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Chocolate Raspberry Cheesecake Recipe
Chocolate Raspberry Cheesecake Recipe photo by Taste of Home

Chocolate Raspberry Cheesecake Recipe

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My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate—what a match! —Mickey Turner, Grants Pass, Oregon
TOTAL TIME: Prep: 40 min. Bake: 65 min. + chilling
MAKES:16 servings
TOTAL TIME: Prep: 40 min. Bake: 65 min. + chilling
MAKES: 16 servings


  • 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
  • 2 tablespoons butter, melted
  • 4 packages (8 ounces each) cream cheese, softened
  • 1-1/4 cups sugar
  • 1 cup (8 ounces) sour cream
  • 1 teaspoon vanilla extract
  • 3 eggs, lightly beaten
  • 9 ounces semisweet chocolate, chopped
  • 1/2 cup seedless raspberry preserves
  • 6 ounces semisweet chocolate, chopped
  • 1/3 cup heavy whipping cream
  • Fresh raspberries and whipped cream, optional

Nutritional Facts

1 slice (calculated without optional garnishes) equals 557 calories, 38 g fat (22 g saturated fat), 123 mg cholesterol, 269 mg sodium, 49 g carbohydrate, 3 g fiber, 9 g protein.


  1. Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
  2. In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
  3. In a microwave-safe bowl, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
  4. Bake at 325° for 65-75 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.
  5. For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Remove sides of pan. Yield: 16 servings.
Originally published as Chocolate Raspberry Cheesecake in Taste of Home February/March 2010, p85

Nutritional Facts

1 slice (calculated without optional garnishes) equals 557 calories, 38 g fat (22 g saturated fat), 123 mg cholesterol, 269 mg sodium, 49 g carbohydrate, 3 g fiber, 9 g protein.

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Reviewed Oct. 10, 2014

"Awesome recipe. Only used 1 cup of batter mixed with chocolate as someone else suggested and it was perfect. Cooking in Separate pan of water, made it level"

Reviewed Sep. 24, 2014

"Love this cheesecake. I sometimes add fresh raspberries to the mix."

Reviewed Sep. 3, 2014

"Just made this for lunch for some gals and we all loved it. I used crushed chocolate teddy grahams for crust (and added 2T. sugar). I agree there was a lot of chocolate batter and would decrease that next time. Will definitely make this again."

Reviewed Oct. 5, 2013

"I have made this cheesecake twice, and it received raves both times. I did find that there was a lot of chocolate batter, and the chocolate was lighter than I like, so the second time I made it I decreased the amount of batter to 1 cup and added the chocolate mixture , and the taste and amount was perfect. Will definitely make this again"

Reviewed Sep. 11, 2011

"Amazing! It's our new favorite cheesecake recipe. Perfect for special occasions! I served it with fresh raspberries and cocoa flavored whipped cream. Yum!!"

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