Raspberry Cranberry Cheesecake Dessert

Raspberry Cranberry Cheesecake Dessert
A simple twist to traditional cheesecake but without all the fuss! Use our Raspberry Cranberry Jam for a sweet pop of taste!
Yields16 ServingsQuarter (4 Servings)Half (8 Servings)Default (16 Servings)Double (32 Servings)Triple (48 Servings)
Prep Time10 minsCook Time25 minsTotal Time35 mins
Crust
 1216 Graham Crackers
 ¼ cup Melted Butter
 ½ cup Sugar
Filling
 16 oz Cream Cheese, softened
 4 Eggs
 1 cup Granulated Sugar
 1 tsp Vanilla
 2 Chad's Raspberry Cranberry Jam
 8 oz Cool Whip or Whipped Cream (avoid Reddi Whip as it melts over time)
Crust
1

Crush the graham crackers in a bag or a blender.

2

Stir in the melted butter and 1/2 cup of granulated sugar.

3

Press into 9x13 inch pan.

Filling
4

Beat the cream cheese until smooth.

5

Add the sugar, and vanilla. Mix well.

6

Add eggs one at a time (do this to avoid over mixing and mix just until the eggs are incorporated. Too much mixing will make the cheesecake puff up too much.)

7

Pour the cream cheese mixture over crust and bake at 375 degrees for 20-25 minutes, or until done (top is dry to touch but still a little jiggly).

8

Cool completely in a refrigerator.

9

Top with Chad’s Raspberry Cranberry Jam and whipped cream or whipped topping.


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