Raspberry Cheesecake 2

Course : Cheesecakes
Serves: 12
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1/4 pound butter
1 teaspoon cinnamon
1 pound graham crackers -- crushed
1/2 cup sugar
1 1/2 pounds cream cheese
1 cup sugar
4 large eggs
1 teaspoon vanilla
2 tablespoons sugar
1 cup sour cream
1/2 teaspoon vanilla
10 ounces frozen raspberries
2 tablespoons sugar
1 tablespoons cornstarch

Preparation / Directions:

Melt 1/4 pound butter and add cinnamon, cracker crumbs and 1/2 cup sugar. Mix thoroughly and line sides and bottom of 9-inch springform pan or pie pan. Mix cream cheese (1 1/2 lbs.) with electric mixer until creamy. In separate bowl, beat 4 egg, and add 1 cup sugar and 1 teaspoon vanilla. Add this to cream cheese and beat until light. Pour into prepared pan or mold and bake at 375 degrees for 45-60 minutes or until firm. Remove and cool. Mix 2 tablespoons sugar, 1 cup sour cream and 1/2 teaspoon vanilla, and spread on top of cheese cake. Return to 475 degree oven for 5 minutes. Cool and refrigerate for 24 hours. Raspberry Glaze: Cook raspberries, sugar, and cornstarch until thickened. Cool and spread on top of cake.


Nutritional Information:

606 Calories (kcal); 37g Total Fat; (53% calories from fat); 9g Protein; 62g Carbohydrate; 154mg Cholesterol; 504mg Sodium

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