Description
This decadent Chocolate Raspberry Cheesecake combines a rich Oreo crust with creamy chocolate-infused cheesecake and a luscious raspberry topping. Perfectly balanced with a smooth and velvety texture, it’s an elegant dessert that impresses at any occasion.
Ingredients
Scale
Crust
- 2 cups crushed Oreos
- 1/4 cup unsalted butter, melted
Cheesecake Filling
- 2 (8 oz) packages cream cheese, softened
- 1/2 cup sour cream
- 1/3 cup sugar
- 2 tablespoons cocoa powder
- 2 large eggs
- 1/2 cup semi-sweet chocolate chips, melted
- 1 teaspoon vanilla extract
Topping
- 1 cup heavy whipping cream
- 1/4 cup cocoa powder
- 1/4 cup powdered sugar
- 1 (18 oz) jar Smucker’s Raspberry Preserves
- 4 oz fresh raspberries (for topping)
Instructions
- Prepare the crust: In a bowl, mix the crushed Oreos with the melted unsalted butter until well combined. Press the mixture evenly into the bottom of a 9-inch springform pan to form the crust. Refrigerate while preparing the filling.
- Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add sour cream, sugar, cocoa powder, and vanilla extract, blending until fully incorporated. Beat in the eggs one at a time, then fold in the melted semi-sweet chocolate chips until the mixture is creamy and uniform.
- Bake the cheesecake: Pour the cheesecake filling over the chilled Oreo crust in the pan. Smooth the top and bake in a preheated oven at 325°F (163°C) for 35 minutes or until the center is nearly set but still slightly jiggly. Turn off the oven, crack the oven door, and let the cheesecake cool there for 1 hour to prevent cracking. Then, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
- Prepare the topping and serve: In a mixing bowl, whip the heavy cream with cocoa powder and powdered sugar until stiff peaks form. Spread the raspberry preserves evenly over the cooled cheesecake. Pipe or spread the chocolate whipped cream on top and garnish with fresh raspberries. Slice and serve chilled.
Notes
- For a smoother crust, remove the cream filling from Oreos before crushing if preferred.
- To melt chocolate chips, use a double boiler or microwave in short bursts, stirring frequently to avoid burning.
- Allowing the cheesecake to cool gradually helps prevent cracks on the surface.
- Use a water bath during baking for extra moisture and even cooking if desired.
- Store leftovers covered in the refrigerator for up to 4 days.
