Raspberry Cheesecake

My Grandma LaVerne made an amazing cherry cheesecake. This is the recipe, using raspberry instead, but the toppings are completely interchangeable and equally delicious. It is the creamiest, most classic cheesecake in an easy, 9x13 form.

Ingredients:

Crust:
2  1/2 cups graham cracker crumbs

1/2 cup sugar

2/3 cup butter, melted

Filling:

2 (8 oz) packages cream cheese, softened at room temperature

1 cup sugar

2 tsp vanilla

4 eggs

Topping:

1 (21 oz) can cherry/blueberry/raspberry pie filling

Whipped cream, optional

Preheat oven to 325 degrees.

Combine the graham cracker crumbs, 1/2 cup sugar, and melted butter, and press firmly into a greased 9x13 dish.

Beat the cream cheese for a few minutes until it's soft and smooth. Mix in 1 cup of sugar. Next, add the vanilla. 

Slightly stir the eggs in a small bowl, then add them to the cream cheese mixture until well-blended. Make sure to scrape the sides and bottom of the bowl.

Pour the cream cheese mixture over the graham cracker crust. Then, bake the cheesecake for 40 minutes, or until it's light brown on the sides and feels set (doesn't jiggle or slide) in the middle. Let it cool completely.

 

Lastly, when the cake is cool, just spread a can of pie filling over the cheesecake. I LOVE that this brand has no red dye or preservatives!

Ready to serve! Store it in the fridge, and ENJOY!