Raspberry Cheesecake Tasty Recipes
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| Raspberry Cheesecake |
"Easy, to die for cheesecake. Everyone asks me to bring this dessert."
Ingredients :
- 2 (8 ounce) packages cream cheese
- 1 cup white sugar
- 1 pint heavy cream
- 4 (7 ounce) packages oval butter sandwich cookies with chocolate filling (eg Pepperidge Farm Milano)
- 1 (21 ounce) can raspberry pie filling
Instructions :
| Prep : 15M | Cook : 16M | Ready in : 4H15M |
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- 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.
- 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.
Notes :
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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