This is very rich and creamy. Probably the best cheesecake that I have ever eaten. This recipe actually tastes incredible with any flavor of jam!!
Raspberry Mousse Cheesecake
- 2 (8 ounce) packages cream cheese, softened
- 1/2 cup white sugar
- 2 eggs
- 1/2 teaspoon vanilla extract
- 1 cup raspberry jam
- 2 cups frozen whipped topping, thawed
- 1 (9 inch) graham cracker crust
1 Preheat oven to 325 degrees F (165 degrees C).
2 In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
3 Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
4 For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.
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