Pink Velvet Raspberry Cheesecake
Pink Velvet Raspberry Cheesecake is a show-stopping dessert that beautifully combines creamy cheesecake with the vibrant tartness of fresh raspberries. With its stunning pink hue and buttery graham cracker crust, this cheesecake is perfect for any celebration or indulgent treat. Each bite delivers a rich, velvety experience that will leave your guests in awe. Whether it’s for a birthday party, holiday gathering, or just a sweet craving, this delightful dessert is sure to impress!
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 1 hour 20 minutes
- Yield: Serves approximately 10 slices 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ½ cup unsalted butter, melted
- ¾ cup granulated sugar, divided
- 16 oz cream cheese, softened
- 1 cup full-fat sour cream
- 1 cup fresh raspberries
- 2 tsp vanilla extract
- 3 large eggs
Instructions
- Preheat oven to 350°F (175°C). Combine graham cracker crumbs, melted butter, and ¼ cup sugar in a bowl; press into the bottom of a springform pan.
- Beat cream cheese in another bowl until smooth. Gradually add sour cream, remaining sugar, and vanilla extract; mix until creamy.
- Add eggs one at a time while mixing on low speed to avoid overmixing.
- Gently fold in fresh raspberries.
- Pour filling over the crust and bake for 50-60 minutes or until edges are set but center is slightly jiggly.
- Cool in the oven with the door ajar for an hour, then refrigerate for at least four hours or overnight.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 350
- Sugar: 23g
- Sodium: 270mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg