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Pink Velvet Raspberry Cheesecake

A visually stunning and flavor-packed cheesecake combining creamy filling, rich pink velvet layer, and fresh raspberries.
Print Recipe
Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American, Contemporary
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups 1 ½ cups graham cracker crumbs
  • 0.5 cups ½ cup sugar
  • 0.33 cups 1/3 cup butter, melted
For the Cheesecake Filling
  • 16 oz 16 oz cream cheese, softened
  • 1 cups 1 cup sugar
  • 3 units 3 eggs
  • 1 tsp 1 tsp vanilla extract
  • 0.25 cups ¼ cup heavy cream
  • 2 cups 2 cups fresh raspberries plus a few extra for garnish
  • 2 tbsp 2 tbsp raspberry puree optional for extra flavor
For the Pink Velvet Layer
  • 1 cup 1 cup all-purpose flour
  • 0.5 cups ½ cup unsweetened cocoa powder
  • 0.5 tsp ½ tsp baking powder
  • 0.5 tsp ½ tsp baking soda
  • 1 tsp 1 tsp salt
  • 0.5 cups ½ cup sugar
  • 0.5 cups ½ cup vegetable oil
  • 2 units 2 large eggs
  • 1 tsp 1 tsp vanilla extract
  • 1 tsp 1 tsp red food coloring for that wow factor!
For the Topping
  • to taste Whipped cream
  • for garnish Fresh raspberries

Method
 

Make the Crust
  1. Preheat your oven to 325°F (160°C).
  2. In a mixing bowl, combine the graham cracker crumbs, sugar, and melted butter. Mix until moistened.
  3. Press the mixture into the bottom of a 9-inch springform pan. Bake for about 10 minutes, then let cool.
Prepare the Cheesecake Filling
  1. In a large bowl, beat the softened cream cheese and sugar together until smooth.
  2. Add eggs one at a time, mixing well after each addition.
  3. Add the vanilla extract and heavy cream, then fold in the fresh raspberries and raspberry puree if using.
  4. Pour this filling over the cooled crust.
Whip Up the Pink Velvet Layer
  1. In a separate bowl, whisk together the flour, cocoa powder, baking powder, baking soda, and salt.
  2. In another bowl, mix the sugar, oil, eggs, vanilla extract, and red food coloring.
  3. Slowly fold in the dry ingredients until just combined.
  4. Gently spoon the pink velvet batter over the cheesecake layer and swirl them together for a marbled effect.
Bake and Chill
  1. Bake in the preheated oven for 45-50 minutes or until the center is just set.
  2. Allow the cheesecake to cool in the oven with the door ajar to prevent cracking.
  3. Refrigerate for at least 4 hours, or overnight if possible.
Serve
  1. Run a knife around the edges of the springform pan to loosen and remove the sides.
  2. Top with whipped cream and fresh raspberries before serving.

Notes

No fresh raspberries? Frozen ones work too! If your crust feels too crumbly, it might need more butter. Don't stress about making perfect swirls; embrace imperfections!