A simple twist to traditional cheesecake but without all the fuss! Use our Raspberry Cranberry Jam for a sweet pop of taste!
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.
