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    Source of Recipe


    List of Ingredients

    • Crust:
    • 2 C. graham cracker crumbs (1 1/2 sleeves of graham crackers)
    • 1/4 C. granulated suar
    • 1/2 C. (1 stick) butter, melted
    • Cheesecake filling:
    • 1 C. heavy whipping cream
    • 1 block (8 oz) cream cheese, softened
    • 1 C. powdered sugar
    • Raspberry topping:
    • 1 can (21 oz) raspberry pie filling


    1. Heat oven to 350 degrees. and spray 9X13 pan with cooking spray. (I made in slightly smaller pan)

    2. To make the crust: Combine graham cracker crumbs, sugar and melted butter in a mixing bowl and combine.

    3. Pour into the prepared baking dish and press evenly into the pan. Bake for 8 minutes. Let cool completely.

    4. To make the filling: Pour heavy whipping cream into a mixing bowl. Use electric mixer to beat cream until stiff peaks form and is thick.

    5. In another bowl, beat together cream cheese and powdered sugar. Fold in the whipped cream. Pour it into graham cracker crust and gently spread out evenly over crust.

    6. Top the cheesecake layer with the can of raspberry pie filling. Spread out evenly.

    7. Cover with saran wrap and refrigerate for 6 hours or for best results, refrigerate overnight.

    Final Comments

    I crushed a little extra graham crackers so that I could reserve some to sprinkle on top for a garnish. Also put additional whipped cream on top of each serving.




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