• 12 Ratings

For a showy appearance, this Chocolate-Raspberry Cheesecake recipe calls for a layer of raspberry cheesecake poured on top of a layer of chocolate cheesecake.

Source: Better Homes and Gardens
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement
Instructions Checklist
  • 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.

Instructions Checklist
Instructions Checklist
Instructions Checklist
  • 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

382 calories; 26 g total fat; 14 g saturated fat; 119 mg cholesterol; 257 mg sodium. 32 g carbohydrates; 8 g protein; 278 RE vitamin a; 4 mg vitamin c; 101 mg calcium; 2 mg iron;

Reviews

12 Ratings
  • 5 star values: 7
  • 4 star values: 2
  • 3 star values: 0
  • 2 star values: 1
  • 1 star values: 2