RASPBERRY CHEESECAKE

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Flavor your dessert with fresh raspberries when you make this luscious Raspberry Cheesecake recipe. A crunchy graham cracker crust is the perfect foundation for this sweet, creamy Raspberry Cheesecake.

Provided by My Food and Family

Categories     Dairy

Time 5h5m

Yield 16 servings

Number Of Ingredients 8

1-1/4 cups graham cracker crumbs
1/4 cup butter, melted
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup sugar
3 Tbsp. flour
1 Tbsp. vanilla
4 eggs
3 cups fresh raspberries, divided

Steps:

  • Heat oven to 350ºF.
  • Mix graham crumbs and butter; press onto bottom of 9-inch springform pan.
  • Beat cream cheese, sugar, flour and vanilla in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each just until blended. Gently stir in 2 cups raspberries. Pour over crust.
  • Bake 55 min. or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with remaining raspberries just before serving.

Nutrition Facts : Calories 330, Fat 24 g, SaturatedFat 14 g, TransFat 1 g, Cholesterol 130 mg, Sodium 300 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 6 g

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