Description
Pink Velvet Raspberry Cheesecake combines creamy, raspberry-infused filling with a vibrant hue on a buttery crust—perfect for celebrations.
Ingredients
Scale
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tablespoons unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1/2 cup sour cream
- 1/4 cup raspberry puree (strained)
- 2 teaspoons vanilla extract
- 2 tablespoons all-purpose flour
- 3 large eggs
- Pink food coloring (optional)
- Fresh raspberries and whipped cream for garnish
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the bottom with foil.
- Combine graham cracker crumbs, sugar, and melted butter. Press into the pan to form crust; bake 8–10 minutes. Cool.
- Beat cream cheese until smooth. Add sugar, beat well.
- Mix in sour cream, raspberry puree, vanilla, and flour until combined.
- Add eggs one at a time, mixing slowly. Stir in pink food coloring if desired.
- Pour batter over the cooled crust, smoothing the top.
- Place in a water bath (roasting pan with hot water halfway up sides).
- Bake 55–65 minutes until center is nearly set.
- Turn oven off, crack door, cool cheesecake 1 hour inside oven.
- Chill at least 4 hours or overnight before serving.
- Garnish with fresh raspberries and whipped cream.
Notes
- For a stronger raspberry flavor, swirl extra raspberry puree into the top before baking.
- Use a chocolate cookie crust for a delicious twist!
- Prep Time: 25 minutes
- Cook Time: 1 hour 5 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American