Chocolate Raspberry Cheesecake Pie
Indulge in the ultimate dessert experience with this Chocolate Raspberry Cheesecake Pie—a luscious combination of rich chocolate, creamy cheesecake, and a vibrant raspberry topping. This recipe starts with a buttery chocolate graham cracker crust, baked to perfection, providing the ideal base for the decadent filling. The cheesecake layer is infused with melted semi-sweet chocolate and a hint of vanilla for an ultra-silky texture and deep cocoa flavor. Topped with a sweet-tart homemade raspberry compote, this pie offers the perfect balance of sweetness and freshness. With just 25 minutes of prep time and simple step-by-step instructions, this visually stunning dessert is perfect for special occasions or when you’re craving an elegant treat. Serve chilled for a slice of pure bliss that will impress your family and friends! Keywords: chocolate raspberry cheesecake pie, chocolate graham cracker crust, cheesecake dessert, raspberry topping, easy dessert recipe.
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Ingredients
- 1.5 cups chocolate graham crackers
- 6 tablespoons unsalted butter, melted
- 2 tablespoons granulated sugar (for crust)
- 16 ounces cream cheese, softened
- 0.75 cups granulated sugar (for filling)
- 6 ounces semi-sweet chocolate chips, melted
- 0.5 cups sour cream
- 1 teaspoons vanilla extract
- 2 large eggs
- 1.5 cups raspberries (fresh or frozen)
- 0.25 cups granulated sugar (for topping)
- 1 tablespoons cornstarch
- 2 tablespoons water
Directions
Step 1
Preheat your oven to 325°F (163°C).
Step 2
In a mixing bowl, combine chocolate graham cracker crumbs (1.5 cups), melted butter (6 tablespoons), and granulated sugar (2 tablespoons). Mix until the texture resembles wet sand.
Step 3
Press the mixture firmly and evenly into the bottom and sides of a 9-inch pie pan to form a crust. Bake for 8–10 minutes, then set aside to cool.
Step 4
In a large mixing bowl, beat the softened cream cheese (16 ounces) and granulated sugar (3/4 cup) until smooth and creamy.
Step 5
Mix in the melted semi-sweet chocolate chips (6 ounces), followed by the sour cream (1/2 cup) and vanilla extract (1 teaspoon).
Step 6
Add the eggs (2 large), one at a time, beating just until combined. Do not overmix.
Step 7
Pour the cheesecake filling into the cooled crust, spreading it evenly. Bake for 40–45 minutes, or until the center is just set and slightly jiggly.
Step 8
Turn off the oven and leave the pie inside with the door slightly ajar for 1 hour to cool gradually. Afterward, transfer the pie to the refrigerator to chill for at least 4 hours, or preferably overnight.
Step 9
While the cheesecake is chilling, prepare the raspberry topping. In a small saucepan, combine raspberries (1.5 cups), granulated sugar (1/4 cup), cornstarch (1 tablespoon), and water (2 tablespoons).
Step 10
Cook over medium heat, stirring constantly, until the mixture thickens and reaches a jam-like consistency (about 5–8 minutes). Remove from heat and allow it to cool completely.
Step 11
Before serving, spread the cooled raspberry topping evenly over the chilled cheesecake pie.
Step 12
Slice and serve your Chocolate Raspberry Cheesecake Pie. Enjoy!
Nutrition Facts
| Serving size | (1725.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5388.7 |
| Total Fat 354.5g | 0% |
| Saturated Fat 217.0g | 0% |
| Polyunsaturated Fat 8.8g | |
| Cholesterol 1119.5mg | 0% |
| Sodium 2181.1mg | 0% |
| Total Carbohydrate 520.8g | 0% |
| Dietary Fiber 38.4g | 0% |
| Total Sugars 400.8g | |
| Protein 69.2g | 0% |
| Vitamin D 82IU | 0% |
| Calcium 967.6mg | 0% |
| Iron 15.2mg | 0% |
| Potassium 2093.1mg | 0% |
Source of Calories