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Raspberry Chocolate Swirl Cheesecake

  • PRINT

  Amount Per Serving % DV *
Calories450
Calories from Fat240
Total Fat27 g42% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol130 mg43% DV
Sodium260 mg11% DV
Total Carbohydrates49 g16% DV
Dietary Fiber2.0 g8% DV
Sugars39 g
Protein6 g
Vitamin A20% DV
Vitamin C6% DV
Calcium0 mg6% DV
Iron10% DV
  Amount Per Serving % DV *
Calories450
Calories from Fat240
Total Fat27 g42% DV
Saturated Fat14 g70% DV
Trans Fat0 g
Cholesterol130 mg43% DV
Sodium260 mg11% DV
Total Carbohydrates49 g16% DV
Dietary Fiber2.0 g8% DV
Sugars39 g
Protein6 g
Vitamin A20% DV
Vitamin C6% DV
Calcium0 mg6% DV
Iron10% DV
  • 3 packages cream cheese
  • 1/4 cup HERSHEY'S Cocoa
  • 2/3 cup seedless red raspberry jam
  • CHOCOLATE CRUMB CRUST
  • 3 tablespoons all-purpose flour
  • 3 to 4 drops red food color
  • 1 cup sugar
  • RASPBERRY SAUCE
  • Fresh raspberries
  • 1 tablespoon vegetable oil
  • 1-1/2 teaspoons vanilla extract
  • 3 eggs

  • 1. Prepare CHOCOLATE CRUMB CRUST. Heat oven to 425°F.
  • 2. Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla in large bowl until smooth. Add eggs; beat until well blended. Stir together cocoa and remaining 1/4 cup sugar in medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups cream cheese mixture; blend well. Stir jam to soften. Add jam, flour and food color, if desired, to remaining mixture in bowl; blend well.
  • 3. Pour half of raspberry mixture into prepared crust. Drop small spoonfuls of about half of chocolate mixture over raspberry. Repeat procedure with remaining mixture, ending with chocolate on top; gently swirl with knife or metal spatula for marbled effect.
  • 4. Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 55 minutes or until center appears set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours before serving. Serve with RASPBERRY SAUCE and raspberries, if desired. Cover; refrigerate leftover cheesecake. Makes 12 servings.
  • CHOCOLATE CRUMB CRUST: Heat oven to 350°F. Stir together 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/4 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl. Stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool slightly.
  • RASPBERRY SAUCE: Stir together 1/4 cup sugar and 2 teaspoons cornstarch in small saucepan; stir in 1 package (10 oz.) frozen red raspberries, thawed. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Cool; press through sieve to remove seeds. About 1 cup sauce.

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