Layered Raspberry Cheesecake

15 ingredients
6 steps

Ingredients

  • Crust
  • 2 cups graham cracker crumbs
  • 1/2 cup melted butter
  • 1/3 cup powdered sugar
  • Raspberry Layer
  • 6 ounces raspberry Jell-O gelatin
  • 2 1/2 cups boiling water
  • 1/2 cup sugar
  • 2 (10 ounce) packages frozen raspberries
  • 2 teaspoons lemon juice
  • Cream Cheese Layer
  • 2 (8 ounce) packages cream cheese, softened
  • 2 cups heavy whipping cream, divided
  • 1 cup powdered sugar
  • 1 teaspoon vanilla

Directions

  1. 1
    Preheat oven to 350. Combine crust ingredients. Press onto bottom of 9x13 pan. Bake for 5-7 minutes to set it up. Cool completely (very important) on wire rack.
  2. 2
    Stir raspberry jello into boiling water; add sugar and stir until dissolved. Fold in raspberries and lemon juice. Chill mixture until soft set, about 1 to 1 1/2 hours. Keep an eye on it.
  3. 3
    Once soft set, pour over completely cooled crust and spread evenly. Chill in fridge.
  4. 4
    Meanwhile, beat together the cream cheese and 2 tablespoons of whipping cream. Gradually beat in the powdered sugar; set aside.
  5. 5
    Beat remaining cold whipping cream until soft peaks form. Fold whipping cream and vanilla into cream cheese mixture.
  6. 6
    Carefully layer cream cheese mixture on top of raspberry layer. Cover with foil and chill at least 4 hours or overnight. Store in refrigerator.

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