Chocolate-Raspberry Cheesecake

Two cheesecake layers -- one raspberry, one chocolate -- stack up to make one stunning dessert.

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  • Makes: 16 servings
  • Prep: 30 mins
  • Bake: 50 mins
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Chocolate-Raspberry Cheesecake
Ingredients
1 1/2
cups finely crushed graham crackers
1/4
cup sifted powdered sugar
1/3
2
cups fresh or frozen loose-pack raspberries, thawed
1/2
3
8 ounce package cream cheese, softened
14
can can sweetened condensed milk
4
eggs
1
teaspoon vanilla
1
cup semisweet chocolate pieces (6 oz.), melted and cooled
Directions
  1. 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.
  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.
  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.
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
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