Two-Tone Chocolate Raspberry Cheesecake

“This cheesecake is very rich..............and delish! I've never made it in a springform pan so you may have to adjust the cooking time if you use this. I use 2 store bought, ready made 9 inch graham crusts. You could also use fresh raspberries but I like using the frozen because of the juice. I top it with fresh raspberries and chocolate shavings. I got this recipe from a girlfriend........I love her even more because of this recipe!”
READY IN:
45mins
YIELD:
2 9" pies
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine raspberries and sugar in a dish and set aside.
  2. In a large mixing bowl, cream together cream cheese, sweetened condensed milk, vanilla and eggs and divide the mixture in half.
  3. In a microwave, melt the chocolate chips.
  4. In one half, add the melted chocolate chips and put into a graham cracker crust. In the other half, fold in the raspberry mixture and pour on top of the chocolate layer.
  5. Bake at 350 for 25 - 30 minutes or until the top is a light brown color.
  6. Before serving, top with fresh raspberries and chocolate shavings.

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