Raspberry Cheesecake With Pound Cake Crust

Buttery pound cake crust filled with an easy cream cheese filling with fresh delicious raspberries. Top with even more pound cake pieces and bake. This is a cheesecake every berry lover will enjoy.

Full recipe originally posted on Bottom Left of the Mitten ---> http://bottomleftofthemitten.com/recipe/raspberry-...

Raspberry Cheesecake with Pound Cake Crust

• 1 loaf of pound cake sliced, save ends and cut into small pieces

• 2-8 ounce packages of cream cheese softened

• 3/4 cup sugar

• 2 eggs

• 1/3 cup sour cream

• 1 tsp vanilla

• 6 ounces raspberries cleaned

Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.

Lightly press down on the pieces so it forms a nice crust and covers up any large holes.

In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.

Fold raspberries gently into the cheesecake filling.

Pour mixture into the crust then top with the chopped up cake pieces.

Put spring-form pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.

Let cheesecake completely cool before serving. Enjoy!

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