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) applications cream cheese
1 cup white sugar
1 pint heavy cream
4 (7 ounce) applications 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

In a massive bowl, cream together cream cheese and sugar. Set apart. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.
Line the lowest and facets of a nine inch springform pan with cookies. Pour 1/2 of the cheese mixture over the cookies. Top with half the raspberry filling and spread calmly. Place another layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in fridge 4 hours or in a single day before unmolding and serving.

Notes :

Reynolds® Aluminum foil can be used to keep food wet, cook it evenly, and make smooth-up less difficult.

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