Rich and creamy raspberry cheesecake
Course Dessert
Author Sheri McDonald


  • 2 cups graham cracker crumbs
  • 1/2 cup butter melted
  • 3 8 oz. packages cream cheese, softened
  • 1 1/4 cup sugar
  • 2 Tablespoons Robin Hood all purpose flour
  • 3 eggs
  • 1 cup greek yogurt
  • 1 Tablespoon vanilla extract
  • 1/2 cup Smucker's Raspberry Jam


  1. Preheat oven to 325 degrees.
  2. Spray a 9x13" pan with non-stick spray.
  3. Mix graham crackers crumbs and butter.
  4. Press the graham cracker mixture into the pan.
  5. Cream the sugar, cream cheese, and flour with a hand mixer or stand mixer until light and fluffy.
  6. Add eggs one at a time to the mixer one at a time.
  7. Add yogurt and vanilla and mix until combined.
  8. Pour on prepared crust.
  9. Warm the Smucker's jam in the microwave so it will spread easily, then drop spoonfuls of jam evenly on the cheesecake batter.
  10. Swirl the jam throughout the pan until you are satisified with the results.
  11. Bake for one hour or until baked.
  12. Remove and cool.