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Raspberry Cream Cheesecake

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
  • Makes
    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 (9 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 blended. Fold in the remaining whipped cream; spread over cheesecake. Refrigerate for at least 1 hour. Garnish with reserved whipped cream.
Nutrition Facts
1 slice: 530 calories, 37g fat (21g saturated fat), 156mg cholesterol, 298mg sodium, 44g carbohydrate (35g sugars, 1g fiber), 8g protein.

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  • peaco
    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 CrustPlease note that The ingredient amounts are for one 9-inch springform pan.Ingredients1 1/3 cups chocolate wafer crumbs1/3 cup sugar1/3 cup melted margarine or 1/3 cup butter1/8 teaspoon cinnamon (optional)Directions1. 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
    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.