Clipping Money: Raspberry Cheesecake Recipe


Raspberry Cheesecake Recipe

Did you know that today is National Cheesecake day? Well, in honor of the big day (LOL) we made a Raspberry Cheesecake that was so easy to make!!


2 pkg.  (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup  granulated sugar
1 tsp.  butter extract
2 eggs
12 vanilla wafers
1 cup  seedless raspberry jam
1 pt.  fresh raspberries
2 Tbsp.  powdered sugar for dusting
HEAT oven to 350°F.

PLACE a paper cupcake liner in each of 12 muffin cups. 
BEAT cream cheese with a hand-held electric mixer until fluffy. Add granulated sugar and butter extract, beating well. Add eggs, one at a time, beating well after each addition. 
PLACE a vanilla wafer, flat-side down, in each muffin cup. Spoon cream cheese mixture over wafers. Bake for 20 minutes. 
ALLOW tarts to cool completely. When cool, top each cheesecake cupcake with 1/2 Tbsp. of raspberry jam and fresh raspberries. Dust with powdered sugar. 

Thanks Kraft Foods