Raspberry Mousse Cheesecake

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!!

Original recipe makes 1 – 9 inch deep-dish pie

Ingredients

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

  • PREP

    15 mins

  • COOK

    25 mins

  • READY IN

    40 mins

Directions

  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.

Nutrition

Calories: 372 kcal
Carbohydrates: 42.1 g
Cholesterol: 76 mg
Fat: 21.4 g
Fiber: 0.3 g
Protein: 4.8 g
Sodium: 225 mg

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