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The Best Raspberry Caramel Chocolate Cheesecake

raspberry caramel chocolate cheesecake

Raspberry caramel chocolate cheesecake is one of the most popular desserts you can make, and it’s also one of the best! 

This caramel chocolate raspberry cheesecake has a creamy cheesecake filling mixed with sweet raspberry compote and toasted almonds. 

The entire cake is covered in melted chocolate ganache, and it’s finished off with fresh raspberries on top. Your friends and family will love this decadent dessert!

What’s better than chocolate cheesecake? Raspberry chocolate cheesecake! And what’s better than raspberry chocolate cheesecake? Cheesecake made with caramel and fresh raspberries, of course! 

I can’t tell you how amazing this raspberry caramel chocolate cheesecake tastes, because I don’t have enough space in my mouth to fit the word amazing next to this recipe, but that doesn’t mean you shouldn’t try it yourself! 

The dark chocolate crust is thick and crunchy and complements the tangy cream cheese layer perfectly.

Homemade Caramel Sauce

For an extra treat, make a homemade caramel sauce to drizzle over your cheesecake! Just follow these simple steps: Heat two cups of granulated sugar in a medium saucepan. 

Stir in 1/2 cup of heavy cream, 3 tablespoons of butter, and salt. Cook and stir until all of the sugar has dissolved. Remove from heat; add 2 teaspoons of vanilla extract and stir well to combine. 

Allow the caramel sauce to cool before drizzling over your Raspberry Cheesecake!

Cheesecake Base

In a food processor, blend cream cheese and sugar for about 1 minute until smooth. Add eggs, vanilla and sour cream, blend well. Pour mixture into a 9 inch springform pan. 

Wrap bottom and sides of pan with foil to prevent water from leaking into batter while it bakes in a water bath. 

Set springform pan in larger roasting pan and add hot water halfway up sides of springform pan (water should not go over top). 

Bake at 325F for 1 hour 20 minutes to 1 hour 25 minutes or until center is set but still slightly wobbly when moved. 

Remove cake from oven and let cool completely on wire rack before unmolding/unwrapping. Refrigerate at least 6 hours or overnight before serving.

Cheesecake Filling And Topping

To make your Raspberry Caramel Chocolate Cheesecake, you’ll need to first prepare your raspberries. 

You can use fresh or frozen. (If using frozen berries, defrost them ahead of time so they can be drained well.) Put your raspberries in a colander and set it over a bowl to drain for about 20 minutes. 

Make sure to press down lightly on your raspberries with a spoon while they drain. 

Once they’re done draining, set them aside and discard the liquid that has collected in their bowl; you want only fresh berry juice to remain! 

Transfer them back into a clean bowl, if needed, and toss with 1 teaspoon of cornstarch until they are evenly coated. Set aside. Next up?

Chocolate Sauce

This recipe calls for a thin, pourable consistency of melted semisweet chocolate. You can use either a ready-made version or make your own in a microwave-safe bowl. 

To make your own, place 4 ounces of chopped semisweet chocolate in a microwave-safe bowl and stir every 30 seconds until it melts into a thin, glossy sauce. 

Stir in 1 teaspoon of light corn syrup for even more shine. Use an offset spatula to gently spread it over any crumb topping before serving.

How to Prepare Yummy Raspberry chocolate cheesecake

This recipes makes two servings. Preheat oven to 400 degrees Fahrenheit and prepare a deep 8-inch springform pan by spraying with nonstick cooking spray and lining it with parchment paper. 

Mix together raspberries, sugar, cornstarch, and lemon juice in a medium saucepan over medium heat until berries begin to release their juices. 

Reduce heat to low, then simmer berries for 20 minutes while stirring occasionally. Set aside to cool completely before proceeding with recipe. 

Beat cream cheese in a large bowl with an electric mixer on medium speed until creamy and fluffy, about 3 minutes. Add sugar 1/4 cup at a time, mixing between each addition until well combined.


  • 1 1/2 cups (127g) chocolate cookie crumbs (graham crackers or Oreo cookies)
  • 1/4 cup (57g) melted butter
  • 1 cup (125g) fresh raspberries
  • 1/2 cup (96g) caramel bites or chopped soft caramels
  • 32 ounces (907g) cream cheese, softened at room temperature
  • 1/2 cup (122g) sour cream
  • 1 teaspoon vanilla extract
  • 1 cup (200g) white granulated sugar
  • 4 large eggs
  • 1 1/2 cups (265g) semi-sweet chocolate chips
  • 1/2 cup (96g) caramel bites or chopped soft caramels
  • For garnish:
  • fresh raspberries
  • melted chocolate

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