| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Desserts, Cheesecakes | 16 | Servings | |
INGREDIENTS
| For Walnut Crust————- | ||
| 1 1/2 | c | Finely chopped walnuts |
| 1/2 | c | Flour |
| 2 | tb | Butter; softened |
| For | ||
| 32 | oz | Cream cheese; softened |
| 1 1/2 | c | Sugar |
| 1 | tb | Flour |
| 1 | ts | Vanilla |
| 2 | Eggs | |
| 1 | c | Fresh or frozen raspberries; coarsely chopped raspberries; coarsely chopped |
INSTRUCTIONS
For crust: mix all ingredients until dough forms. Press in bottom of ungreased 9Ó springform pan. Bake 10 to 12 minutes or until edges are golden brown. Heat oven to 400¼. Bake crust and cool. Reduce oven to 325¼. Beat cream cheese, sugar, flour, and vanilla in large bowl on low speed until fluffy. While mixer is running on low speed, beat in eggs. Beat on medium speed 1 minute, scraping bowl occasionally. Fold in raspberries. Spread mixture over crust. Bake about 55 minutes or until center is set. Cool 30 minutes on wire rack. Refrigerate at least 3 hours. Remove side of pan. Recipe By : Betty Crocker Holiday Recipes Posted to EAT-L Digest 24 Sep 96 Date: Wed, 25 Sep 1996 06:05:19 -0300 From: Betsy Burtis <[email protected]>
A Message from our Provider:
“A lot of church members who are singing \”Standing on the Promises\” are just sitting on the premises.”