raspberry chocolate cheesecake

Name: Raspberry Chocolate Cheesecake
Prep time: 30 min
Cook time: 50 min
Yield: 16
Ingredients: 1 1/2 cup(s) crushed graham crackers; 1/4 cup(s) sifted powder sugar; 1/3 cup(s) melted butter; 2 cup(s) fresh or frozen raspberries, thawed; 1/2 teaspoon(s) granulated sugar; 3 - 8 oz packages of cream cheese, softened; 1 can(s) sweetened condensed milk; 4 - eggs; 1 teaspoon(s) pure vanilla extract; 1 cup(s) semi sweet chocolate chips, melted & cooled

(1 RATING)

139 Pinches 2 Photos

Natalie Loop

Hudson, MI

Updated on Jun 26, 2012

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!

Rate

prep time 30 Min

cook time 50 Min

method ---

yield 16 serving(s)

Ingredients

1 1/2 cups crushed graham crackers
1/4 cup sifted powder sugar
1/3 cup melted butter
2 cups fresh or frozen raspberries, thawed
1/2 teaspoon granulated sugar
3 - 8 oz packages of cream cheese, softened
1 can sweetened condensed milk
4 - eggs
1 teaspoon pure vanilla extract
1 cup semi sweet chocolate chips, melted & cooled

How To Make raspberry chocolate cheesecake

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.

Step 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.
Step 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.
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