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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Preparation time does not include time needed for the crust or the filling to cool, nor does it include the time for the finished dish to chill. Ingredients:
1/2 cup unsalted butter, room temperature |
1/4 cup brown sugar, packed |
1 cup all-purpose flour |
1/2 cup walnuts, chopped |
8 ounces light cream cheese |
1 teaspoon pure vanilla extract |
1/2 cup powdered sugar |
0.5 (13 ounce) carton whipping cream |
1 (15 ounce) can raspberries, drained, syrup reserved |
2 tablespoons cornstarch |
1 cup water (more or less) |
Directions:
1. FOR THE CRUST ~ Preheat oven to 350 degrees F & set out an 8 x8 baking pan.
2. In a medium-size mixing bowl, blend the crust ingredients together, then spread this mixture into the 8 pan.
3. Bake for 15 to 20 minutes or until lightly golden, then remove from oven & set on a wire rack to cool.
4. FOR THE FILLING ~ In a medium mixing bowl, blend together the filling ingredients, then spread evenly over the cooled crust.
5. FOR THE TOPPING ~ Combine the reserved syrup with enough water to equal 1 cup.
6. In a sauce pan combine this syrup/water mixture & the cornstarch, cooking over medium heat & stirring constantly 2 to 3 minutes or until thickened.
7. Remove from heat & cool slightly, then add the raspberries & CAREFULLY stir to combine, before setting aside to cool.
8. When this mixture has cooled, pour it on top of the cheese filling before chilling completely in the refrigerator.
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