This creamy and delicious Raspberry Swirl Cheesecake is a show-stopping dessert with a buttery graham cracker crust, a luscious cream cheese filling, and vibrant raspberry swirls. Perfect for any celebration or as a sweet treat for the family!
Total Time:1 hour 25 minutes (includes prep + cook)
Yield:12 servings
Ingredients
Crust:
1 ½ cups graham cracker crumbs
½ cup unsalted butter, melted
2 tbsp granulated sugar
Filling:
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 tsp vanilla extract
½ cup sour cream
Raspberry Swirl:
1 cup fresh raspberries (or frozen, thawed)
2 tbsp granulated sugar
1 tsp lemon juice
Instructions
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and wrap the bottom with foil.
Prepare the Crust: Combine graham cracker crumbs, melted butter, and sugar. Press the mixture into the bottom of the prepared pan. Bake for 10 minutes and let it cool.
Make the Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each. Stir in vanilla and sour cream. Pour filling over the cooled crust.
Create the Raspberry Swirl: Blend raspberries, sugar, and lemon juice until smooth. Strain to remove seeds. Drop small spoonfuls of the raspberry sauce onto the filling and swirl with a toothpick or knife for a marbled effect.
Bake: Place the pan in a water bath and bake for 55-65 minutes, or until the edges are set and the center is slightly jiggly.
Cool to room temperature, then refrigerate for at least 4 hours or overnight.
Notes
For the best results, use room-temperature ingredients.
