Directions:
- Combine graham crumbs and butter; press firmly onto bottom of 9-inch springform pan. Set aside.
- Beat cream cheese and sugar in large bowl with electric mixer on medium speed until well blended. Gently stir in juice, raspberries and whipped topping. Pour over crust.
- Freeze several hours or until firm. Remove from freezer about 15 min. before serving. Let stand at room temperature to soften slightly. Store any leftover cheesecake in freezer.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 406.73 Kcal (1703 kJ) | ||
| Calories from fat | 180.03 Kcal | ||
| % Daily Value* | |||
| Total Fat | 20g | 31% | |
|---|---|---|---|
| Cholesterol | 48.43mg | 16% | |
| Sodium | 250.84mg | 10% | |
| Potassium | 164.48mg | 3% | |
| Total Carbs | 57.08g | 19% | |
| Sugars | 31.83g | 127% | |
| Dietary Fiber | 1.25g | 5% | |
| Protein | 1g | 2% | |
| Vitamin C | 6.8mg | 11% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.3mg | 2% | |
| Calcium | 31.7mg | 3% | |
| Amount Per 100 g | |||
| Calories | 255.98 Kcal (1072 kJ) | ||
| Calories from fat | 113.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.59g | 31% | |
|---|---|---|---|
| Cholesterol | 30.48mg | 16% | |
| Sodium | 157.86mg | 10% | |
| Potassium | 103.51mg | 3% | |
| Total Carbs | 35.92g | 19% | |
| Sugars | 20.03g | 127% | |
| Dietary Fiber | 0.79g | 5% | |
| Protein | 0.63g | 2% | |
| Vitamin C | 4.3mg | 11% | |
| Iron | 0.2mg | 2% | |
| Calcium | 20mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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