No Crust Raspberry Cheesecake

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READY IN: 1hr 15mins
SERVES: 12
YIELD: 12 slices
UNITS: US

INGREDIENTS

Nutrition
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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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