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Desserts

Chocolate-Raspberry Cheesecake

Chocolate-Raspberry Cheesecake recipe
Recipe and Photo by: Better Homes and Gardens
A layer each of chocolate and raspberry cheesecake make this one a winner on two counts!
time
prep:
30 min
total:
1 hr 20 min
servings
total:
16 servings

What You Need

1-1/2
cups  finely crushed graham crackers
1/4
cup  sifted powdered sugar
1/3
cup  butter, melted
2
cups  fresh or frozen loose-pack raspberries, thawed
1/2
tsp.  granulated sugar
3
 8-oz. pkg. cream cheese, softened
14-oz.
can  sweetened condensed milk
4
 eggs
1
tsp.  vanilla
1
cup  semisweet chocolate pieces (6 oz.), melted and cooled

Make It

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.

K:63224v0:147509     Copyright - © [1994-2013] Meredith Corporation
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