No Crust Raspberry Cheesecake
I had to alter another recipe and this is what I came up with and I really just need to know the nutritional information. You can melt semi-sweet chocolate chips to pour on the top if you want to.
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INGREDIENTS
Nutrition- 3(8 ounce) packages cream cheese
- 2⁄3
- 3large eggs
- 1(12 ounce) can raspberry pie filling
- 1⁄2cup vanilla yogurt
- 2tablespoons all-purpose flour
- 1 1⁄2teaspoons ground cinnamon
- 1teaspoon ground ginger
- 1teaspoon rum flavoring
- 1teaspoon vanilla extract
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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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