Raspberry Mousse Cheesecake Recipe

Ingredients
<br>- 2 (8 ounce) packages cream cheese, softened
<br>- ½ cup white sugar
<br>- 2  eggs
<br>- ½ teaspoon vanilla extract
<br>- 1 cup raspberry jam
<br>- 2 cups frozen whipped topping, thawed
<br>- 1 (9 inch) graham cracker crust
<br><p></p>Directions
<br>step 1: Preheat oven to 325 degrees F (165 degrees C).
<br>step 2: In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
<br>step 3: Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
<br>step 4: For the topping:  In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.
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Ingredients
- 2 (8 ounce) packages cream cheese, softened
- ½ cup white sugar
- 2 eggs
- ½ teaspoon vanilla extract
- 1 cup raspberry jam
- 2 cups frozen whipped topping, thawed
- 1 (9 inch) graham cracker crust

Directions
step 1: Preheat oven to 325 degrees F (165 degrees C).
step 2: In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
step 3: Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
step 4: For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.

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