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Raspberry Cheesecake

 2 cups Graham cracker crumbs
 ½ cup Sugar
  cup Butter
 ½ tsp Cinnamon
Cheesecake Ingredients
 3 -8oz pkgs cream cheese, room temperature
 5 Eggs room temperature
 1 cup Sugar
 1 ½ tsp Vanilla
Raspberry Sauce
 1 ½ pints of fresh Witten’s Raspberries
 ¼ cup White Sugar
 2 tsp Lemon Juice
To Make the Crust:

Combine all dry ingredients in 9x13 pan.


Drizzle melted butter over dry ingredients, mix well, and press into bottom of pan. 

To make the Cheesecake:

Beat all ingredients until blended. Batter will not be completely smooth.


Pour into unbaked graham cracker crust. Tap bottom of pan against counter to remove air bubbles.


Bake at 350° for 50-55 minutes. Surface will be slightly browned around edges and middle will have set up. Refrigerate uncovered immediately. 

To Make the Raspberry Sauce:

Combine raspberries, sugar, and lemon juice in a saucepan over medium heat; cook and stir until raspberries break down, sugar dissolves, and sauce is heated through, 3 to 7 minutes.


Remove from heat and press sauce through a fine-mesh strainer to remove seeds.


Cool to room temperature, cover the bowl with plastic wrap, and refrigerate until chilled, at least 45 minutes.