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Chocolate Raspberry Cheesecake

"Raspberries are a brilliant addition to this classic dessert!"
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Ingredients

servings 325 cals
Original recipe yields 12 servings (1 pie)

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Directions

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  1. Heat oven at 350 degrees F. With mixer, beat cream cheese until fluffy. Gradually beat in Eagle Brand(R) until smooth. Add egg, lemon juice, and vanilla; mix well.
  2. Arrange raspberries on bottom of crust. Slowly pour cheese mixture over fruit.
  3. Bake 30 to 35 minutes or until center is almost set. Cool
  4. Chocolate Glaze: In small saucepan, over low heat, melt semi-sweet chocolate with whipping cream. Cook and stir until thickened and smooth. Remove from heat. Top cheesecake with Chocolate Glaze; chill. Garnish as desired.

Footnotes

  • Tip
  • Soften cream cheese in microwave on high 15 to 20 seconds.

Nutrition Facts


Per Serving: 325 calories; 15.8 g fat; 24.4 g carbohydrates; 4.1 g protein; 50 mg cholesterol; 178 mg sodium. Full nutrition

Reviews

Read all reviews 24
  1. 32 Ratings

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Most helpful positive review

My family and I are very picky about our cheesecake. Everyone I have made this cheesecake for has raved about it. It has now become the preferred choice for my friends and families holiday deser...

Most helpful critical review

huge fan of all kinds of cheesecake- didn't like the texture of this.

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My family and I are very picky about our cheesecake. Everyone I have made this cheesecake for has raved about it. It has now become the preferred choice for my friends and families holiday deser...

I made this for Valentine's day, and it was great! I used fresh raspberries, baked it in an 8 in. springform pan, and made my own crust with graham cracker crumbs, butter, and a little sugar. ...

OMG!!! Absolutly Wicked! The best dessert I have ever made. A small dolup of whipped cream (it doesn't need it, but it looks pretty) on each slice with one fresh rasberry and a sprig of mint ...

This cheesecake is heavenly. Much of it is gone already, and I just made it last night! I only put about 1 tbsp of lemon juice in, because it tasted tart enough to me without the rest. Also, may...

Clearly an error in the ingredients list. The cream cheese quantity should be 2 EIGHT OZ rather than the listed 3 ounce. I found the cake to be of excellent quality, flavor and texture top n...

Made this for dessert after Easter dinner. It was pretty good, nice flavour, I think everyone enjoyed it, but in my opinion definitley use FRESH raspberries!! I used frozen and they made the b...

I made this last night and it looked gorgeous.Instead of putting the fruit on the base i made a sauce with it (10 oz of fruit, 3 tbs of sugar and 3 tbs of cornflour and 1/2 cup of water boiled f...

This is the easiest cheesecake recipe I have ever tried. It comes out perfect every time and people that 'kind of like' cheesecake LOVE this one and beg me to make it every holiday season!

First, the recipe is correct in calling for 2 3-oz packages cream cheese. I originally found this recipe in an old cookbook, so I imagine cream cheese used to come in much smaller packages. Th...