Comida Kraft
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Chocolate-Raspberry Cheesecake

(1) 1 Review
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16 servings

A layer each of chocolate and raspberry cheesecake make this one a winner on two counts!

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What You Need

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Make It

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  • 1. Preheat oven to 350 degrees F. For crust, combine crushed crackers and powdered sugar; stir in melted butter. Press onto bottom and about 2 inches up sides of a 9-inch springform pan. Set aside.
  • 2. In a small bowl stir together 1 cup of the raspberries and the granulated sugar. Set aside. For filling, in a large mixing bowl beat cream cheese and condensed milk with an electric mixer until combined. Add eggs and vanilla; beat just until combined. Divide batter in half. Stir melted chocolate into half of the batter. Pour chocolate batter into crust-lined pan. Stir raspberry-sugar mixture into remaining batter. Spoon raspberry batter over chocolate batter.
  • 3. Place pan on a shallow baking pan. Bake for 50 to 60 minutes or until center appears nearly set when pan is gently shaken. Cool in pan on a wire rack for 15 minutes. Loosen crust from sides of pan. Cool 30 minutes. Remove sides of pan; cool cake completely. Cover; chill at least 4 hours. Serve with remaining raspberries. Makes 16 servings.


  • 16 servings

Nutritional Information

Serving Size 16 servings
Calories 382
% Daily Value
Total fat 26g
Saturated fat 14g
Cholesterol 119mg
Sodium 257mg
Carbohydrate 32g
Protein 8g
Vitamin A 27 %DV
Vitamin C 7 %DV
Calcium 10 %DV
Iron 9 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

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  • ag74ny |

    I love this cheesecake ,it came out just perfect. Instead of chocolate I added Nutella .