No Crust Raspberry Cheesecake
- Ready In:
- 1hr 15mins
- Ingredients:
- 10
- Yields:
-
12 slices
- Serves:
- 12
ingredients
- 3 (8 ounce) packages cream cheese
- 2⁄3 cup brown sugar, packed
- 3 large eggs
- 1 (12 ounce) can raspberry pie filling
- 1⁄2 cup vanilla yogurt
- 2 tablespoons all-purpose flour
- 1 1⁄2 teaspoons ground cinnamon
- 1 teaspoon ground ginger
- 1 teaspoon rum flavoring
- 1 teaspoon vanilla extract
directions
- Preheat oven to 350 degrees F.
- With an electric mixer, beat together the cream cheese and brown sugar until smooth. Beat in the eggs one at a time. Blend in the raspberry pie filling, yogurt, flour, cinnamon, ginger, rum flavoring, and vanilla extract. Pour the filling into a 9" springform pan coated with nonstick cooking spray.
- Bake 1 hour 10 minutes. Remove from the oven and run a knife around the sides to loosen. Let stand at room temperature for 30 minutes.
- Chill the cake in the refrigerator, uncovered, until cold. Then cover with foil and chill at least 4 hours (or up to 3 days).
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