Raspberry Cheesecake Fudge Recipes

RASPBERRY CHEESECAKE FUDGE

Steps:

• Line a 9" x 9" pan with aluminum foil and set aside. Let the cream cheese come to room temperature.
• Heat milk at Medium setting until warm then add sugar. Bring to a rolling boil (Med-High) while stirring constantly with a wooden spoon. Add the marshmallow creme and butter. Bring back to a rolling boil for [5 1/2] minutes by the clock (start timing once the rolling boil resumes). Add the cream cheese to the boiling mixture about 1 minute before the end of the boil. Cut into small sections to allow easy melting.
• If you get brown flakes in the mixture then turn down the heat a little.
• Remove from heat and add vanilla chips. Stir until creamy and all chips are melted. Now stir in vanilla extract and butter flavor. Mix thoroughly and pour into prepared pan.Spread Jam on top of the fudge then gently marble in with a knife. Cool overnite. Remove from pan, remove foil, cut into squares.

CHOCOLATE AND RASPBERRY CHEESECAKE

Steps:

• Preheat oven to 375°. Combine cracker crumbs and butter; press onto the bottom of a greased 9-in. springform pan. Bake until lightly browned, 8-10 minutes. Cool in pan on a wire rack., For filling, in a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved. Add the semisweet chocolate; stir until melted. , In a large bowl, beat the cream cheese, sugar substitute and sugar until smooth. Gradually add chocolate mixture and the cocoa. Beat in vanilla. Pour onto crust; refrigerate until firm, 2-3 hours., Arrange raspberries on top of cheesecake. Carefully run a knife around edge of pan to loosen.

CHEESECAKE FUDGE

Steps:

• Line a 9x9 inch baking dish with lightly buttered waxed paper or aluminum foil. Set aside.
• Combine butter, sugar, evaporated milk and marshmallows in a heavy 2 1/2 to 3 quart saucepan.
• Bring to a full rolling boil on medium heat; stirring constantly.
• Continue boiling 5 1/2 minutes on medium heat or until candy thermometer reaches 234 degrees, stirring constantly to prevent scorching.
• Remove from heat.
• Stir in cream cheese and white chocolate chips until melted.
• Add vanilla extract and mix well.
• Pour into prepared pan.
• Cool at room temperature.
• Cut into squares.

RASPBERRY TOPPED FUDGY CHEESECAKE

Steps:

• Heat oven to 325°F. Lightly grease or spray bottom only of 13x9-inch pan.
• In large bowl, beat dry cake mix and butter with electric mixer on low speed until crumbly; reserve 3/4 cup. Press remaining crumbly mixture in bottom of pan.
• In same bowl, beat cream cheese, yogurt and frosting on medium speed until smooth. Beat in eggs until blended. Pour over mixture in pan. Sprinkle with reserved crumbly mixture.
• Bake 40 to 45 minutes or until center is set. Refrigerate uncovered at least 2 hours before serving. For bars, cut into 6 rows by 4 rows. Serve bars with a dollop of pie filling. Store covered in refrigerator.