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- 1 1/2 cups finely crushed graham crackers
- 1/4 cup finely chopped walnuts
- 1 tablespoon sugar
- 1/2 teaspoon ground cinnamon (optional)
- 1/2 cup butter, melted
- 3 8 ounce package cream cheese, softened
- 1 cup sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla
- 1/4 cup milk
- 3 eggs, slightly beaten
- 4 ounces semisweet or bittersweet chocolate melted with 2 tablespoon whipping cream
- 1 recipe Raspberry Sauce (optional)
- Fresh rasberries
1. Preheat oven to 375 degrees F. For crust, in a bowl combine crushed graham crackers, walnuts, the 1 tablespoon sugar, and, if desired, the cinnamon. Stir in melted butter. Press the crumb mixture onto the bottom and about 2 inches up the sides of a 9-inch springform pan; set aside.
2. For filling, in a large mixing bowl beat cream cheese, the 1 cup sugar, the flour, and vanilla with an electric mixer until combined. Beat in milk until smooth. Stir in eggs.
3. Pour filling into crust-lined pan. Pour filling into crust-lined pan. Dot with melted chocolate and use a thin metal spatula to marble. Place pan in a shallow baking pan (see optional Water Bath Method, below). Bake for 35 to 40 minutes or until a 2-1/2-inch area around the outside edge appears set when gently shaken.
4. Cool in pan on a wire rack for 15 minutes. Using a small sharp knife, loosen the crust from sides of pan; cool for 30 minutes. Remove the sides of the pan; cool cheesecake completely on rack. Cover and chill at least 4 hours before serving. If desired, serve with Raspberry Sauce or fresh rasberries. Makes 12 servings.
- Prepare crust as directed. Place the crust-lined springform pan on a double layer of 18x12-inch heavy-duty aluminum foil. Bring edges of foil up and mold around sides of pan to form a watertight seal. Prepare filling as directed and pour into prepared pan. Place in a roasting pan and pour enough hot water around pan to reach halfway up the sides. Bake as directed. When done, edges of cake will be set but center will jiggle a bit when pan is gently shaken. Turn oven off and allow cheesecake to sit in oven for 1 hour (cheesecake will continue to set up during standing time in oven). Remove from water bath and cool and chill as directed in step 4.
Yield: 1 cup sauce
- 3 cups fresh or frozen raspberries, thawed
- 1/3 cup sugar
- 1 teaspoon cornstarch
1. Place 1-1/2 cups fresh raspberries or thawed frozen raspberries in a blender container or food processor bowl. Cover and blend or process until berries are smooth. Press berries through a fine-mesh sieve; discard seeds. Repeat with another 1-1/2 cups raspberries. (You should have 1 cup of sieved berries.) In a medium saucepan, stir together sugar and cornstarch. Add sieved berries. Cook and stir over medium heat until thickened and bubbly. Cook and stir for 2 minutes more. Remove from heat. Cool slightly. Makes about 1 cup sauce.
- Servings Per Recipe 12,
- cal. (kcal) 426,
- Fat, total (g) 32,
- chol. (mg) 138,
- sat. fat (g) 17,
- carb. (g) 29,
- Monosaturated fat (g) 10,
- Polyunsaturated fat (g) 3,
- fiber (g) 1,
- sugar (g) 18,
- pro. (g) 8,
- vit. A (IU) 1069,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 1,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 20,
- Cobalamin (Vit. B12) (µg) 0,
- sodium (mg) 303,
- Potassium (mg) 155,
- calcium (mg) 71,
- iron (mg) 1,
- Other Carb () 2,
- Fat () 6,
- Percent Daily Values are based on a 2,000 calorie diet
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