Description
A rich and creamy chocolate raspberry cheesecake with a crunchy graham cracker crust, perfectly balanced for a delightful dessert experience.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/3 cup sugar
- 1/2 cup butter, melted
- 4 (8 ounce) packages cream cheese, softened
- 1 cup sugar
- 1 teaspoon vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1 cup raspberry puree
- 8 ounces semi-sweet chocolate, melted
Instructions
- Preheat the oven to 325°F (165°C).
- In a bowl, mix together the graham cracker crumbs, sugar, and melted butter. Press this mixture firmly into the bottom of a springform pan.
- In a mixing bowl, beat together the softened cream cheese, sugar, and vanilla extract until smooth.
- Add the eggs one at a time, mixing well after each addition.
- Mix in the sour cream until fully incorporated.
- Gently fold in the melted chocolate and raspberry puree until completely combined.
- Pour the filling over the crust and bake for 55-60 minutes until the center is set but still slightly jiggly.
- Remove from the oven, cool at room temperature, and refrigerate for at least 4 hours before serving.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze individual slices for up to a month.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 367
- Sugar: 17g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 140mg