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Chocolate Berry Cheesecake

 Chocolate Berry Cheesecake
A fruity sauce accents this fudgy cheesecake, making it perfect for holidays and celebrations, says Charleston, South Carolina field editor Lisa Varner.
12-14 ServingsPrep: 20 min. Bake: 55 min. + chilling


  • 1 cup crushed chocolate wafers (about 20 wafers)
  • 2 tablespoons butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 2 cups (12 ounces) semisweet chocolate chips, melted and cooled
  • 1/2 cup heavy whipping cream
  • 1 tablespoon cornstarch
  • 1 teaspoon McCormick® Pure Vanilla Extract
  • 4 eggs, lightly beaten
  • 2 tablespoons sugar
  • 2 teaspoons cornstarch
  • 1/2 cup cranberry juice
  • 1 package (12 ounces) frozen unsweetened raspberries, thawed


  • Place a greased 9-in. springform pan on a double thickness of
  • heavy-duty foil (about 18 in. square). Securely wrap foil around
  • pan.
  • In a small bowl, combine wafer crumbs and butter. Press onto the
  • bottom of prepared pan; set aside.
  • In a large bowl, beat cream cheese and sugar until smooth. Beat in
  • the chocolate, cream, cornstarch and vanilla. Add eggs; beat on low
  • just until combined. Pour filling over crust. Place springform pan

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Chocolate Berry Cheesecake (continued)

Directions (continued)

  • in a large baking pan; add 1 in. of hot water to larger pan.
  • Bake at 325° for 55-60 minutes or until center is just set and
  • top appears dull. Remove springform pan from water bath. Cool on a
  • wire rack for 10 minutes. Carefully run a knife around edge of pan
  • to loosen; cool 1 hour longer. Refrigerate overnight.
  • In a small saucepan, combine the sugar, cornstarch and cranberry
  • juice until smooth. Bring to a boil over medium heat; cook and stir
  • for 1 minute. Remove from heat; stir in raspberries. Cool
  • completely. Serve cheesecake with raspberry sauce. Refrigerate
  • leftovers. Yield: 12-14 servings.