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Bunco Night Raspberry Swirl Cheesecake Recipe

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This recipe for Bunco Night Raspberry Swirl Cheesecake, by , is from Ahart llFamily Recipes, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Annette Ahart
Added: Wednesday, September 19, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
2 cups of crushed chocolate graham cracker, like Teddy grahams
1/4 cup butter, melted

Filling:
4 (8 ounce) packages cream cheese
1 1/2 cups white sugar
3/4 cup milk
4 eggs
1 cup sour cream
1 tablespoon vanilla extract
1/4 cup all-purpose flour
1/3 cup raspberry jam

Topping:
3/4 cup sour cream
1/4 cup sugar

Directions:
Directions:
1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9 inch springform pan.
2. In a medium bowl, mix graham cracker crumbs with melted butter. Press onto bottom of springform pan.
3. In a large bowl, mix cream cheese with sugar until smooth. Blend in milk, and then mix in the eggs one at a time, mixing just enough to incorporate. Mix in sour cream, vanilla and flour until smooth.
4. Pour filling into prepared crust, reserving 1 cup of filling. Fold raspberry jam into reserved filling. Drop by spoonful into top of filling. Using a knife, swirl the raspberry mixture.
5. Bake in preheated oven for 1 hour. Remove from oven and cool on a wire rack. Chill in refrigerator.
6. Mix topping sour cream and sugar. Spread over the top of the cheesecake. Refrigerate until ready to serve.

Number Of Servings:
Number Of Servings:
16
Preparation Time:
Preparation Time:
2 hours plus time to chill in refrigerator
Personal Notes:
Personal Notes:
Makes 16 servings. This recipe was a hit at one of Annette's Bunco group nights. Don't worry if the cheesecake cracks as it cools. The sour cream topping will fill in and cover any cracks.

 

 

 

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