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Raspberry Cream Cheesecake

 Raspberry Cream Cheesecake
This creamy cheesecake pie with a raspberry layer is a light dessert after a heavy meal. —Steve Josserand, Decatur, Illinois
6-8 ServingsPrep: 50 min. + chilling


  • 2 packages (8 ounces each) cream cheese, softened
  • 1/2 cup sugar
  • 1/2 teaspoon McCormick® Pure 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


  • 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.
  • 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.
  • 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.
  • Gently stir 3/4 cup whipped cream into raspberry mixture just until

2 of 2

Raspberry Cream Cheesecake (continued)

Directions (continued)

  • 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 equals 530 calories, 37 g fat (21 g saturated fat), 156 mg cholesterol, 298 mg sodium, 44 g carbohydrate, 1 g fiber, 8 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.