Back to Chocolate Raspberry Cheesecake

Print Options


Card Sizes

Chocolate Raspberry Cheesecake Recipe

Chocolate Raspberry Cheesecake Recipe

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 YIELD:16 servings


  • 1-1/2 cups Oreo 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 large 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


  • 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; remove foil. Cool cheesecake 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.

Nutritional Facts

1 slice: 557 calories, 38g fat (22g saturated fat), 123mg cholesterol, 269mg sodium, 49g carbohydrate (41g sugars, 3g fiber), 9g protein .

Reviews for Chocolate Raspberry Cheesecake

Sort By :
Reviewed May. 21, 2016

"Dont know how it tastes yet...but this recipe was easy to follow...only thing i changed as precious posters stated was to reserve only 1 cup of batter. I also cooked for 75 minutes then turned off the oven and left in a cracked oven for another 2 hours...perfect chocolate blobs did not make one chocolate layer like everyone else states...i wish i could post a pic!"

Reviewed Feb. 16, 2016

"This is fabulous! I reduced the amount of reserved batter to 1 cup as others suggested and still found the chocolate batter ended up in a solid layer, not marbled, but that was fine. Used Ghiradelli bittersweet chips for topping for a dark chocolate flavor. Had to bake 15 min longer to be done. Will definitely make again!"

Reviewed Feb. 14, 2016

"Taking note of all comments, used 9 1/2" pan, no bain marie, used 1 cup of batter for chocolate and it was still too much. Cheesecake top was completely "chocolate". I reduced the sugar to 1 cup, dolloped about 1/4 cup raspberry preserves and swirled before topping with chocolate mixture. After cheesecake cooled, I topped it off with raspberry preserves instead of ganache. No Bain Marie could have affected the cook time, was all wrong for my oven, at 65-75 minutes, center was still liquid. Had to bake for 90 minutes, center was still jiggly. Left in oven with door closed for 30 minutes, then let it cool. Still will make it again."

Reviewed Nov. 6, 2015

"Can anyone tell me - is it 325*c or *f and is 65-75 minutes not two long? Thanks in advance"

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!!"

Reviewed Apr. 23, 2011

"Awesome! Love it - is my new favorite cheesecake!"

Reviewed Feb. 25, 2011

"Sensational! I made this for St. Valentine's Day and it was delicious."

Reviewed Feb. 2, 2011

"Great tasting chocolate raspberry cheesecake. The crust was too oily, should only use the cookie crumbs and the cookie filling. The cream filling was a bit too soft, next time will try without the bath method."

Reviewed Jan. 19, 2011

"What can I say it was the whip;;it will make me make cheese cake more often Damara"

Reviewed May. 25, 2010

"This was easy to prepare and I really liked it! It was the first time I had ever made a cheesecake.... but it turned out fine! My chocolate/cheesecake batter marble layer didn't marble either but it still tasted good.

I didn't let the cream cheese soften enough before I mixed it, so I put the batter in the Vita-Mix blender to remove the lumps and the texture was still great! Light and fluffy :)
Next time for the chocolate topping/ganache I would use milk-chocolate chips or just skip them altogether.... it really didn't seem to need any more chocolate! Great recipe!"

Reviewed Apr. 19, 2010

"This has become one of my favorite cheesecake recipes. It was very creamy, and it had a delicious chocolate raspberry flavor. The texture was perfect. For the crust, any time a recipe calls for Oreos, I always scrape out the white filling. Your crust won't be so oily if you do this, but I did have to melt more butter though. I think it might've been 4 Tbsp of melted butter. Like many others, the chocolate mixture didn't marble well. There was just too much of it, but it's okay. I will definitely add this to my repertoire of cheesecake recipes. Highly recommend this one."

Reviewed Apr. 8, 2010

"Delicious! The best cheesecake I've ever made. I served this to 16 guests for Easter and everyone loved it. It didn't marble, but it didn't matter. The topping makes it really elegant."

Reviewed Mar. 25, 2010

"I thought the crust was too oily and next time will use just Oreo crumbs and not the cookies. Other than that it was wonderful. Mine didn't look like the picture, either, and instead had more of just a chocolate layer on top. Very good!"

Reviewed Mar. 7, 2010

"Terrific but I would suggest a few things - 9" pan was too small (and I double checked my pan) so my cheesecake compleley filled the pan and did not "marble". I also will use a different crust recipe. The sandwich cookies were really tough to press into the pan (too sticky) and I had to crush more to fill the bottom. But I decided against the ganache topping and it was still wonderful! ps - I didn't use the water bath, just baked until the center was set and left in the oven with the door closed for 3 hours, turned out fine."

Reviewed Feb. 23, 2010

"This was delicious! I made it with milk chocolate chips rather than semi-sweet and everyone loved it."

Reviewed Feb. 17, 2010

"The recipe is excellent, and I will definitely make this again. My only problem was with making the chocolate cheesecake part look like the picture. I ended up just making a layer and not worrying about too much."

Reviewed Jan. 24, 2010

"very tasty, easy to make and very creamy, but not too rich"

Loading Image