Raspberry Chocolate Swirl Cheesecake

Serves: 12
Total Calories: 384


1 1/2 cups vanilla wafers or graham cracker crumbs
1/2 cup powdered sugar
1/4 cup cocoa
1/3 cup butter, melted
1 (10-ounce) package swirled dark chocolate and raspberry morsels, divided
3 (8-ounce) cans cream cheese, softened
1 (14-ounce) can sweetened condensed milk
3 eggs
2 teaspoons vanilla extract


Mix all together well and press into bottom and an inch up sides of 9-inch springform pan; chill.

Micro-melt half the chocolate chips for 90 seconds on HIGH in glass measure; stir and set aside. Beat cream cheese in mixer bowl till fluffy; gradually beat in milk, eggs, and vanilla, then melted chips till smooth. Pour into chilled crust. Bake in 300° oven 65 minutes. Let sit for 10 minutes; run knife around pan to loosen; sprinkle remainder of morsels over top. Refrigerate, covered loosely with wax paper. When thoroughly chilled, remove rim and cut into small wedges.

Editor's Extra: Be even more decadent by serving on a ribbon of chocolate sauce with a dollop of whipped cream. If you can’t find chocolate and raspberry morsels, use any kind . . . it’ll work!

Fun Fact: It’s usually a good idea to put tin foil around a springform pan. Or put a pizza pan on the rack beneath it . . . just in case.

Nutritional Facts:

Serves: 12
Total Calories: 384
Calories from Fat: 256

This Raspberry Chocolate Swirl Cheesecake recipe is from the Fast & Fabulous Party Foods and Appetizers Cookbook. Download this Cookbook today.

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