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Double-Chocolate Raspberry Topped Cheesecake

Prep Time
30
min.
Total Time
6
hr.
30
min.
Servings

16 servings

Rich, creamy cheesecake gets even yummier with the addition of melted chocolate and juicy raspberries.

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What You Need

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Make It

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  • Heat oven to 325°F.
  • Mix crumbs and butter; press onto bottom of 9-inch springform pan. Bake 10 min.
  • Beat cream cheese, granulated sugar, flour and vanilla with mixer until well blended. Add melted chocolate; mix well. Add eggs, 1 at a time, mixing on low speed after each just until blended. Pour over crust.
  • Bake 55 min. to 1 hour or until center is almost set. Run knife around rim of pan to loosen cake; cool before removing rim. Refrigerate 4 hours. Top with berries just before serving; sprinkle with powdered sugar.

Size-Wise

Enjoy a serving of this cheesecake on special occasions.

Note

If using dark nonstick 9-inch springform pan, reduce oven temperature to 300ºF.

How to Press Crumb Mixture into Pan To Make Crust

Use bottom of straight-sided glass to evenly press cookie crumb mixture onto bottom of springform pan.

Servings

  • 16 servings

Nutritional Information

Serving Size 16 servings
AMOUNT PER SERVING
Calories 410
Total fat 28g
Saturated fat 16g
Cholesterol 125mg
Sodium 300mg
Carbohydrate 34g
Dietary fiber 2g
Sugars 26g
Protein 6g
% Daily Value
Vitamin A 15 %DV
Vitamin C 2 %DV
Calcium 6 %DV
Iron 6 %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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