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Raspberry Cream Cheesecake Recipe

Raspberry Cream Cheesecake Recipe

This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. —Steve Josserand, Decatur, Illinois
TOTAL TIME: Prep: 50 min. + chilling YIELD:6-8 servings


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon vanilla extract
  • 2 eggs, lightly beaten
  • 1 chocolate crumb crust (8 inches)
  • 1-1/2 teaspoons unflavored gelatin
  • 2 tablespoons cold water
  • 1/2 cup seedless raspberry jam
  • 1 cup heavy whipping cream
  • 2 tablespoons confectioners' sugar


  • 1. In a large bowl, beat the cream cheese, sugar and vanilla until smooth. Add eggs; beat on low speed just until combined. Pour into crust. Bake at 325° for 25-30 minutes or until the center is almost set. Cool on a wire rack for 1 hour. Refrigerate overnight.
  • 2. In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Stir in jam. Refrigerate for 10 minutes.
  • 3. In small bowl, beat cream until it begins to thicken. Gradually add confectioners' sugar; beat until stiff peaks form. Remove 1/2 cup for garnish; cover and refrigerate.
  • 4. Gently stir 3/4 cup whipped cream into raspberry mixture just until blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream. Yield: 6-8 servings.

Nutritional Facts

1 slice: 530 calories, 37g fat (21g saturated fat), 156mg cholesterol, 298mg sodium, 44g carbohydrate (35g sugars, 1g fiber), 8g protein.

Reviews for Raspberry Cream Cheesecake

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peaco User ID: 176928 246283
Reviewed Mar. 30, 2016

"Loved this recipe!!! Will be adding it to my favourites book... My only complaint for lack of a better word, would be to make the directions clearer for beginners. I'm an experienced baker myself, but I thought the crumb crust should be at the top of the ingredients list. That should be made or bought first before starting the cheesecake. I also think that a recipe for that should be included, otherwise this could be frustrating for the new baker. Here's a crumb crust that I like to use..

Chocolate Crumb Crust
Please note that The ingredient amounts are for one 9-inch springform pan.
1 1/3 cups chocolate wafer crumbs
1/3 cup sugar
1/3 cup melted margarine or 1/3 cup butter
1/8 teaspoon cinnamon (optional)
1. In a bowl combine all ingredients; mix well to combine.
2. Press into a 9-inch pie plate or springform pan (I like the springform)
3. Bake 350 degrees F for 8 minutes.
4. Cool completely.
5. Fill as desired. Enjoy!"

jenluv37 User ID: 3627926 149732
Reviewed Dec. 6, 2009

"Everyone loved this pie! It was quite the taste experience with the contrast between the three flavors (chocolate, cheesecake, and raspberry). I will definitely make this again."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.