Double Chocolate Cheesecake With Raspberry Sauce
Chocolate Cheesecake Recipes

Double Chocolate Cheesecake With Raspberry Sauce

Chocolate and white chocolate combine in this heavenly cheesecake topped with raspberry sauce.

30 min
09 hrs 45 min



1 1/3 cups graham cracker crumbs

1/4 cup Land O Lakes® Butter, melted

2 tablespoons sugar


1 cup sugar

4 (8-ounce) packages cream cheese, softened

4 large Land O Lakes® Eggs

1 (10-ounce) package (2 cups) white baking chips,  melted

1 cup chocolate fudge ice cream topping, warmed


2 (10-ounce) packages frozen raspberries in syrup, thawed

1 tablespoon cornstarch


 *Substitute 12 ounces white chocolate.

How to make

  1. STEP 1

    Heat oven to 325°F.

  2. STEP 2

    Combine all crust ingredients in bowl. Press onto bottom of ungreased 10-inch springform pan. Bake 10 minutes. Cool.

  3. STEP 3

    Combine 1 cup sugar and cream cheese in bowl. Beat at medium speed, scraping bowl often, until creamy. Add 1 egg at a time, beating well after each addition. Stir in melted white baking chips. (Mixture may look lumpy.)

  4. STEP 4

    Pour half of cream cheese mixture into prepared crust. Spoon 1/2 cup chocolate fudge topping over cream cheese mixture in crust; swirl with knife. Top with remaining cream cheese mixture. Spoon remaining chocolate fudge topping over cream cheese mixture; swirl with knife. Bake 65-75 minutes or until just set 2 inches from edge of pan.

  5. STEP 5

    Turn off oven; with oven door open at least 4 inches, let cheesecake stand in oven at least 30 minutes or until center is set. Remove from oven. Loosen sides of cheesecake from pan by running knife around inside of pan. Cool completely. Cover; refrigerate 8 hours or overnight.

  6. STEP 6

    Press raspberries through strainer; discard seeds. (Strain raspberries again, if seeds still remain.) Whisk strained raspberries and cornstarch together in 1-quart saucepan. Cook over medium heat, stirring constantly, 4-8 minutes or until mixture comes to a full boil. Boil, stirring constantly, 2 minutes or until slightly thickened. Remove from heat. Cool 5 minutes; stir. Cover; refrigerate until serving time.

  7. STEP 7

    Spoon raspberry sauce over each slice of cheesecake. Store refrigerated.


33Fat (mg)
125Cholesterol (mg)
390Sodium (mg)
59Carbohydrates (g)
2Dietary Fiber
9Protein (g)


Explore reviews from
our online community

  June 13, 2015

wondering if this an be made in a convection oven and lowering the temp by 25 degrees using a regular wilton spring form pan?

— says lorraine
Test Kitchen Comment June 17, 2015

Hi Lorraine, we haven't tested this recipe in anything other than a 10inch spring form pan in a regular oven, but if your pan is dark, we'd suggest lowering the temperature. Let us know how it turns out for you!

— says mallory
  April 20, 2009

I made this for Easter. Everyone loved it. I would recommend baking with a water bath since mine cracked everywhere the chocolate swirls were.

— says Cheryl
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