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Easy Baked Raspberry Cheesecake

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  • Author: clara
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 10 minutes (plus chilling time)
  • Yield: 8 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

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

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan or line the bottom with parchment paper.
  2. 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.
  3. 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.
  4. 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.
  5. Pour cheesecake batter over the crust. Drop spoonfuls of raspberry sauce on top and swirl with a knife or skewer.
  6. 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.
  7. 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

Find it online: https://recipe.ukfinda.com/easy-baked-raspberry-cheesecake/