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(1)
90 minutes
Prep: 30 minutes
Cook: 60 minutes
3460 calories per serving view nutrition facts
1 servings
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| 1 | cup | chocolate wafer or graham crumbs | |
| 2 | tablespoons | sugar | |
| 3 | tablespoons | butter | or margarine |
| 19 | ounces | cream cheese | softened |
| 1 | cup | sugar | |
| 1/4 | teaspoon | vanilla extract | |
| 3 | large | eggs | |
| 1/2 | cup | raspberry jam | seedless |
| 2-4 | tablespoons | liqueur | raspberry |
Heat oven to 350 degrees. Mix crumbs, 2 tb sugar and the butter together. Press into bottom of 9 inch springform pan. Bake 10 minutes; cool.
Heat oven to 300 degrees. Beat cream cheese in large mixer bowl. Add l cup sugar gradually, beating until fluffy. Add vanilla, jam, and liquer. Beat in eggs 1 at a time. Pour over crumb mixture.
Bake until center is firm, about l hour. Cool to room temperature. Refrigerate at least 3 hours but no longer than 10 days. Loosen edge of cheesecake with knife before removing side of pan.
I made this cheesecake with a couple of alterations - I used crushed teddy grahams for the crust and didn't add sugar to it. For the filling I added more creamcheese and cut down the sugar a bit. It turned out VERY well
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| % Daily Value* | |
| Total Fat 248.0g | 382% |
| Saturated Fat 152.0g | 759% |
| Trans Fat 0.0g | |
| Cholesterol 1358mg | 453% |
| Sodium 2125mg | 89% |
| Total Carbohydrate 251.0g | 84% |
| Dietary Fiber 0.0g | 0% |
| Sugars 236.0g | |
| Protein 62.0g | 124% |
| Vitamin A | 190% | Vitamin C | 0% | |
| Calcium | 54% | Iron | 53% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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