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The Easter Cheesecake Recipe

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This recipe for The Easter Cheesecake is from Brian's Cookbook, 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:  
2 c graham cracker crumbs
1 c plus 2 T sugar, divided
6 T butter, melted
3 c (12 oz) raspberries divided
1 T each zest and juice from a lemon
4 pkg (8 oz each) Philadelphia Cream Cheese, softened
4 eggs
Directions:
Directions:
Heat oven to 325º.
Line 13x9 pan with foil, with ends of foil hanging over the sides.
Combine graham crumbs, 2 T sugar and butter, press into bottom of prepared pan. Bake 10 minutes.
Reserve 1/2 c raspberries and 1 tsp lemon zest for later use.
Beat cream cheese, lemon juice, remaining zest and remaining sugar in large bowl with mixer until blended. Add eggs, 1 at a time, mixing on low speed after each until blended. Gently stir in remaining raspberries; pour over crust.
Bake 35 to 40 minutes or until center is almost set. Cool completely.

Refrigerate 4 hours. Top with reserved raspberries and lemon zest.

Use foil handles to remove cheesecake from pan before cutting into bars.
Number Of Servings:
Number Of Servings:
18
Preparation Time:
Preparation Time:
6 hours

 

 

 

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