Raspberry Swirl Cheesecake


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A beautiful raspberry swirl tops the cake of this delicious dessert.

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  • Crust:
  • 19 oz. pkg. chocolate wafer cookies, finely crushed
  • 1/4 C. butter, melted
  • 1/4 C. firmly packed brown sugar
  • Filling:
  • 3 8 oz. pkg. cream cheese, softened
  • 1 C. sugar
  • 1 C. sour cream
  • 3 eggs
  • 2 Tbs. lemon juice
  • 3 Tbs. flour
  • 2 tsp. vanilla extract
  • 1 12 oz. can raspberry dessert filling, strained

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Preheat oven to 325 degrees. In medium bowl, combine cookie crumbs, butter, and brown sugar.  Press firmly on bottom of spring-form 9" pan with sides greased. Lightly press cookie crumbs into the sides of the pan. In large bowl, beat cheese until fluffy. Beat in sugar, sour cream and eggs on low speed until smooth. Add lemon juice, flour and vanilla and mix well.  In medium bowl, stir 1/3 of the batter into strained raspberry filling and mix well.  Pour remaining batter into prepared pan. Using a spoon, drop the raspberry filling into the plain batter. With knife, swirl filling into batter. Bake for one hour or until center is set. Carefully loosen top of cheesecake from the edge of pan. Cool, refrigerate overnight, and carefully removes sides. Garnish as desired


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