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+ servings

Raspberry Swirl Cheesecake

A cheesecake topped with a raspberry swirl and ending with a chocolate crust. Perfection!
Prep Time30 mins
Cook Time1 hr 20 mins
Total Time1 hr 50 mins
Course: Dessert
Cuisine: American
Keyword: cheesecake recipe, raspberries
Servings: 12
Calories: 533kcal


  • 24 oz cream cheese at room temp
  • 2 cups sour cream at room temp
  • 1 1/2 cups sugar
  • 1 tsp vanilla extract
  • 3 large eggs at room temp
  • 1/2 cup raspberry sauce


  • 1 1/2 cups chocolate wafer crumbs see NOTES
  • 5 tbs butter melted
  • 2 tbs sugar


  • Preheat oven to 325 degrees F. Grease a 9-inch springform pan and wrap it in a double thickness of aluminum foil.
  • Mix all the crust ingredients together in a small bowl. Press into the bottom of the springform pan.
  • Beat cream cheese and sugar until light and fluffy. Beat in the sour cream and vanilla. Add the eggs, one at a time, beating well after each addition.
  • Pour cream cheese mixture into prepared pan. Drop raspberry sauce randomly over top of cream cheese mixture; use a knife to swirl it through the batter—do not overmix!!
  • Set the pan in a large roasting pan and pour about 2-inches of water in the roasting pan (making a water bath).
  • Bake for 70-80 minutes, or until center is almost set. Remove from the oven and set the pan on a rack. Cool 10 minutes then run a knife along the outside of the cake loosening it from the sides. Cool an additional hour then cover and refrigerate until completely chilled, preferably overnight.


Serving: 1g | Calories: 533kcal | Carbohydrates: 50g | Protein: 7g | Fat: 35g | Saturated Fat: 19g | Cholesterol: 148mg | Sodium: 375mg | Potassium: 188mg | Fiber: 1g | Sugar: 38g | Vitamin A: 1225IU | Vitamin C: 2.3mg | Calcium: 112mg | Iron: 1.1mg