Keebler Chocolate Raspberry Cheesecake

Indulge in decadence with this luscious Keebler Chocolate Raspberry Cheesecake, a dessert that perfectly blends rich, creamy chocolate with the sweet tartness of raspberries. Featuring a buttery crust made from Keebler chocolate graham cracker crumbs, this cheesecake is layered with a velvety chocolate cream cheese filling swirled with raspberry preserves for a striking marbled effect. Simple to prepare with a dreamy balance of flavors, it's baked to perfection before being chilled for ultimate creaminess. Garnish with fresh raspberries for a touch of elegance, making it an irresistible centerpiece for any occasion. Whether you're satisfying a chocolate craving or celebrating a special moment, this cheesecake recipe promises to impress.

Nutriscore Rating: 44/100

Prep Time:25 mins

Cook Time:60 mins

Total Time:85 mins

Servings: 12

Ingredients

• 1.5 cups Keebler chocolate graham cracker crumbs
• 0.25 cups Unsalted butter, melted
• 24 ounces Cream cheese, softened
• 1 cups Granulated sugar
• 8 ounces Semi-sweet chocolate, melted and slightly cooled
• 1 teaspoon Vanilla extract
• 3 Large eggs
• 0.5 cups Raspberry preserves
• 1 cups Fresh raspberries (optional, for garnish)

Directions

Step 1

Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan lightly with butter or non-stick spray.

Step 2

In a medium bowl, mix the Keebler chocolate graham cracker crumbs with the melted butter until the mixture resembles wet sand.

Step 3

Press the mixture evenly into the bottom of the prepared springform pan to form the crust. Place the pan in the refrigerator to chill while preparing the filling.

Step 4

In a large mixing bowl, beat the softened cream cheese and granulated sugar together using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Step 5

Add the melted chocolate and vanilla extract to the cream cheese mixture, blending until fully combined.

Step 6

Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix.

Step 7

Pour the cheesecake batter over the chilled crust, spreading it out evenly with a spatula.

Step 8

Warm the raspberry preserves slightly in a microwave-safe dish for about 10-15 seconds to thin the consistency.

Step 9

Spoon small dollops of the warmed raspberry preserves onto the cheesecake batter. Use a toothpick or skewer to gently swirl the preserves into the batter, creating a marbled effect.

Step 10

Bake the cheesecake in the preheated oven for 55-60 minutes, or until the center is slightly jiggly but the edges are set.

Step 11

Turn off the oven and leave the cheesecake inside with the oven door cracked open for 1 hour to cool slowly, preventing cracks.

Step 12

Transfer the cheesecake to the refrigerator and chill for at least 4 hours, or preferably overnight, before serving.

Step 13

Garnish with fresh raspberries if desired and serve chilled. Enjoy!

Nutrition Facts

Serving size	(1889.1g)

Amount per serving	% Daily Value*
Calories	6292.6

Total Fat 399.6g	0%
Saturated Fat 227.7g	0%
Polyunsaturated Fat g
Cholesterol 1440.5mg	0%
Sodium 3197.8mg	0%
Total Carbohydrate 640.4g	0%
Dietary Fiber 45.7g	0%
Total Sugars 476.6g
Protein 79.2g	0%

Vitamin D 120IU	0%
Calcium 916.2mg	0%
Iron 23.3mg	0%
Potassium 2418.6mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 55.5%

Protein: 4.9%

Carbs: 39.6%