Cheesecake with Raspberries

385 16 servings, 1 piece (138 g) each
Recipe By
Reviews
Prep Time
15
min.
Total Time
6
hr.
25
min.
Servings

16 servings, 1 piece (138 g) each

You can’t go wrong with an oatmeal-crusted cheesecake recipe topped with fresh raspberries. This cheesecake recipe is the perfect combination that your family and friends will love!

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What You Need

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Make It

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  • Preheat oven to 350ºF.
  • Combine 1 cup flour, oats, pecans, butter and brown sugar; press onto bottom of 9-inch springform pan. Bake 15 min.
  • Meanwhile beat cream cheese, sugar, remaining flour and vanilla 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 over crust.
  • Bake 55 min. or until centre is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate cheesecake 4 hours or overnight. Top with raspberries just before serving.

Note

Reduce oven temperature to 300°F if using a dark nonstick 9-inch springform pan.

Substitute

Try using fresh sliced strawberries instead of raspberries.

Servings

  • 16 servings, 1 piece (138 g) each

Nutritional Information

Serving Size 16 servings, 1 piece (138 g) each
AMOUNT PER SERVING
Calories 420
% Daily Value
Total fat 31g
Saturated fat 17g
Cholesterol 145mg
Sodium 340mg
Carbohydrate 29g
Dietary fibre 2g
Sugars 19g
Protein 9g
   
Vitamin A 25 %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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