Triple Chocolate-Raspberry Cheesecake Recipe

Name: Triple Chocolate-Raspberry Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 24 vanilla creme-filled chocolate sandwich cookies, finely crushed; 3/4 cup plus 2 Tbsp. sugar, divided; 1/3 cup butter, melted; 5 oz. BAKER'S Semi-Sweet Chocolate, divided; 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened; 3 eggs; 1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding; 1-1/2 cups cold milk; 1-1/2 cups thawed COOL WHIP Whipped Topping; 1 cup fresh raspberries

Servings: persons

24 vanilla creme-filled chocolate sandwich cookies, finely crushed
3/4 cup plus 2 Tbsp. sugar, divided
1/3 cup butter, melted
5 oz. BAKER'S Semi-Sweet Chocolate, divided
3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
3 eggs
1 pkg. (3.9 oz.) JELL-O Chocolate Flavor Instant Pudding
1-1/2 cups cold milk
1-1/2 cups thawed COOL WHIP Whipped Topping
1 cup fresh raspberries

1
Heat oven to 350 degrees F.
2
Mix baking crumbs, 2 Tbsp.
3
sugar and butter; press onto bottom of 9-inch springform pan.
4
Bake 10 min.
5
Meanwhile, melt 4 oz.
6
chocolate as directed on package; cool slightly.
7
Beat cream cheese and remaining sugar in large bowl with mixer until blended.
8
Add melted chocolate; mix well.
9
Add eggs, 1 at a time, mixing on low speed after each just until blended; pour over crust.
10
Bake 40 to 45 min.
11
or until center is set.
12
Run knife around rim of pan to loosen cake; cool before removing rim.
13
Refrigerate cheesecake 3 hours.
14
Beat pudding mix and milk in medium bowl with whisk 2 min.
15
Stir in COOL WHIP.
16
Spoon over cheesecake; spread to evenly cover top of cake.
17
Refrigerate 1 hour.
18
Melt remaining chocolate as directed on package just before serving cheesecake.
19
Garnish cheesecake with raspberries; drizzle with chocolate.

4659

kcal

Calories

287

Fat

457

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 24 vanilla creme-filled chocolate sandwich cookies, finely crushed, 3/4 cup plus 2 Tbsp. sugar, divided, 1/3 cup butter, melted, 5 oz. BAKER'S Semi-Sweet Chocolate, divided, and more.

Yes, Triple Chocolate-Raspberry Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Triple Chocolate-Raspberry Cheesecake

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