Keebler Chocolate Raspberry Cheesecake
Indulge in decadence with this luscious Keebler Chocolate Raspberry Cheesecake, a dessert that perfectly blends rich, creamy chocolate with the sweet tartness of raspberries. Featuring a buttery crust made from Keebler chocolate graham cracker crumbs, this cheesecake is layered with a velvety chocolate cream cheese filling swirled with raspberry preserves for a striking marbled effect. Simple to prepare with a dreamy balance of flavors, it's baked to perfection before being chilled for ultimate creaminess. Garnish with fresh raspberries for a touch of elegance, making it an irresistible centerpiece for any occasion. Whether you're satisfying a chocolate craving or celebrating a special moment, this cheesecake recipe promises to impress.
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Recipe Information
Ingredients
- 1.5 cups Keebler chocolate graham cracker crumbs
- 0.25 cups Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cups Granulated sugar
- 8 ounces Semi-sweet chocolate, melted and slightly cooled
- 1 teaspoon Vanilla extract
- 3 Large eggs
- 0.5 cups Raspberry preserves
- 1 cups Fresh raspberries (optional, for garnish)
Instructions
Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan lightly with butter or non-stick spray.
In a medium bowl, mix the Keebler chocolate graham cracker crumbs with the melted butter until the mixture resembles wet sand.
Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.
In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.
Add the melted chocolate and vanilla extract to the cream cheese mixture, blending until fully combined.
Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.
Pour the cheesecake batter over the chilled crust, spreading it out evenly with a spatula.
Warm the raspberry preserves slightly in a microwave-safe dish for about 10-15 seconds to thin the consistency.
Spoon small dollops of the warmed raspberry preserves onto the cheesecake batter. Use a toothpick or skewer to gently swirl the preserves into the batter, creating a marbled effect.
Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is slightly jiggly but the edges are set.
Turn off the oven and leave the cheesecake inside with the oven door cracked open for 1 hour to cool slowly, preventing cracks.
Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving.
Garnish with fresh raspberries if desired and serve chilled. Enjoy!
Nutrition Facts
Calories |
523 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 33.3 g | 43% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 266 mg | 12% | |
| Total Carbohydrate | 52.1 g | 19% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 39.4 g | ||
| Protein | 6.5 g | 13% | |
| Vitamin D | 0.3 mcg | 1% | |
| Calcium | 73 mg | 6% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 186 mg | 4% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
