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Raspberry Swirl Cheesecake

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A creamy, dreamy cheesecake with a vibrant raspberry swirl and a buttery graham cracker crust.

Ingredients

Scale
  • 1 1/2 cups graham cracker crumbs
  • 1/4 cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese, softened
  • 3/4 cup granulated sugar
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1 cup sour cream
  • 1 cup fresh or frozen raspberries
  • 2 tbsp granulated sugar
  • 1 tbsp lemon juice

Instructions

  1. Preheat oven to 325°F. Mix graham cracker crumbs, 1/4 cup sugar, and melted butter. Press into a 9-inch springform pan.
  2. Beat cream cheese and 3/4 cup sugar until smooth. Add eggs one at a time, then vanilla and sour cream. Pour over crust.
  3. Puree raspberries with 2 tbsp sugar and lemon juice. Strain seeds if desired. Drop spoonfuls onto cheesecake batter and swirl with a knife.
  4. Bake for 50-60 minutes until edges are set and center jiggles slightly. Cool in oven with door ajar, then refrigerate for at least 4 hours.

Nutrition

Find it online: https://thecookingjournal.com/raspberry-swirl-cheesecake/