Two cheesecake layers -- one raspberry, one chocolate -- stack up to make one stunning dessert.
- Makes: 16 servings
- Prep: 30 mins
- Bake: 50 mins
cups finely crushed graham crackers
cup sifted powdered sugar
cup butter, melted
cups fresh or frozen loose-pack raspberries, thawed
teaspoon granulated sugar
8 ounce package cream cheese, softened
can can sweetened condensed milk
cup semisweet chocolate pieces (6 oz.), melted and cooled
- Preheat oven to 350 degrees F. 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.
Nutrition Facts (Chocolate-Raspberry Cheesecake)
- Per serving:
- 382 kcal cal.,
- 26 g fat
- (14 g sat. fat,
- 119 mg chol.,
- 257 mg sodium,
- 32 g carb.,
- 8 g pro.
- Percent Daily Values are based on a 2,000 calorie diet