RASPBERRY CREAM CHEESECAKE

Raspberry Cream Cheesecake image

This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. -Steve Josserand, Decatur, Illinois

Provided by Taste of Home

Time 50m

Yield 6-8 servings.

Number Of Ingredients 10

Ingredients

2 packages (8 ounces each) cream cheese, softened
1/2 cup sugar
1/2 teaspoon vanilla extract
2 eggs, lightly beaten
1 chocolate crumb crust (9 inches)
1-1/2 teaspoons unflavored gelatin
2 tablespoons cold water
1/2 cup seedless raspberry jam
1 cup heavy whipping cream
2 tablespoons confectioners' sugar

Steps:

In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes. , In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate. , Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream.

Nutrition Facts : Calories 530 calories, Fat 37g fat (21g saturated fat), Cholesterol 156mg cholesterol, Sodium 298mg sodium, Carbohydrate 44g carbohydrate (35g sugars, Fiber 1g fiber), Protein 8g protein.