| Prep Time | 10 minutes |
| Cook Time | 60 minutes |
| Servings |
pieces
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Ingredients
- 1 loaf of poundcake sliced, save ends and cut into small pieces
- 2 8-ounce packages of cream cheese softened
- 1/3 cup whipped cream I use the tub cream not the canister kind
- 1/3 cup sour cream
- 3/4 cup sugar
- 2 eggs
- 1 tsp vanilla
- 6 ounces raspberries cleaned
Ingredients
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Instructions
- Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices. Save the ends of the cake to cut into smaller pieces to put on the cheesecake before putting into the oven.
- Lightly press down on the pieces so it forms a nice crust and covers up any large holes.
- In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip cream and sour cream.
- Fold raspberries gently into the cheesecake filling.
- Pour mixture into the crust then top with the chopped up cake pieces.
- Put spring-form pan on top of a larger cookie sheet in case of any drips. Put into oven and cook for 1 hour.
- Check doneness by poking the center with a knife and see if it comes out clean. Run a knife around the edges of the springform pan then let the cheesecake completely cool completely.
- Release the lever on the springform pan. Remove the raspberry cheesecake from the bottom pan and place on a serving tray, or you can serve right from it. Enjoy!