Raspberry Chocolate Cheesecake
|Categories:||Cakes, Fruit Desserts, Chocolate, Other Desserts, Quick & Easy, For Kids|
|Keywords:||cheesecake, raspberry, berries|
|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|
|1 tsp||pure vanilla extract|
|1 c||semi sweet chocolate chips, melted & cooled|
Pinched by farleyemily, and 116 more.
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DirectionsPreheat 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.