Raspberry Cheesecake

Raspberry Cheesecake
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When we moved to Clucky Dickens Farm, we knew there was a raspberry patch, but we weren’t sure what would come of it. How big was it? Would it produce?

 

 

 

 

 

 

 

Oh, gosh…has it ever produced! One day of picking nets us a giant bowl of berries to use.

bowl of raspberries

So what do we do with all those raspberries?

Well, we can make raspberry jam…

Raspberry

…which I wrote about here a few years back.

We can freeze them for later…

Raspberry Cheesecake

…which I wrote about here.

But my favorite thing to do with raspberries is…

Raspberry Cheesecake

…dump them over cheesecake.

Oh. My. Yum.

Raspberry Cheesecake

2 – 8 oz packages of cream cheese, softened
2/3 cup sugar
2  cups sour cream
4 tsp. vanilla
2 – 8 oz containers Cool Whip, thawed
2 – 9 inch graham cracker pie crusts or one recipe for 9×13 pie crust
(Note – we do not bake our graham cracker pie crust.)

In a large bowl, beat the cream cheese until smooth. Add the sugar, sour cream, and vanilla, beating after each addition. Fold in the thawed Cool Whip. Put mixture on top of pie crust(s) and chill for four hours.

Then the best part…dump all those raspberries over the top!

A lovely, lovely treat!

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