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Raspberry Crunch Cheesecake Recipe

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This recipe for Raspberry Crunch Cheesecake is from Simply Homemade Brilinski Style, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 1/2 c. quick-cooking oats, uncooked
1 1/2 c. brown sugar, packed
1 1/2 c. flour
1 c. butter
3/4 c. nuts, chopped
5 8-oz. pkgs. cream cheese
1 c. sugar
1/4 c. cornstarch
1/2 c. whipping cream
4 eggs
10 oz. jar seedless raspberry jam
Directions:
Directions:
In a bowl, mix together oats, brown sugar and flour. Cut in the butter to make crumbs; add nuts. Press 5 1/2 cups of mixture into the bottom and halfway up the sides of a greased 10" spring form pan. Save the remaining 3/4 cup crumbs for the top of cake. Bake at 350ºF for 15-18 minutes to set crust.

In a large bowl, with an electric mixer, beat cream cheese, sugar, cornstarch and cream. Add eggs, one at a time, beating well after each addition. Pour into crust. Heat jam in microwave 30 seconds. Spoon jam over batter and swirl into batter.

Bake at 325ºF for 1 hour and 15 minutes Top hot cake with reserved crumbs. Return to oven and bake for 15-20 minutes or until crust is a golden brown. Turn off oven and let cake sit in the oven for one hour. Chill overnight.

 

 

 

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