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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 cup flour
1 cup brown sugar, firmly packed
1 cup margarine, imitation
1 cup walnuts, finely chopped
Filling
1 (8 oz) pkg cream cheese, softened
1 tsp vanilla
7 oz marshmallow cream
8 oz whipped topping, thawed
1 pint fresh raspberries
Glaze
1 cup sugar
1 cup cornstarch
2 cups water
3 oz sugar-free raspberry gelatin
Heat oven to 325. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in butter until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1-inch baking pan. Bake at 325 for 10 to 15 minutes or until light golden brown. Cool.
In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. Fold in whipped topping. Refrigerate about one hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm.
Carefully spoon glaze over raspberries. Refrigerate about one hour until firm. Cut into squares. Store in refrigerator.
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RASPBERRY CHEESECAKE
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Category: Cheesecake
Prep Time: Cook Time: Total Time:
Crust
1 cup flour
1 cup brown sugar, firmly packed
1 cup margarine, imitation
1 cup walnuts, finely chopped
Filling
1 (8 oz) pkg cream cheese, softened
1 tsp vanilla
7 oz marshmallow cream
8 oz whipped topping, thawed
1 pint fresh raspberries
Glaze
1 cup sugar
1 cup cornstarch
2 cups water
3 oz sugar-free raspberry gelatin
Heat oven to 325. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using fork or pastry blender, cut in butter until coarse crumbs form. Stir in walnuts. Lightly press mixture in ungreased 15x10x1-inch baking pan. Bake at 325 for 10 to 15 minutes or until light golden brown. Cool.
In large bowl, beat cream cheese and vanilla until light and fluffy. Add marshmallow creme; beat just until combined. Fold in whipped topping. Refrigerate about one hour or until firm.
Sprinkle raspberries over top of cheese mixture. In medium saucepan combine sugar, cornstarch and water; mix well. Cook and stir over medium heat until mixture thickens and becomes clear. Remove from heat; stir in gelatin until dissolved. Cool glaze 20 to 30 minutes or until lukewarm.
Carefully spoon glaze over raspberries. Refrigerate about one hour until firm. Cut into squares. Store in refrigerator.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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