This dessert definitely screams happy holidays! It’s not time constricting and it’s easy to make. A few things to know about this recipe; cornstarch is the best substitute for arrowroot! the biggest difference between the two is arrowroot freezes and thaws without change so if you can’t find arrowroot you do have hope! Another thing to weigh out is maple syrup vs maple extract, the extract gives the maple its flavor and is much stronger than the syrup. I wondered about using fresh fruit since it was going to have to defrost the fruit anyway, however, I found that frozen fruit still has the nutrients locked into them! By all means, make the best decision for you! If you are feeling a little devilish when making this one used candied walnuts and caramel drizzle to make this a dessert worth going on the naughty list for! Happy baking
Ingredients
- Winter Raspberry Fruit Glaze
Instructions
- Melt butter in a small skillet. Add walnuts cook until lightly toasted, about 3 mins, stir in cheesecake crumbs
- Press crumb mixture into the bottom of an 8-inch a pan that has been lined in foil
- Mix milk with filling mix, cinnamon, and maple syrup at low-speed of electric mixer until well blended. Beat at medium speed for 3 mins.
- Spread over crust and chill for 1 hour
- Heat toppings just before serving. Cut into squares, serve with warmed toppings Winter Raspberry Fruit Glaze
- Place raspberries, maple syrup, and sea salt into the pan over medium heat, and bring to a gentle boil.
- Dissolve the arrowroot in the orange juice, using raspberry juice if necessary. Pour OJ mixture into raspberry mixture and stir constantly until well blended.
- When the mixture clears and thickens, remove from heat and pour over prepared cheesecake. Place in the fridge to set