No Crust Raspberry Cheesecake |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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I had to alter another recipe and this is what I came up with and I really just need to know the nutritional information. You can melt semi-sweet chocolate chips to pour on the top if you want to. Ingredients:
3 (8 ounce) packages cream cheese |
2/3 cup brown sugar, packed |
3 large eggs |
1 (12 ounce) can raspberry pie filling |
1/2 cup vanilla yogurt |
2 tablespoons all-purpose flour |
1 1/2 teaspoons ground cinnamon |
1 teaspoon ground ginger |
1 teaspoon rum flavoring |
1 teaspoon vanilla extract |
Directions:
1. Preheat oven to 350 degrees F.
2. With an electric mixer, beat together the cream cheese and brown sugar until smooth. Beat in the eggs one at a time. Blend in the raspberry pie filling, yogurt, flour, cinnamon, ginger, rum flavoring, and vanilla extract. Pour the filling into a 9 springform pan coated with nonstick cooking spray.
3. Bake 1 hour 10 minutes. Remove from the oven and run a knife around the sides to loosen. Let stand at room temperature for 30 minutes.
4. Chill the cake in the refrigerator, uncovered, until cold. Then cover with foil and chill at least 4 hours (or up to 3 days).
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