Raspberry Chocolate Cheesecake
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| Recipe Rating: | |
| Categories: | Cakes, Fruit Desserts, Chocolate, Other Desserts, Quick & Easy, For Kids |
| Keywords: | cheesecake, raspberry, berries |
| Serves: | 16 |
| Prep Time: | |
| Cook Time: |
Ingredients
| 1 1/2 c | crushed graham crackers |
| 1/4 c | sifted powder sugar |
| 1/3 c | melted butter |
| 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
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.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.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.

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