Pink Velvet Raspberry Cheesecake Creamy. Dreamy. Raspberry perfection with a chocolatey twist.

Pink Velvet Raspberry Cheesecake recipe:

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Pink Velvet Raspberry Cheesecake

The perfect blend of elegance, indulgence, and fruity flair.

If you're looking to wow your guests (or just spoil yourself) with something that's as beautiful as it is delicious, look no further. This Pink Velvet Raspberry Cheesecake has a rich chocolate cookie crust, a silky-smooth raspberry-infused filling, and that dreamy pink hue that makes dessert time feel like a celebration. Let’s dive in!

Ingredients

For the Crust:

• 2 cups chocolate cookie crumbs
• 1/2 cup unsalted butter, melted

For the Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• (Add remaining filling ingredients below...)

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Pink Velvet Raspberry Cheesecake 

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Pink Velvet Raspberry Cheesecake

Creamy. Dreamy. Raspberry perfection with a chocolatey twist.

This cheesecake is the ultimate showstopper for birthdays, brunches, or any day you need a sweet pick-me-up. The smooth, velvety texture pairs beautifully with tart raspberries and a decadent cookie crust. Plus, that pink hue? Total eye candy.

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Ingredients

Crust:

• 2 cups chocolate cookie crumbs (like Oreos or chocolate graham crackers)
• 1/2 cup unsalted butter, melted

Filling:

• 3 (8 oz) packages cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/2 cup sour cream
• 1/3 cup raspberry purée (strained to remove seeds)
• A few drops of pink or red food coloring (optional, for that velvet pop)

Topping (Optional but dreamy):

• Fresh raspberries
• White chocolate shavings or curls
• Whipped cream

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Instructions

1. Prep the Crust:
   Preheat your oven to 325°F (160°C). In a bowl, combine chocolate cookie crumbs and melted butter. Mix until evenly moistened. Press the mixture into the bottom of a 9-inch springform pan. Bake for 8–10 minutes, then let cool while you make the filling.

2. Make the Filling:
   In a large bowl, beat the cream cheese until smooth and creamy (about 2–3 minutes). Gradually add sugar and continue to beat until well incorporated.

3. Add Eggs & Flavor:
   Beat in the eggs one at a time, scraping down the sides as needed. Stir in vanilla, sour cream, raspberry purée, and food coloring (if using) until evenly blended.

4. Bake the Cheesecake:
   Pour the filling over the crust. Smooth the top with a spatula. Wrap the bottom of the pan in foil and place in a larger roasting pan. Pour hot water into the roasting pan to create a water bath (helps prevent cracks).

   Bake for 50–60 minutes, or until the center is just set and a little jiggly. Turn off the oven, crack the door, and let the cheesecake cool for 1 hour.

5. Chill:
   Remove the cheesecake from the oven and water bath. Refrigerate for at least 4 hours, preferably overnight.

6. Decorate & Serve:
   Top with fresh raspberries, white chocolate shavings, and a swirl of whipped cream if desired. Slice and serve cold.

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Tips & Twists

• No food coloring? No problem. The raspberry gives a natural blush to the cheesecake.
• Want it extra raspberry? Drizzle raspberry sauce on top before serving.
• Craving a crunch? Add a layer of crushed freeze-dried raspberries on top for texture.

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