I had to alter another recipe and this is what I came up with and I really just need to know the nutritional information. You can melt semi-sweet chocolate chips to pour on the top if you want to.

Ingredients

12 serv.

(8 ounce) packages cream cheese↗3
cup brown sugar, packed↗2⁄3
large eggs↗3
(12 ounce) can raspberry pie filling↗1
cup vanilla yogurt↗1⁄2
tablespoons all-purpose flour↗2
teaspoons ground cinnamon↗1 1⁄2
teaspoon ground ginger↗1
teaspoon rum flavoring↗1
teaspoon vanilla extract↗1

Step-by-step instructions

1
Preheat oven to 350 degrees F.
2
With an electric mixer, beat together the cream cheese and brown sugar until smooth. Beat in the eggs one at a time. Blend in the raspberry pie filling, yogurt, flour, cinnamon, ginger, rum flavoring, and vanilla extract. Pour the filling into a 9" springform pan coated with nonstick cooking spray.
3
Bake 1 hour 10 minutes. Remove from the oven and run a knife around the sides to loosen. Let stand at room temperature for 30 minutes.
4
Chill the cake in the refrigerator, uncovered, until cold. Then cover with foil and chill at least 4 hours (or up to 3 days).

Source: food.com

Original recipe ↗

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