Raspberry Mousse Cheesecake

Raspberry Mousse Cheesecake

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

Preheat oven to 325 degrees F (165 degrees C).

In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.

Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.

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.

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