No Crust Raspberry Cheesecake

Total Time: 1 hr 15 mins Preparation Time: 15 mins Cook Time: 1 hr

Ingredients

• 3 (8 ounce) packages cream cheese
• 2/3 cup brown sugar, packed
• 3 large eggs
• 1 (12 ounce) can raspberry pie filling
• 1/2 cup vanilla yogurt
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon rum flavoring
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 350 degrees f.
• 2 with an electric mixer, beat together the cream cheese and brown sugar until smooth. beat in the eggs one at a time. blend in the raspberry pie filling, yogurt, flour, cinnamon, ginger, rum flavoring, and vanilla extract. pour the filling into a 9" springform pan coated with nonstick cooking spray.
• 3 bake 1 hour 10 minutes. remove from the oven and run a knife around the sides to loosen. let stand at room temperature for 30 minutes.
• 4 chill the cake in the refrigerator, uncovered, until cold. then cover with foil and chill at least 4 hours (or up to 3 days).