Cheesecake with Raspberries - Kraft Recipes Top
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Cheesecake with Raspberries

Prep Time
Total Time

16 servings

How do you improve upon dense, luscious cheesecake? Try giving it a nutty oat crust and piling fresh raspberries over the top.

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What You Need

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Make It

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

Special Equipment Needed

Healthy Living

Save 60 calories and 7g of fat per serving by preparing with PHILADELPHIA Neufchatel Cheese, and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.


Reduce oven temperature to 325°F if using a dark nonstick pan.


Substitute sliced fresh strawberries for the raspberries.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 420
Total fat 31g
Saturated fat 17g
Cholesterol 145mg
Sodium 280mg
Carbohydrate 29g
Dietary fiber 1g
Sugars 18g
Protein 7g
% Daily Value
Vitamin A 20 %DV
Vitamin C 4 %DV
Calcium 8 %DV
Iron 6 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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