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Choco-Raspberry Dream Cheesecake
This dessert features the delicious pairing of raspberries and chocolate, and looks decadent in the display case or on a plate.
Ingredients
Servings: 12
1/4 cup bittersweet or semisweet chocolate pieces
18 chocolate sandwich cookies with white filling
3 Tablespoons butter, melted
2 8-ounce packages cream cheese, softened
1 14-ounce can sweetened condensed milk
1 teaspoon vanilla
2 eggs
2 cups LUCKY LEAF® Premium Red Raspberry Fruit Filling
Method
- Preheat oven to 400°F.
- Place chocolate pieces in a food processor. Cover and process until ground; remove and set aside.
- Add cookies to the food processor. Cover and blend until fine crumbs form.
- Add melted butter. Cover and pulse until combined.
- Pat crumbs into the bottom and 1-inch up the sides of a 9-inch springform pan. Wrap outside of pan with a double layer of heavy foil. Place pan in a roasting pan; set aside.
- In a large mixing bowl, beat cream cheese with an electric mixer until smooth. Add sweetened condensed milk and 1-teaspoon of vanilla, beat until combined.
- Add eggs, one at a time, beating just until combined after each addition. Stir inground chocolate. Spoon batter into prepared springform pan.
- Set roasting pan on oven rack. Pour boiling water into roasting pan around springform pan to the depth of 1-inch.
- Bake for 15-minutes.
- Reduce oven temperature to 325°F. Bake for 1-hour.
- Turn oven off. Let stand in oven for 1-hour.
- Remove foil from pan. Loosen sides of cake from pan. Cover and chill for 2-hours. Remove sides of pan.
- Place cheesecake on serving platter. Spoon pie filling over cheesecake.
Printed: Dec 21, 2024
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