Chocolate Raspberry Cheesecake Recipe
Cheesecake is such a well loved dessert, and this Chocolate Raspberry Cheesecake Recipe is absolutely the best cheesecake I have ever made. This chocolate cheesecake is paired with fresh raspberries to create a dessert that is made in heaven.
Servings: 6
Calories: 712kcal
Ingredients
Crust ingredients
- 2 C crushed oreos
- ¼ C unsalted butter melted
Chocolate cheesecake ingredients
- 2 - 8 oz cream cheese softened
- ½ C sour cream
- ⅓ C sugar
- 2 tbsp cocoa powder
- 2 large eggs
- ½ C semi sweet chocolate chips melted
- 1 tsp vanilla
Chocolate Whipped Cream ingredients
- 1 C heavy whipping cream
- ¼ C cocoa powder
- ¼ C powdered sugar
Topping ingredients
- 1 - 18 oz Smuckers Raspberry Preserves
- 1 - 4 oz fresh raspberries for topping
Instructions
Crust Directions
- Line the bottom of a 6 inch springform pan with parchment paper and spray the sides with pam baking spray.
- Using a food processor, grind up 24 oreo cookies until sand texture like.
- Mix in the melted butter.
- Press the crushed Oreos into the springform pan.
- Place into the freezer while you make the cheesecake mixture.
Chocolate Cheesecake Directions
- Using a large mixing bowl, beat together the cream cheese, sugar, and sour cream until combined and smooth.
- Beat in the cocoa powder, melted chocolate and vanilla until combined.
- Beat in 1 egg at a time until combined after each egg.
- Pour cheesecake mixture into the crust.
- Cover with foil.
- Fill the instant pot with 1 cup of water.
- Place a trivet inside.
- Place the springform pan onto the trivet.
- Close the lid and set to sealing.
- Bake on manual setting high pressure for 35 minutes. Once timer goes off allow to natural release for 20 minutes.
- Remove the lid and use a paper towel to dap onto the foil to remove condensation.
- Carefully remove from the pot and place onto a wire rack and allow to cool completely.
- Place into the fridge overnight.
Chocolate Whipped Cream Directions
- Using a hand mixer, beat together all ingredients on medium speed until it starts to thicken.
- Increase the speed and continue to mix until stiff peaks form.
- Scoop whipped cream into piping bag.
Topping Directions
- Scoop out ¼ - ½ C of the raspberry preserves onto the top of the cheesecake and smooth evenly.
- Pipe dollops of whipped cream around the edge of the cheesecake.
- Top with fresh raspberries on top of the whipped cream.
- Cut and serve!
Nutrition
Calories: 712kcal | Carbohydrates: 72g | Protein: 9g | Fat: 46g | Saturated Fat: 24g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 15g | Trans Fat: 0.4g | Cholesterol: 144mg | Sodium: 292mg | Potassium: 418mg | Fiber: 5g | Sugar: 47g | Vitamin A: 1109IU | Vitamin C: 2mg | Calcium: 104mg | Iron: 9mg