Easy, to die for cheesecake. Everyone asks me to bring this dessert.

Debra
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large bowl, cream together cream cheese and sugar. Set aside. In a separate bowl, whip cream until stiff peaks form. Fold whipped cream into cream cheese mixture.

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  • Line the bottom and sides of a 9 inch springform pan with cookies. Pour half of the cheese mixture over the cookies. Top with half the raspberry filling and spread evenly. Place another layer of cookies over raspberry and repeat cheese and raspberry layers. Chill in refrigerator 4 hours or overnight before unmolding and serving.

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

546 calories; 35.3 g total fat; 90 mg cholesterol; 228 mg sodium. 55.3 g carbohydrates; 6.5 g protein; Full Nutrition

Reviews (43)

Read More Reviews

Most helpful positive review

Rating: 5 stars
10/09/2003
Great recipe!! I took other reviewers advice and had a great turn out. I did cut the cookies on the bottom edge so they would stand up straight- very easy. I also chopped the cookies for the bottom part of the pan which made it easier to cut slices later. I used frozen raspberries- thawed and drained them then sprinkled with sugar before using. The whole thing turned out incredible!! Read More
(25)

Most helpful critical review

Rating: 2 stars
07/15/2006
This tasted ok. The milano cookies make this different from other cheesecakes but I'm not a fan of this recipe. I did enjoy the raspberry layers however. Read More
(8)
56 Ratings
  • 5 star values: 39
  • 4 star values: 13
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
10/09/2003
Great recipe!! I took other reviewers advice and had a great turn out. I did cut the cookies on the bottom edge so they would stand up straight- very easy. I also chopped the cookies for the bottom part of the pan which made it easier to cut slices later. I used frozen raspberries- thawed and drained them then sprinkled with sugar before using. The whole thing turned out incredible!! Read More
(25)
Rating: 5 stars
10/09/2003
Great recipe!! I took other reviewers advice and had a great turn out. I did cut the cookies on the bottom edge so they would stand up straight- very easy. I also chopped the cookies for the bottom part of the pan which made it easier to cut slices later. I used frozen raspberries- thawed and drained them then sprinkled with sugar before using. The whole thing turned out incredible!! Read More
(25)
Rating: 4 stars
10/09/2003
added "Dove" dark choc. ice cream topping to center and drizzled it again atop the last rasp. layer also used the double choc. milanos. put a dab of cream filling to bottom of each milano in order to "glue" it to the pan and they will stand up. 3 packs of cookies is perfect no extras though. the added choc. topping makes for a great presentation people couldn't believe it was homemade! Thanks for the recipe. Read More
(15)
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Rating: 5 stars
10/09/2003
Fabulous fabulous fabulous! Just cut a small slice off the bottom of the cookies to get them to stand up. My husband's co-workers (the lucky recipients of the leftovers from Easter dinner) couldn't believe it wasn't storebought. I can't wait to have my next dinner party so I have an excuse to make it again. Read More
(14)
Rating: 5 stars
10/09/2003
I made this for a dinner party and everyone was amazed. This was easy to make looked fabulous and the taste was fantastic! By cutting a bit off the bottom of the cookies they stood up easily around the cake. I chose to chop the cookies for the middle layer and added melted chocolate to the middle and the top. Read More
(12)
Rating: 5 stars
11/04/2003
Absolutely delicious. I followed the advise of other people and crushed the cookies on the bottom and middle which worked perfect. Read More
(10)
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Rating: 5 stars
08/09/2010
This is a great recipe! It was so rich that I skipped the second layer of raspberry pie filling. It was so tasty the entire cheescake disappeared from the fridge in about two days! Read More
(9)
Rating: 4 stars
10/09/2003
This recipe tasted great. However the cookie crust was a pain to set up. It took my husbands help and tin foil to get the cookies to stay on the sides until I poured in the filling. The presentation also wasn't too great since the sides like to come off when you slice it. But overall it did tast great and I will make it again someday. Read More
(8)
Rating: 5 stars
06/15/2006
I made this for my Husband's birthday (He LOVES Cheesecake. It was fast easy and tasted WONDERFUL! I too couldn't find the Raspberry Pie Filling and used Raspberry Preserves instead! Have made it again since his birthday and shared the recipe with friends. Read More
(8)
Rating: 5 stars
10/09/2003
Very good recipe. I used it for New Years Eve dinner and it was delicious. It did take my husband and I to do the crust but that's not all bad. Only ended up using 3 bags of cookies. The flavors were wonderful. Oh I also used with frozen raspberries in syrup because I couldn't find the pie filling wish I had I bet it would even be better. Read More
(8)
Rating: 2 stars
07/15/2006
This tasted ok. The milano cookies make this different from other cheesecakes but I'm not a fan of this recipe. I did enjoy the raspberry layers however. Read More
(8)