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Decadent Dark Chocolate Raspberry Cheesecake

A rich baked cheesecake made with dark chocolate and a vibrant raspberry swirl on a chocolate cookie crust.
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Prep Time 30 minutes
Cook Time 1 hour 5 minutes
Total Time 1 hour 35 minutes
Servings: 10 slices
Course: Dessert, Snack
Cuisine: American, Autumn
Calories: 420

Ingredients
  

Chocolate Cookie Crust
  • 2 cups chocolate cookie crumbs
  • 0.5 cup unsalted butter melted
  • 0.25 cup granulated sugar
Cheesecake Filling
  • 24 oz cream cheese softened
  • 1 cup granulated sugar
  • 0.5 cup dark chocolate melted
  • 0.25 cup unsweetened cocoa powder
  • 3 eggs large
  • 1 tsp vanilla extract
  • 0.5 cup heavy cream
Raspberry Swirl
  • 1.5 cups raspberries fresh or frozen
  • 0.25 cup sugar
  • 1 tbsp lemon juice

Equipment

  • Mixing bowls
  • Springform pan
  • Saucepan
  • Hand mixer or stand mixer

Method
 

  1. Preheat oven to 325°F (165°C). Prepare and bake the chocolate cookie crust for 10 minutes.
  2. Simmer raspberries, sugar, and lemon juice until broken down. Strain and cool.
  3. Beat cream cheese until smooth. Add sugar, cocoa powder, and melted chocolate.
  4. Mix in eggs one at a time, followed by vanilla and cream.
  5. Pour filling over crust and swirl in raspberry sauce.
  6. Bake 55–65 minutes until edges are set and center slightly jiggles.
  7. Cool gradually, then refrigerate at least 4 hours before serving.

Notes

For best flavor and texture, chill overnight before slicing.