Chocolate Raspberry Cheesecake Crumb Cake Recipes

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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.

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

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