Description
This Easy Baked Raspberry Cheesecake features a creamy vanilla cheesecake base topped with a sweet-tart raspberry swirl, all nestled in a buttery graham cracker crust. Perfect for any occasion.
Ingredients
Units
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/3 cup melted butter
- 2 (8 oz) packages cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 cup fresh or frozen raspberries
- 2 tbsp sugar (for raspberry swirl)
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
- In a medium bowl, mix graham cracker crumbs, sugar, and melted butter until combined. Press into the bottom of the prepared pan. Bake for 8 minutes, then let cool.
- In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each. Mix in vanilla and sour cream until just combined.
- In a small saucepan over medium heat, cook raspberries and 2 tbsp sugar until broken down, about 5-7 minutes. Strain through a fine mesh sieve to remove seeds, if desired.
- Pour cheesecake batter over the crust. Drop spoonfuls of raspberry sauce on top and swirl with a knife or skewer.
- Bake for 45-50 minutes, or until the center is just set. Turn off oven, crack door open, and let cheesecake cool for 1 hour inside.
- Refrigerate for at least 4 hours or overnight before serving.
Notes
- Use frozen raspberries if fresh ones aren’t available.
- Let all ingredients come to room temperature for the smoothest texture.
- Serve with extra raspberry sauce or whipped cream if desired.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 26g
- Sodium: 280mg
- Fat: 26g
- Saturated Fat: 15g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 31g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg