raspberry cream cheese cake with chocolate drizzle

How To Make raspberry cream cheese cake with chocolate drizzle

• 1

  To make crust: Combine Graham cracker and coconut cookie crumbs in a bowl with the melted butter, mix well. Press Mixture down firmly into bottom of a cake pan sprayed with cooking spray. Bake at 425 degrees for 8-10 min till browned on top(Not too Dark) Pull out of oven.
• 2

  To make filling: Mix Cream Cheese, eggs, extract, and sweetened condensed milk ina bowl with electric mixer till smooth ( a few lumps is ok).
• 3

  Pour Cream cheese mixture on top of the crust. Put in oven at 375 degrees farenheit for 25-45 mins depending on depth and size of cake pan. Cake is done when you can insert a toothpick into the cake and it comes out clean. Let cake cool. When cool drizzle chocolate on top. Enjoy!
• 4

  For fun: Add a couple drops of food coloring to make your cake the color you like. Red- Valentines Day Green- Saint Patricks Day. etc Also,you can make mini versions like I did in my photo. If you do, be sure to scale back baking so it does not burn.
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