Razzle Dazzle Raspberry Cheesecake Food

RAZZLE-DAZZLE BERRY CHEESECAKE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
• Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
• Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
• To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.

RAZZLE-DAZZLE RASPBERRY SHAKE

Steps:

• In a blender container, blend apricot nectar, lemonade, and ice cream until smooth.
• Add berries and ice cubes, blend again.
• Garnnish with a berry.

RAZZLE RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
• Combine all ingredients except for the preserves.
• Press most- but not all of the oat mixture into the pan.
• Spread the preserves almost to the edge of the oat mixture.
• Sprinkle the remainder of the oat mixture on top of the preserves.
• Bake for 35 to 40 minutes.

RAZZLE DAZZLE RASPBERRY PIE

Steps:

• Whisk together Marshmallow Creme and whipped topping until well blended, making sure that the mixture is smooth.
• Stir in yogurt until well blended.
• Mix sherbet in a separate bowl until soft and creamy.
• Mix the sherbet with the marshmallow mixture and pour into prepared crust.
• Freeze until firm.
• Garnish with fresh raspberries and serve.

RAZZLE DAZZLE SUGAR-FREE PUMPKIN CHEESECAKE

Steps:

• Preheat oven to 400°F.
• Crust: Lightly spray the bottom and sides of two 10-inch springform pans with nonstick cooking spray. Line sides of the pans with parchment or wax paper.
• In a small bowl, combine graham cracker crumbs, hazelnuts, sugar and melted butter. Mix well and divide evenly between prepared pans. Press firmly over the bottom and 1/2 inch up the sides of the pans.
• Filling: In a large bowl, use a heavy-duty electric mixer to combine cream cheese, sugar and vanilla. Mix until smooth; add sour cream and whipping cream. Scrape the sides of the bowl and continue beating. Add cinnamon, ginger, nutmeg, cloves and flour. Add eggs one at a time, beating well after each addition; beat in pumpkin. Divide evenly between prepared pans.
• Place in oven side by side. Bake 20 minutes, then lower oven temperature to 200°F for 1 hour or until the cheesecakes feel firm to the touch. Turn oven off and let cheesecakes cool in the oven with the door slightly ajar for about 1 hour. This should prevent cracking (if a crack should appear, blend some sour cream, powdered sugar and vanilla and spread over the top when ready to serve). Cool, cover and refrigerate or freeze cheesecakes.
• Unwrap frozen cheesecake and thaw either overnight in refrigerator or at room temperature for several hours; cover leftover cake with plastic wrap and store in refrigerator.
• Note: To toast hazelnuts, spread the shelled nuts in a shallow pan or roast in a 275°F oven for 20 to 30 minutes or until the skins crack. To remove skins, rub nuts while warm with a rough cloth.