which made it easier to cut slices later. I used frozen raspberries- thawed and drained them then sprinkled with sugar before using. The whole thing turned out incredible!!

gengar
15

gengar

added "Dove" dark choc. ice cream topping to center and drizzled it again atop the last rasp. layer, also used the double choc. milanos. put a dab of cream filling to bottom of each milano in order to "glue" it to the pan and they will stand up. 3 packs of cookies is perfect, no extras though. the added choc. topping makes for a great presentation, people couldn't believe it was homemade! Thanks for the recipe.

SUSAN316
14

SUSAN316

Fabulous, fabulous, fabulous! Just cut a small slice off the bottom of the cookies to get them to stand up. My husband's co-workers (the lucky recipients of the leftovers from Easter dinner) couldn't believe it wasn't storebought. I can't wait to have my next dinner party so I have an excuse to make it again.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 546 cal
  • 27%
  • Fat
  • 35.3 g
  • 54%
  • Carbs
  • 55.3 g
  • 18%
  • Protein
  • 6.5 g
  • 13%
  • Cholesterol
  • 90 mg
  • 30%
  • Sodium
  • 228 mg
  • 9%

Based on a 2,000 calorie diet

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