| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Grains, Eggs | Cheesecakes, Desserts | 16 | Servings | |
INGREDIENTS
| For Walnut | ||
| Crust- | ||
| 1 1/2 | c | Finely chopped walnuts |
| 1/2 | c | Flour |
| 2 | T | Butter, softened |
| For | ||
| 32 | oz | Cream cheese, softened |
| 1 1/2 | c | Sugar |
| 1 | T | Flour |
| 1 | t | 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 9Ã. 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]>
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Nutrition (calculated from recipe ingredients)
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Calories: 383
Calories From Fat: 250
Total Fat: 28.8g
Cholesterol: 92.3mg
Sodium: 248.6mg
Potassium: 185.2mg
Carbohydrates: 26.7g
Fiber: 1.4g
Sugar: 21g
Protein: 7.1g