Sparkler Frozen Cheesecake

RED HOT SPECIALS

What You Need:

1 1/2 C of cream filled chocolate sandwich cookies crumbled
1/4 C of butter, melted
1 (8 oz.) pkg. cream cheese, at room temperature
3/4 C of confectioners’ sugar
1 (10 oz.) pkg. frozen sweetened raspberries, thawed
3/4 C of cranberry juice, divided
1 t lemon juice
2 C heavy whipping cream, whipped

How to Make It:

Place the cookie crumbs into a shallow bowl.
Stir in the melted butter.
Press the mixture into the bottom of an ungreased 9 inch pan.
Place the cream cheese and sugar into a large mixing bowl and beat until combined.
Carefully fold the thawed raspberries into the mixture.
Add 1/2 C of the cranberry juice and the lemon juice and beat until blended together well.
Spread the mixture over the crust.
Carefully spoon the remaining cranberry juice over the top and using a knife cut through the batter in a swirling motion.
Cover the cheesecake and freeze overnight.
When ready to serve remove the cheesecake from the freezer and let stand for 15 minutes.
Place 3 to 4 sparklers into the cheesecake and light.

Makes 12 servings

Preparation Time: approximately 20 minutes
Freezing Time: approximately 8 hours
Total Time: approximately 8 hours and 20 minutes

This cheesecake can also be made with frozen blueberries and grape juice if you prefer. Cranberry-raspberry juice can also be used in place of the cranberry juice. Be careful using the sparkers and remove them before they burn down to the cheesecake.

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