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Brilliant red raspberry sauce tops this creamy cheesecake. Make this rich dessert for your next holiday party.

Source: Midwest Living

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Recipe Summary

prep:
20 mins
freeze:
4 hrs
cook:
45 mins
stand:
1 hr 45 mins
total:
6 hrs 50 mins
Servings:
8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • For crust, in a small bowl, combine crushed cookies and almonds. Stir in melted butter. Press crushed cookie mixture onto the bottom of an 8-inch springform pan. Set aside.

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  • For filling, in a large bowl, beat cream cheese and cooled baking bars with an electric mixer on medium-high speed until combined. Beat in sugar until mixture is fluffy.

  • Add the eggs, sour cream, and vanilla; beat on low speed until just combined. Pour into the crust. Place on a shallow baking pan.

  • Bake in a 350 degree F oven about 45 minutes or until center is nearly set when you shake the cheesecake gently.

  • Cool for 15 minutes. Loosen from side of pan. Cool for 30 minutes more; remove side of pan. Cool completely.

  • Cover and chill in the refrigerator for at least 4 hours.

  • Cut into wedges and drizzle some of the Triple-Raspberry Sauce over each serving. Makes 8 servings.

Tips

This cheesecake puffs during baking, then settles as it cools.

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