Elegant Raspberry Swirl Cheesecake made with a buttery graham cracker crust, rich baked cheesecake filling, and homemade raspberry sauce swirled throughout. A stunning dessert perfect for holidays, celebrations, and special occasions.
Yields 12 Servings Servings Quarter (3 Servings) Half (6 Servings) Default (12 Servings) Double (24 Servings) Triple (36 Servings) Prep Time 35 minsCook Time 1 hr 10 minsTotal Time 1 hr 45 minsGraham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Raspberry Swirl Sauce
1 ½ cups fresh or frozen raspberries
⅓ cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water
Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make Raspberry Sauce
3
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
Cook until berries break down and release juices.
Stir in cornstarch slurry and simmer until slightly thickened.
Strain through a fine mesh sieve to remove seeds. Cool completely.
Make the Cheesecake Filling
4
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble the Swirl
5
Pour cheesecake filling over crust.
Spoon small dollops of raspberry sauce on top.
Use a knife or skewer to gently swirl (do not overmix).
Bake (Water Bath)
6
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Slowly
7
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
8 Toppings & Garnishes
Beverages
Ingredients Graham Cracker Crust
1 ½ cups graham cracker crumbs
2 tbsp granulated sugar
6 tbsp unsalted butter, melted
Cheesecake Filling
32 oz full-fat cream cheese, room temperature
1 cup granulated sugar
2 tbsp cornstarch (or 3 tbsp all-purpose flour)
1 tsp vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream
4 large eggs, room temperature
Raspberry Swirl Sauce
1 ½ cups fresh or frozen raspberries
⅓ cup granulated sugar
1 tbsp lemon juice
1 tsp cornstarch
1 tbsp water
Directions Prepare the Pan
Make the Crust
2
Mix graham cracker crumbs, sugar, and melted butter until evenly combined.
Press firmly into the bottom of the pan.
Bake for 10 minutes , then cool slightly.
Make Raspberry Sauce
3
Combine raspberries, sugar, and lemon juice in a saucepan over medium heat.
Cook until berries break down and release juices.
Stir in cornstarch slurry and simmer until slightly thickened.
Strain through a fine mesh sieve to remove seeds. Cool completely.
Make the Cheesecake Filling
4
Beat cream cheese on low speed until smooth.
Add sugar and cornstarch; mix gently.
Blend in vanilla, sour cream, and heavy cream.
Add eggs one at a time , mixing just until incorporated.
Assemble the Swirl
5
Pour cheesecake filling over crust.
Spoon small dollops of raspberry sauce on top.
Use a knife or skewer to gently swirl (do not overmix).
Bake (Water Bath)
6
Place pan in a roasting pan and pour hot water halfway up the sides.
Bake for 70 minutes , until edges are set and center slightly jiggles.
Cool Slowly
7
Turn oven off, crack door open, and cool cheesecake inside oven for 1 hour .
Remove from water bath, cool to room temperature, then refrigerate at least 4 hours or overnight.
Pairing Suggestions
8 Toppings & Garnishes
Beverages
Raspberry Swirl Cheesecake
