Description
Indulge in the creamy, fruity goodness of this Easy Baked Raspberry Cheesecake. With a buttery graham cracker crust, velvety smooth cream cheese filling swirled with raspberry jam, and topped with fresh raspberries, this dessert is a delightful treat for any occasion.
Ingredients
Scale
Graham Cracker Crust:
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons unsalted butter, melted
Cheesecake Filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
Raspberry Swirl:
- ½ cup raspberry jam
- 1 ½ cups fresh raspberries
Instructions
- Preheat and Prepare: Preheat the oven to 325°F and grease a 9-inch springform pan. Combine graham cracker crumbs, sugar, and melted butter. Press into the pan and bake.
- Mix Cheesecake Filling: Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream, vanilla, and flour.
- Layer and Bake: Pour half of the batter over the crust. Drizzle half of the warmed jam, swirl, then add the remaining batter. Swirl in the jam, top with raspberries, and bake.
- Cool and Chill: Allow the cheesecake to cool in the oven, then chill in the refrigerator for at least 4 hours.
- Serve: Top with fresh raspberries before serving.
Notes
- To prevent cracking, bake the cheesecake in a water bath or use a pan of hot water in the oven.
- Store leftovers covered in the refrigerator for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28 g
- Sodium: 280 mg
- Fat: 24 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 90 mg
