Raspberry Supreme Cheesecake

2.5
(2)
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When I take this fruity, flavorful cheesecake to work, the pan is licked clean in no time at all! I never had a recipe for it, so when co-workers asked for it, I had to write down the recipe as I made it the next time.

Recipe Placeholder Image
Prep Time:
25 mins
Total Time:
25 mins
Servings:
16
Yield:
16 servings

Ingredients

  • 2 cups graham cracker crumbs

  • 1 cup chopped toasted almonds

  • ½ cup sugar

  • cup butter, melted

  • 1 (8 ounce) package cream cheese, softened

  • 1 (14 ounce) can sweetened condensed milk

  • cup lemon juice

  • 1 teaspoon vanilla extract

  • 1 (6 ounce) package raspberry flavored Jell-O®

  • 2 cups hot water

  • 2 (10 ounce) packages frozen raspberries, partially thawed

  • 2 cups whipped cream

  • ¼ cup toasted slivered almonds

Directions

  1. Combine the first four ingredients. Press into the bottom of a 13-in. x 9-in. x 2-in. baking pan; chill for 30 minutes. Meanwhile, beat cream cheese, milk, lemon juice and vanilla until smooth. Pour over crust; chill. Dissolve gelatin in water. Add raspberries and stir until completely thawed; chill until very thick. Pour over filling. Chill until set. Before serving, top with whipped cream and almonds. Store in refrigerator.