Chocolatey cream cheese filling swirled with raspberry jam, baked to creamy perfection in a chocolate crust, and finished with fresh raspberries.
- Prep Time: 20-25 Minutes
- Cool Setting Time: 1 Hour
- Total Time: 1½ HoursServes: 8
Chocolate Raspberry Cheesecake
What You Need
- 1 9" Keebler® Ready Crust® Chocolate Pie Crust
- 16 oz. cream cheese, room temperature
- 14 oz. sweetened condensed milk
- 2 eggs
- 3 oz. chocolate pudding mix
- 3 Tbsp raspberry jam
- 12 raspberries, plus more for topping
How To Make It
- 1. Preheat oven to 250°F.
- 2. Place cream cheese in a stand mixer with a paddle attachment and mix on medium-high speed for 2 minutes until completely whipped and smooth.
- 3. Reduce stand mixer speed to medium, then add sweetened condensed milk and mix until incorporated.
- 4. Add eggs into cream cheese mixture one at a time, scraping sides as needed.
- 5. Add 3 oz. chocolate pudding mix and mix until combined.
- 6. Pour batter into Keebler® Ready Crust® Chocolate Pie Crust, stud 12 raspberries through the batter, and spoon raspberry jam into middle of the pie. Use a wooden skewer to swirl jam throughout pie.
- 7. Bake for 1 hour or until center is set.
- 8. Cool completely, top with additional fresh raspberries, and serve.
Chocolate Pie Crust
