Raspberry chocolate swirl cheesecake

Yield: 1 Servings

Measure Ingredient
\N \N Crust-----
1¼ cup Vanilla Wafer Crumbs --
\N \N (about 40 wafers)
¼ cup Cocoa Powder
¼ cup Powdered Sugar
¼ cup Unsalted Butter -- melted
\N \N Filling-----
24 ounces Cream Cheese -- softened
1 cup Sugar -- divided
1½ teaspoon Vanilla -- divided
3 \N Eggs -- at room temperature
¼ cup Cocoa Powder
1 tablespoon Vegetable Oil
⅔ cup Red Raspberry Spread --
\N \N (seedless)
3 tablespoons Flour


Preheat oven to 350. Combine crumbs, cocoa, and sugar and stir in butter. Press mixture onto bottom of 9-inch springform pan. Bake 8-10 minutes and cool.


Preheat oven to 425.

Beat cream cheese, ¾ cup sugar and 1 teaspoon vanilla until smooth.

Add eggs, beat until well-blended. In small bowl, stir together cocoa and remaining ¼ cup sugar. Add oil, remaining ½ teaspoon vanilla and 1½ cups cheese mixture; blend well. Add raspberry spread and flour to remaining cheese mixture and blend well. Pour half of raspberry mixture into pan, dollop with about half of chocolate mixture on top. Repeat with remaining mixture ending with chocolate dollops on top. Gently swirl with knife. Bake 10 minutes. Reduce oven temperature to 250 and continue baking for 55 minutes.

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