Raspberry Cheesecake Delight
- Ready In:
- 35mins
- Ingredients:
- 8
- Serves:
-
16
ingredients
-
Crust
- 2 cups flour
- 1 cup brown sugar
- 1 cup margarine or 1 cup butter
- 1 cup pecans or 1 cup walnuts, chopped
-
Cheesecake
- 16 ounces cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 12 ounces Cool Whip
- 1 (21 ounce) can raspberry pie filling
directions
- Preheat oven to 350.
- Combine crust ingredient and mix until flour is incorporated; press into a 9x13" pan and bake for 15 minutes or until lightly golden brown.
- Crumble up crust let cool.
- Meanwhile, beat cream cheese, add sweetened condensed milk, mix until smooth. Turn mixer to low and incorporate cool whip.
- After crust is cool, slightly press crumb mixture and top with cheesecake mixture.
- Refrigerate at least a couple of hours, before serving top with pie filling or spoon a good amount over individual pieces on plates. Sometimes I put can of pie filling in fridge so it will be chilled when serving too! Yum!
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