Cheesecake with Raspberries Recipe

Name: Cheesecake with Raspberries
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup plus 3 Tbsp. flour, divided; 1/2 cup oats; 1/2 cup finely chopped PLANTERS Pecans; 1/2 cup butter, melted; 1/4 cup packed brown sugar; 4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 1 cup granulated sugar; 1 Tbsp. vanilla; 1 cup BREAKSTONE'S or KNUDSEN Sour Cream; 4 eggs; 1 cup fresh raspberries

Servings: persons

1 cup plus 3 Tbsp. flour, divided
1/2 cup oats
1/2 cup finely chopped PLANTERS Pecans
1/2 cup butter, melted
1/4 cup packed brown sugar
4 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup granulated sugar
1 Tbsp. vanilla
1 cup BREAKSTONE'S or KNUDSEN Sour Cream
4 eggs
1 cup fresh raspberries

1
Heat oven to 350 degrees F.
2
Combine 1 cup flour, oats, nuts, butter and brown sugar; press onto bottom of 9-inch springform pan.
3
Bake 15 min.
4
Meanwhile, beat cream cheese, granulated sugar, vanilla and remaining flour in large bowl with mixer until blended.
5
Add sour cream; mix well.
6
Add eggs, 1 at a time, mixing on low speed after each just until blended.
7
Pour cream cheese mixture over crust.
8
Bake 55 min.
9
or until center is almost set.
10
Run knife around rim of pan to loosen cake; cool before removing rim.
11
Refrigerate cheesecake 4 hours.
12
Top with raspberries before serving.

1650

kcal

Calories

123

Fat

108

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 cup plus 3 Tbsp. flour, divided, 1/2 cup oats, 1/2 cup finely chopped PLANTERS Pecans, 1/2 cup butter, melted, and more.

Yes, Cheesecake with Raspberries falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Cheesecake with Raspberries

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