Chocolate Raspberry Cheesecake Recipe

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chocolate raspberry cheesecake

sarah wertz


my mom makes 4 of these for ever event she goes to! why you ask... because by the time she brings the first 2 out from the car and puts them down at least 1 is gone by the time she brings the other 2 in!!!

pinch tips: How to Measure Ingredients






2 c
chocolate teddy grams crushed
3 Tbsp
butter melted


32 oz
cream cheese softened
3/4 c
white sugar
1/2 tsp
almond extract
1/2 c
whipping cream! not whipped cream!
1 can(s)
21 oz of raspberry pie filling


1/2 c
whipping cream! not whipped cream!
1 c
semisweet chocolate chips

Directions Step-By-Step

the reason i write over and over again whipping cream and not whipped cream is i have given this recipe to people who have came back telling me that it didn't work so i am not trying to be rude just helpful
heat oven to 325 in medium bowl combine crust ingredients press into bottom and 1 inch up sides of a 10 inch ungreased spring-form pan.
beat cream cheese in large bowl till smooth add 1 egg at a time, beating well in between each egg,add sugar,and almond extract,beat till smooth,add 1/2 whipping cream blend well.
spoon 3 1/2 cups of cream cheese over crust lined pan,spread out evenly carefully spoon 1 cup of raspberry pie filling over cream cheese(reserve remaining pie filling for topping) spoon remaining cream cheese over raspberry layer.
bake 325 for 1 hr 5min to 1 hour 15 min o until center is set. allow to cool on cooling rack for 1 hr.
in a sauce pan bring 1/2 cup whipping cream to boil remove from heat mix in chocolate blend till chocolate is melted and smooth.
line a cookie sheet with wax paper place cooled spring form pan on middle of lined cookie sheet and gently remove sides of spring form pan,then gently pour glaze over top of cake allowing for some to pun down the sides. refrigerate at least 3 hours serve with remaining raspberry filling as sauce

About this Recipe