Chocolate Raspberry Swirl Cheesecake

Impress your loved ones with this delightful Chocolate Raspberry Swirl Cheesecake! This easy recipe guide shows you everything you need to create a rich, creamy dessert bursting with flavor. From essential ingredients to step-by-step instructions and helpful tips, you'll avoid common mistakes and achieve the perfect texture. Ready to whip up this sweet treat? Click through to explore the full recipe and delight your taste buds!

Print Recipe Pin Recipe

Ingredients

1 ½ cups graham cracker crumbs

½ cup unsalted butter, melted

2 tablespoons sugar

24 oz cream cheese, softened

1 cup sugar

1 teaspoon vanilla extract

3 large eggs

1 cup sour cream

½ cup cocoa powder

½ cup fresh raspberries

2 tablespoons raspberry puree (from blended raspberries)

½ cup dark chocolate chips

Instructions

Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan with cooking spray.

In a mixing bowl, combine the graham cracker crumbs, melted butter, and 2 tablespoons of sugar. Mix until well combined.

Press the crumb mixture firmly into the bottom of the prepared pan to form a crust. Bake for 10 minutes, then remove from the oven and let cool.

In another large bowl, beat the softened cream cheese with an electric mixer on medium speed until smooth and creamy. Gradually mix in 1 cup of sugar and the vanilla extract until well blended.

Add the eggs one at a time, mixing just until incorporated after each addition.

Fold in the sour cream and cocoa powder, ensuring there are no lumps, then set aside 1 cup of the batter in a separate bowl.

Into the larger portion of the batter, stir in the dark chocolate chips, mixing well.

Gently fold the raspberry puree into the reserved cup of batter to create a swirl.

Pour half of the chocolate batter into the prepared crust, spreading it evenly. Then add dollops of the raspberry batter on top, followed by the remaining chocolate batter.

Using a knife or skewer, gently swirl the raspberry batter into the chocolate batter to create a marbled effect.

Bake in the preheated oven for about 55-65 minutes or until the center is set but still slightly wobbly.

Turn off the oven and crack the door open, letting the cheesecake cool gradually to prevent cracking.

Once cooled to room temperature, refrigerate for at least 4 hours or overnight for best results.

Before serving, top with additional fresh raspberries if desired.

Prep Time: 20 min | Total Time: 7 hours | Servings: 12

- Presentation Tips: Serve the cheesecake with a drizzle of chocolate sauce and a dusting of cocoa powder on top, alongside fresh raspberries for a beautiful contrast.