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Chocolate Raspberry Cheesecake

 Chocolate Raspberry Cheesecake
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
16 ServingsPrep: 40 min. Bake: 65 min. + chilling


  • 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 McCormick® Pure 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


  • 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.
  • 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.
  • In a microwave-safe bowl, melt chocolate; stir in preserves until
  • blended. Stir in reserved batter just until blended. Drop by

2 of 2

Chocolate Raspberry Cheesecake (continued)

Directions (continued)

  • 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.
  • 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.
  • 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 (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.