Printable | Taste of Home

Raspberry Supreme Cheesecake

2 cups graham cracker crumbs
1 cup chopped toasted almonds
1/2 cup sugar
2/3 cup butter, melted
1 package (8 ounces) cream cheese, softened
1 can (14 ounces) sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1 package (6 ounces) raspberry gelatin
2 cups hot water
2 packages (10 ounces each) frozen raspberries, partially thawed
2 cups whipped cream
1/4 cup toasted slivered almonds

Printed from tasteofhome.com Jul 24, 2008

-----------------------Fold------------------------

Raspberry Supreme Cheesecake cont.

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.

Yield: 16-20 servings.