Raspberry Zinger Cheesecake

Raspberry Zinger cheesecake combines rich, creamy cheesecake with the classic treat, Raspberry Zingers to create a sweet, luxurious dessert.

Course Dessert

Cuisine American

Prep Time 1

Cook Time 8

Total Time 9

Servings Slices

Calories 831kcal

Equipment

Stand mixer
parchment paper
7 inch spring form pan

Ingredients

CRUST

2 cups Graham cracker crumbs
2 Tablespoons Sugar
6 Tablespoons Butter melted

FOR THE CHEESECAKE:

1 cup Heavy Whipping Cream
1 Tablespoon Sugar
1 cup Sugar
1 teaspoon Vanilla
24 ounces Cream Cheese softened

TO DECORATE:

13.4 ounces Raspberry Zingers cut in slices
8 ounces fresh Raspberries
1 bottle of Decorating Sugars

Instructions

Crust:

Cut the Parchment paper to fit the bottom of the Spring-form pan, and line the bottom of the pan with the Parchment paper, and set aside.
Place the Butter in a microwave safe dish, and melt the Butter.
Pour the Graham Cracker Crumbs into a bowl, and add the Sugar and stir well.
Add the melted Butter, and stir well to coat all the Graham cracker crumbs.
Pour into the Spring-form pan, and press down with the back of a large spoon forming a smooth even crust.
Place the Spring-form pan in the freezer.

Zingers

Place a large piece of Parchment paper on the counter, and open about 6 of the individual packages of Raspberry Zingers, that came in the box.
Using a sharp knife, slice the Raspberry Zingers in slices, about 5 or 6 slices from each Zinger.
Try to make them as even as possible.
Remove the Spring-form pan from the Freezer, and place the Raspberry Zinger slices around the edge of the pan, on top of the crust.
Continue with a second layer of Zinger's slices, on top of the first layer, until you've lined the edge of the pan.
When the pan has been lined with Zinger slices, place the pan back in the freezer.

Raspberries

Wash, or rinse the fresh Raspberries, and leave them in a colander.
Pour out the Decorating Sugars onto a plate, and while the Raspberries are still moist, roll the Raspberries in the Sugars, making sure the Sugars stick to the Raspberries, then place the Raspberries on a Parchment lined Cookie Sheet, or large plate.
When all of the Raspberries have been coated in the Sugars, place them in the Freezer. (Leave Raspberries uncovered in the Freezer until ready to decorate the Cheesecake).

Cheesecake

In the mixing bowl of a stand mixer, add the whipped Cream, and the Tablespoon of Sugar, and whip until stiff peaks form.
Turn off the mixer, and add the cup of Sugar, Vanilla, and softened Cream Cheese.
Mix until all ingredients are completely blended, and the Cheesecake batter is thick, smooth, and creamy.
Remove the pan from the Freezer, and pour the Cheesecake on top of the crust, and Zinger's.
You'll simply fill the center of the pan.
Place the pan back in the Freezer and leave overnight for best results.

Decorating:

Before serving; remove the cheesecake from the Freezer, and slice the remaining Raspberry Zingers into slices, and place them around the top edge of the Cheesecake.
Place the Raspberries in the center of the Cheesecake, stacking them in the center.
Remove the Spring form from the pan, and slice the Cheesecake into 2 inch pieces.
Serve, and Enjoy!

Notes

NOTE: You can also place the Cheesecake on a Dessert/Cake stand, or Dessert plate if desired, and place on the dinner table to cut and serve.

ALSO: Decorating Sugars are coarse Sugars, that are kind of a clear sparkly Sugar - they are bigger than regular table Sugar, and make a huge difference in the way the sugared berries appear for decoration.

DECORATE AHEAD OF TIME: If you need to decorate the top of the Cheesecake ahead of time, you can go ahead and place the Zinger slices around the top edge, and fill the center with the Sugared Raspberries, but do not remove the Spring form from the pan. Simply place the Cheesecake back in the Freezer, and then about 15 minutes before serving, remove the Cheesecake from the freezer, and remove the Spring form from the pan. Follow directions above to serve.

Nutrition