Description
Indulge in the creamy deliciousness of this Easy Baked Raspberry Cheesecake. A buttery graham cracker crust cradles a velvety smooth cream cheese filling with a sweet raspberry swirl, creating a dessert that’s sure to impress.
Ingredients
Scale
For the crust:
- 1½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
For the filling:
- 3 (8-ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
For the raspberry swirl:
- ¾ cup fresh or frozen raspberries
- 2 tablespoons sugar
- 1 teaspoon lemon juice
Instructions
- Preheat the oven: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the outside in foil to prevent leaks.
- Make the crust: Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake for 8–10 minutes. Let cool.
- Raspberry swirl: Cook raspberries, sugar, and lemon juice until thickened. Strain to remove seeds.
- Prepare filling: Beat cream cheese until smooth. Add sugar, eggs, vanilla, and sour cream. Pour over crust. Swirl in raspberry sauce.
- Bake: Bake for 50–60 minutes. Cool in the oven, then refrigerate for at least 4 hours before serving.
Notes
- Use full-fat cream cheese and sour cream for the creamiest texture.
- You can use store-bought raspberry preserves for convenience.
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 26g
- Sodium: 280mg
- Fat: 27g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
