I understand this recipe may not be the most fitting recipe to share at the start of the new year. But I made this delicious cheesecake over the holidays, and I just had to share it with you all!
It’s the perfect treat to serve when hosting dinner or coffee. It’s so tasty – there won’t be a single slice left, so you won’t have to worry about the leftovers tempting you every time you open the fridge!
I always like to add my own touch to recipes I find on Pinterest, so I tossed in a package of fresh raspberries to add a little extra flavor! You can certainly leave them out; either way, you’ll have a new fan-favorite dessert.
Raspberry Chocolate Cheesecake
Recipe from Also the Crumbs Please
25 Oreos, crushed
6 tbsp butter, melted
1 tbsp unsweetened cocoa powder
4 bars cream cheese, room temperature
1-½ cups sugar
¼ cup unsweetened cocoa powder
1 + ¾ cups semi-sweet chocolate, melted
1/3 cup heavy whipping cream
2 tsp vanilla
¼ tsp salt
1 – 4 oz package fresh raspberries *optional
Preheat oven to 350°. Use a silicone cheesecake pan or line a 9” springform pan with parchment paper.
Combine all the crust ingredients in a small bowl and press evenly into the bottom of the cheesecake pan, going up on the sides about one inch. Allow to set in the freezer until needed.
Whisk together the cream cheese, sugar, and unsweetened cocoa until smooth and even. Add in the melted chocolate and whisk until just combined.
Add in the eggs one at a time and mix just until combined. Scrape down the sides of the bowl as needed and add in the heavy whipping cream, vanilla, and salt. Stir in the raspberries last. Once combined, pour into the prepared pie crust and level as needed.
I like to place my cheesecake on a baking sheet for easy removal. The original recipe calls for 55-65 minutes bake time, but I found that I needed about 70 minutes for my oven and silicone pan. I shut the oven off at 60 minutes and it wasn’t baked all the way in the middle. So test yours with a toothpick if needed!
Once set, shut off the oven and crack the door. Leave the cheesecake for about an hour. Remove and allow it to reach room temperature before transferring to the refrigerator to chill. Chill for about 3 hours or overnight before serving.