Chocolate Raspberry Cheesecake Pie Recipes

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RASPBERRY CHEESECAKE



Raspberry Cheesecake image

Provided by Ina Garten

Categories     dessert

Time 14h

Yield 12 to 15 servings

Number Of Ingredients 12

1 1/2 cups graham cracker crumbs (10 crackers)
1 tablespoon sugar
6 tablespoons (3/4 stick) unsalted butter, melted
2 1/2 pounds cream cheese, at room temperature
1 1/2 cups sugar
5 whole extra-large eggs, at room temperature
2 extra-large egg yolks, at room temperature
1/4 cup sour cream
1 tablespoon grated lemon zest (2 lemons)
1 1/2 teaspoons pure vanilla extract
1 cup red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pints fresh raspberries

Steps:

  • Preheat the oven to 350 degrees F.
  • To make the crust, combine the graham crackers, sugar, and melted butter until moistened. Pour into a 9-inch springform pan. With your hands, press the crumbs into the bottom of the pan and about 1-inch up the sides. Bake for 8 minutes. Cool to room temperature.
  • Raise the oven temperature to 450 degrees F.
  • To make the filling, cream the cream cheese and sugar in the bowl of an electric mixer fitted with a paddle attachment on medium-high speed until light and fluffy, about 5 minutes. Reduce the speed of the mixer to medium and add the eggs and egg yolks, 2 at a time, mixing well. Scrape down the bowl and beater, as necessary. With the mixer on low, add the sour cream, lemon zest, and vanilla. Mix thoroughly and pour into the cooled crust.
  • Bake for 15 minutes. Turn the oven temperature down to 225 degrees F and bake for another 1 hour and 15 minutes. Turn the oven off and open the door wide. The cake will not be completely set in the center. Allow the cake to sit in the oven with the door open for 30 minutes. Take the cake out of the oven and allow it to sit at room temperature for another 2 to 3 hours, until completely cooled. Wrap and refrigerate overnight.
  • Remove the cake from the springform pan by carefully running a hot knife around the outside of the cake. Leave the cake on the bottom of the springform pan for serving.
  • To make the topping, melt the jelly in a small pan over low heat. In a bowl, toss the raspberries and the warm jelly gently until well mixed. Arrange the berries on top of the cake. Refrigerate until ready to serve.
  • Note: Measure your springform pan. The bottom of mine measures 9 inches, but it says 9 1/2. I put the springform pan on a sheet pan before putting it in the oven to catch any leaks.

CHOCOLATE RASPBERRY PIE



Chocolate Raspberry Pie image

After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 8 servings.

Number Of Ingredients 12

Dough for single-crust pie
3 tablespoons sugar
1 tablespoon cornstarch
2 cups fresh or frozen unsweetened raspberries, thawed
FILLING:
1 package (8 ounces) cream cheese, softened
1/3 cup sugar
1/2 teaspoon vanilla extract
1/2 cup heavy whipping cream, whipped
TOPPING:
2 ounces semisweet chocolate
3 tablespoons butter

Steps:

  • On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.

Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.

EASY CHOCOLATE-RASPBERRY CHEESE PIE



Easy Chocolate-Raspberry Cheese Pie image

My sister's recipe always get raves when I make this! Nice for Valentine's Day dessert, too. Enjoy!

Provided by Cookie Monster

Categories     Desserts     Pies     Fruit Pie Recipes     Raspberry Pie Recipes

Time 1h25m

Yield 8

Number Of Ingredients 9

6 ounces cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 large egg
3 tablespoons lemon juice
1 teaspoon vanilla extract
1 cup frozen raspberries
1 chocolate crumb pie crust
¼ cup heavy whipping cream
2 (1 ounce) squares semi-sweet baking chocolate

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C).
  • Beat cream cheese in a large bowl until fluffy. Gradually beat in condensed milk until smooth. Add egg, lemon juice, and vanilla extract; mix well.
  • Arrange raspberries on the bottom of the pie crust and slowly pour cream cheese mixture on top.
  • Bake in the preheated oven until center is almost set, 30 to 35 minutes. Let cool completely, about 30 minutes.
  • Combine cream and chocolate in a small saucepan over low heat, stirring until melted and smooth, 3 to 5 minutes. Pour chocolate glaze over the cooled pie and refrigerate until ready to serve.

Nutrition Facts : Calories 410.7 calories, Carbohydrate 48.8 g, Cholesterol 73.5 mg, Fat 22.5 g, Fiber 1.8 g, Protein 7.8 g, SaturatedFat 11.7 g, Sodium 265.9 mg, Sugar 38.6 g

CHOCOLATE RASPBERRY CHEESECAKE



Chocolate Raspberry Cheesecake image

This triple layer cheesecake is the perfect ending to any meal! Treat your family or impress your guests with this sweet & creamy dessert.

Provided by ReaLemon/ReaLime

Categories     Trusted Brands: Recipes and Tips     ReaLemon/ReaLime

Time 50m

Yield 8

Number Of Ingredients 9

2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 egg
3 tablespoons ReaLemon® lemon juice from concentrate
1 teaspoon vanilla extract
1 cup fresh or frozen raspberries
1 (6 ounce) ready-made graham cracker crumb crust
2 ounces semisweet chocolate
¼ cup whipping cream

Steps:

  • Heat oven to 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk until smooth. Add egg, ReaLemon® and vanilla and mix well. Press raspberries firmly into bottom of crust, reserving a few whole berries for garnish. Slowly pour cream cheese mixture over fruit. Bake 30 to 35 minutes or until center is almost set. Cool.
  • Chocolate Glaze: In small saucepan, over low heat, melt semisweet chocolate with whipping cream. Stir until thickened and smooth. Remove from heat. Glaze over cheesecake. Chill. Garnish as desired.

Nutrition Facts : Calories 415.4 calories, Carbohydrate 47.2 g, Cholesterol 73.5 mg, Fat 22.7 g, Fiber 1.9 g, Protein 8 g, SaturatedFat 11.6 g, Sodium 258.4 mg, Sugar 39.2 g

CHOCOLATE RASPBERRY CHEESECAKE PIE



Chocolate Raspberry Cheesecake Pie image

This chocolate topped Raspberry Cheese Pie looks very elegant and yet it is so easy to make. Why not impress your friends &/or family? You won't be sorry. I found this @dianasdesserts.com.

Provided by Manami

Categories     Cheesecake

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 12

2 (3 ounce) packages cream cheese, softened
1 (14 ounce) can sweetened condensed milk
1 large egg
3 tablespoons lemon juice (fresh or concentrated)
1 teaspoon vanilla extract
1 cup fresh raspberries, washed or 1 cup frozen raspberries, thawed
1 (6 ounce) graham cracker crust, pie crust or
1 (6 ounce) ready made chocolate cookie pie crust (We used the chocolate pie crust)
fresh raspberry, garnish (optional)
fresh mint sprig, garnish (optional)
2 (1 ounce) semi-sweet chocolate baking squares
1/4 cup whipping cream

Steps:

  • Preheat oven to 350F(180C).
  • With mixer, beat cream cheese until fluffy.
  • Gradually add in sweetened condensed milk until smooth.
  • Add egg, lemon juice, and vanilla extract; mix well.
  • Arrange raspberries on bottom of pie crust that has been taken out of the "store" plate and placed in a glass one.
  • Very slowly pour cheese mixture over fruit.
  • Bake for 30-35 minutes or until center is almost set.
  • Cool completely.
  • Prepare Chocolate Glaze:.
  • In small saucepan over low heat, melt chocolate squares with whipping cream.
  • Cook and stir until thick and smooth.
  • Remove from heat.
  • Top cheesecake with chocolate glaze and chill.
  • Garnish with raspberries &/or mint sprigs.

Nutrition Facts : Calories 525.4, Fat 29.2, SaturatedFat 13.1, Cholesterol 77.1, Sodium 402.6, Carbohydrate 60, Fiber 2.1, Sugar 44.6, Protein 8.9

WHITE CHOCOLATE RASPBERRY CHEESECAKE



White Chocolate Raspberry Cheesecake image

As a dairy farmer's wife, I have experience making cheesecake. In fact, most anything containing milk products is tasty in my book. If I'm out of cream cheese, it's time to go to the grocery store! -Wendy Barkman, Breezewood, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 12 servings.

Number Of Ingredients 12

1-1/2 cups graham cracker crumbs
1/4 cup sugar
1/3 cup butter, melted
FILLING:
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1/3 cup sour cream
3 tablespoons all-purpose flour
1 teaspoon vanilla extract
3 large eggs, lightly beaten
1 package (10 to 12 ounces) white baking chips
1/4 cup seedless raspberry jam

Steps:

  • In a small bowl, combine the graham cracker crumbs, sugar and butter. Press onto the bottom of a greased 9-in. springform pan; set aside., In a large bowl, beat cream cheese and sugar until smooth. Beat in the sour cream, flour and vanilla. Add eggs; beat on low speed just until combined. Fold in the chips. Pour over crust. , In a microwave, melt raspberry jam; stir until smooth. Drop by teaspoonfuls over batter; cut through batter with a knife to swirl. , Place pan on a double thickness of heavy-duty foil (about 18 in. square). Securely wrap foil around pan. Place in a large baking pan; add 1 in. of hot water to larger pan., Bake at 325° for 80-85 minutes or until center is just set. Cool on a wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Cover and refrigerate overnight. Remove sides of pan.

Nutrition Facts : Calories 403 calories, Fat 23g fat (13g saturated fat), Cholesterol 97mg cholesterol, Sodium 211mg sodium, Carbohydrate 45g carbohydrate (23g sugars, Fiber 0 fiber), Protein 6g protein.

NO-BAKE RASPBERRY CHEESECAKE



No-bake raspberry cheesecake image

Customise our raspberry cheesecake by adding white chocolate, yogurt or mascarpone, or, for a richer base, swap the digestive biscuits for shortbread

Provided by Samuel Goldsmith

Categories     Dessert

Time 30m

Number Of Ingredients 8

300g digestive biscuits
100g unsalted butter, melted
500g full-fat soft cheese
100g caster sugar, plus 2 tbsp
1 tsp vanilla extract
300ml double cream
300g raspberries
icing sugar, for dusting (optional)

Steps:

  • Blitz the biscuits in a food processor or tip into a food bag and bash to fine crumbs using a rolling pin. Transfer to a bowl and stir in the melted butter until the mixture looks like damp sand. Tip the buttery crumbs into a 20cm springform tin and press into the base using the back of a spoon until you have a smooth, even layer. Chill until needed.
  • Tip the soft cheese, sugar, vanilla, and cream into a bowl and beat using an electric whisk until thick and creamy. Fold in about two-thirds of the raspberries, pressing the berries lightly against the side of the bowl as you do to squeeze out some of their juices and lightly ripple the cream.
  • Scrape the cheesecake mixture over the chilled base and smooth the top with a spatula. Chill for at least 6 hrs, or preferably overnight. Can be made up to two days ahead and chilled. To serve, carefully remove from the tin, scatter with the remaining raspberries and dust with icing sugar, if using.

Nutrition Facts : Calories 459 calories, Fat 36 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 28 grams carbohydrates, Sugar 17 grams sugar, Fiber 2 grams fiber, Protein 5 grams protein, Sodium 0.79 milligram of sodium

CHOCOLATE RASPBERRY CHEESECAKE



Chocolate Raspberry Cheesecake image

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! -Mickey Turner, Grants Pass, Oregon

Provided by Taste of Home

Categories     Desserts

Time 1h45m

Yield 16 servings.

Number Of Ingredients 13

1-1/2 cups Oreo cookie crumbs
2 tablespoons butter, melted
4 packages (8 ounces each) cream cheese, softened
1-1/4 cups sugar
1 cup sour cream
1 teaspoon vanilla extract
3 large 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

Steps:

  • Preheat oven to 325°. 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-safe bowl, 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 until center is just set and top appears dull, 65-75 minutes. Remove springform pan from water bath; remove foil. Cool cheesecake 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. Remove sides of pan.

Nutrition Facts : Calories 557 calories, Fat 38g fat (22g saturated fat), Cholesterol 123mg cholesterol, Sodium 269mg sodium, Carbohydrate 49g carbohydrate (41g sugars, Fiber 3g fiber), Protein 9g protein.

RASPBERRY CHOCOLATE CHEESECAKE



Raspberry Chocolate Cheesecake image

This eye-catching cheesecake showcases red raspberries and heavenly dark chocolate. It's a treat in our house for special occasions. -Robinne Hurt, Crossfield, Alberta

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 12 servings.

Number Of Ingredients 12

2 cups chocolate wafer crumbs (about 38 wafers)
1/3 cup sugar
1/2 cup butter, melted
FILLING:
1 envelope unflavored gelatin
3/4 cup cold water
2 cups heavy whipping cream
3 packages (two 8 ounces, one 3 ounces) cream cheese, softened
1/3 cup sugar
4 ounces semisweet chocolate, melted and cooled
1 cup fresh or frozen raspberries
Fresh raspberries and mint, optional

Steps:

  • Combine the wafer crumbs, sugar and butter. Press onto the bottom and 1 in. up the sides of a greased 9-in. springform pan; set aside., In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Heat over low heat, stirring until gelatin is completely dissolved; cool slightly., In a large bowl, beat cream until stiff peaks form; set aside. In another large bowl, beat cream cheese and sugar; stir in cooled gelatin. Transfer half of the mixture to another bowl. , To one bowl, fold in melted chocolate and half of the whipped cream. Pour over prepared crust. To the other bowl, gently fold in the remaining whipped cream, then the raspberries. Pour over chocolate layer. Refrigerate for 6 hours or overnight., Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with berries and mint if desired.,

Nutrition Facts : Calories 472 calories, Fat 36g fat (22g saturated fat), Cholesterol 97mg cholesterol, Sodium 306mg sodium, Carbohydrate 33g carbohydrate (22g sugars, Fiber 2g fiber), Protein 6g protein.

CHOCOLATE CHEESECAKE PIE



Chocolate Cheesecake Pie image

Guests always go for this rich but simple pie. I like topping it with fresh raspberries or cherry pie filling. -Sandy Schwartz, Brooklyn, NY

Provided by Taste of Home

Categories     Desserts

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (8 ounces) cream cheese, softened
1/4 cup butter, softened
1/3 cup sugar
1-1/2 teaspoons vanilla extract
1-1/2 cups milk chocolate chips, melted and cooled
1 carton (8 ounces) frozen whipped topping, thawed
1 graham cracker crust (9 inches)
Chocolate curls, optional

Steps:

  • In a large bowl, beat cream cheese, butter, sugar and vanilla until smooth. Beat in cooled chocolate. Fold in whipped topping. Spoon into crust. Refrigerate until serving. Decorate with chocolate curls as desired.

Nutrition Facts : Calories 535 calories, Fat 35g fat (20g saturated fat), Cholesterol 53mg cholesterol, Sodium 270mg sodium, Carbohydrate 48g carbohydrate (38g sugars, Fiber 1g fiber), Protein 6g protein.

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