Heat oven to 325 degrees. In large bowl,
combine flour and brown sugar; mix well. Using
a fork or pasty blender, cut in margarine until
coarse crumbs form. Stir in walnuts. Lightly
press mixture in ungreased 15x10x1 baking pan.
Bake 325 degrees 10-15 minutes or until light
golden brown. Cool. In a large bowl, beat cream
cheese and vanilla until light and fluffy. Add
marshmallow cream; beat until just combined.
Fold in whipped topping. Refrigerate about 1
hour or until firm. Sprinkle raspberries over
top of cheese mixture. In medium saucepan,
combine sugar, cornstarch, and water; mix well.
Cook and stir over medium heat until medium
thickens and becomes clear. Remove from heat;
stir in gelatin until dissolved. Cool glaze 20-
30 minutes or until lukewarm. Carefully spoon
glaze over raspberries. Refrigerate about 1
hour until firm. Cut into squares. Store in
fridge.
Originally Submitted
9/9/2015
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