Raspberry Cheesecake Pudding Shots Recipe 455 Recipes

RASPBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F.
• To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
• Raise the oven temperature to 450 degrees F.
• To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
• Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
• Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
• To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
• Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

RASPBERRY CHEESECAKE PUDDING SHOTS RECIPE - (4.5/5)

Steps:

• Add cold milk to pudding & mix with an electric mixer or whisk until smooth. Divide mixture in half, into two separate bowls. Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other. Fold 1/2 C Cool Whip into each mixture until thoroughly blended. Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture. Sprinkle with graham cracker crumbs. Chill.

RASPBERRY PUDDING SHOTS RECIPE - (4.4/5)

Steps:

• •Mix pudding and milk until well blended. •Add vodka and raspberry schnapps. •Fold in the Cool Whip. •Divide into individual servings (about 12). •Freeze for a few hours

RASPBERRY MOUSSE CHEESECAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• In a large bowl combine cream cheese, sugar, eggs, and vanilla. Beat until light and fluffy.
• Pour batter into graham cracker pie crust. Bake in the preheated oven for 25 minutes. Allow to cool completely.
• For the topping: In a medium bowl, fold the raspberry jam into the whipped topping. Spread over top of cooled cheesecake and refrigerate for approximately 2 hours.

RASPBERRY CHEESECAKE PUDDING SHOT

Steps:

• Add cold milk to pudding & mix with an electric mixer.
• Divide mixture in half, into two separate bowls.
• Add raspberry schnapps to one half of the pudding & vanilla schnapps to the other.
• Fold 1/2 C Cool Whip into each mixture until thoroughly blended.
• Fill cups half full of the vanilla cheesecake mixture & top with the raspberry cheesecake mixture.
• Sprinkle with graham cracker crumbs.
• Chill 24 hours.

RASPBERRY WHITE CHOCOLATE PUDDING SHOT

Steps:

• Mix pudding with milk until creamy.
• Add vodka and and Raspberry liquor then mix well.
• Add the Cool Whip.
• Put the pudding mix into individual serving cups with lids.
• (Optional) Add a Raspberry to each cup.
• You may want to provide some plastic spoons.
• Keep in the freezer.