Natalie Loop Recipe

Raspberry Chocolate Cheesecake

By Natalie Loop KitchenLooper


Recipe Rating:
 1 Rating
Serves:
16
Prep Time:
Cook Time:

Natalie's Story

My oldest son loves cheesecake and who doesn't love chocolate.
I tried several concontions until I found the perfect combination and this one seems to do it to please everyones palette. It's not heavy and the raspberries and chocolate work great together as far as flavors. Enjoy!

Ingredients

1 1/2 c
crushed graham crackers
1/4 c
sifted powder sugar
1/3 c
melted butter
Find more recipes at goboldwithbutter.com
2 c
fresh or frozen raspberries, thawed
1/2 tsp
granulated sugar
3
8 oz packages of cream cheese, softened
1 can(s)
sweetened condensed milk
4
eggs
1 tsp
pure vanilla extract
1 c
semi sweet chocolate chips, melted & cooled
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Directions Step-By-Step

1
Preheat oven to 350 degrees. For crust, combine crushed crackers and powdered sugar; stir in melted butter. Press onto bottom and about 2 inches up sides of a 9-inch springform pan. Set aside.
2
In a small bowl stir together 1 cup of the raspberries and the granulated sugar. Set aside. For filling, in a large mixing bowl beat cream cheese and condensed milk with an electric mixer until combined. Add eggs and vanilla; beat just until combined. Divide batter in half. Stir melted chocolate into half of the batter. Pour chocolate batter into crust-lined pan. Stir raspberry-sugar mixture into remaining batter. Spoon raspberry batter over chocolate batter.
3
Place pan on a shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when pan is gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool cake completely. Cover; chill at least 4 hours. Serve with remaining raspberries. Makes 16 servings.

About this Recipe