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

Chocolate Raspberry Cheesecake Recipe

Publisher Photo
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

Ingredients

  • 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
  • TOPPING:
  • 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.

Directions

  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.

Reviews for Chocolate Raspberry Cheesecake

AVERAGE RATING
   (29)
RATING DISTRIBUTION
5 Star
 (26)
4 Star
 (2)
3 Star
 (0)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed Sep. 24, 2014

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

MY REVIEW
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.

MY REVIEW
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

MY REVIEW
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!!

MY REVIEW
Reviewed Apr. 23, 2011

Awesome! Love it - is my new favorite cheesecake!

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