Description
A creamy cheesecake with a pink velvet base and raspberry topping.
Ingredients
Scale
- 2 cups graham cracker crumbs
- 1/2 cup melted butter
- 24 oz cream cheese, softened
- 1 cup sugar
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1 tbsp red food coloring
- 1 cup raspberry puree
Instructions
- Preheat oven to 325°F.
- Mix graham cracker crumbs and melted butter. Press into a springform pan.
- Beat cream cheese and sugar until smooth.
- Add eggs one at a time, then vanilla and sour cream.
- Stir in food coloring.
- Pour batter over crust. Bake for 50 minutes.
- Cool, then top with raspberry puree.
- Chill for 4 hours before serving.
Notes
- Use room temperature cream cheese for smoother texture.
- Chill cheesecake overnight for best results.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 28g
- Sodium: 320mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: pink velvet, raspberry cheesecake, dessert, vegetarian