Chocolate Raspberry Cheesecake Recipe

Photo by: Taste of Home

89% would make again

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“My husband loves cheesecake, and this favorite is from a cookbook I bought long ago for $1 at a yard sale. We love raspberries and chocolate—what a match!”

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• 16 Servings
• Prep: 40 min. Bake: 65 min. + chilling

Ingredients

• 1-1/2 cups cream-filled chocolate sandwich cookie crumbs
• 2 tablespoons butter, melted
• 4 packages (8 ounces each) cream cheese, softened
• 1-1/4 cups sugar
• 1 cup (8 ounces) sour cream
• 1 teaspoon Spice Island® Pure Vanilla Extract
• 3 eggs, lightly beaten
• 9 ounces semisweet chocolate, chopped
• 1/2 cup seedless raspberry preserves
• 
  TOPPING:
• 6 ounces semisweet chocolate, chopped
• 1/3 cup heavy whipping cream
• Fresh raspberries and whipped cream, optional

Directions

• Place a greased 9-in. springform pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Combine cookie crumbs and butter; press onto the bottom of prepared pan.
• In a large bowl, beat cream cheese and sugar until smooth. Beat in sour cream and vanilla. Add eggs; beat on low speed just until combined. Set aside 1-1/2 cups; pour remaining batter over crust.
• In a microwave, melt chocolate; stir in preserves until blended. Stir in reserved batter just until blended. Drop by tablespoonfuls over the plain batter (do not swirl). Place springform pan in a large baking pan; add 1 in. of hot water to larger pan.
• Bake at 325° for 65-75 minutes or until center is just set and top appears dull. Remove springform pan from water bath. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer.
• For topping, place chocolate in a small bowl. In a small saucepan, bring cream just to a boil. Pour over chocolate; whisk until smooth. Cool slightly. Spread over top of cheesecake. Refrigerate overnight. Garnish with raspberries and whipped cream if desired. Yield: 16 servings.

Nutrition Facts: 1 slice (calculated without optional garnishes) equals 557 calories, 38 g fat (22 g saturated fat), 123 mg cholesterol, 269 mg sodium, 49 g carbohydrate, 3 g fiber, 9 g protein.

Chocolate Raspberry Cheesecake published in Taste of Home February/March 2010, p85