• Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Serves: 12
Raspberry Sauce
  • 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 1/4 Cup granulated sugar
  • 1 1/2 Teaspoons cornstarch
Chocolate Graham Crust
  • 1/2 Cup pecans, toasted
  • 1/3 Cup granulated sugar
  • 5 Tablespoons butter, melted
  • 10 whole chocolate graham crackers, broken into pieces
  • 4 Packages (8 ounces each) cream cheese, at room temperature
  • 2/3 Cup granulated sugar
  • 1/2 Cup sour cream
  • 1 Tbsp. cornstarch
  • 1/3 Cup Grand Marnier or orange flavored liqueur
  • 1 Tsp. vanilla extract
  • 4 large eggs
Raspberry Cheesecake Topping
  • 2 Packages (6 ounces or 1 1/3 cup each) Driscoll's Raspberries
  • 2 Tablespoons confectioners' sugar
Raspberry Sauce
  • Puree raspberries in a blender or food processor until smooth. Press through a mesh sieve to remove seeds. Pour puree into a measuring cup and add enough water to make 1 cup, if necessary. Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended. Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened. Remove from heat and let cool.
Chocolate Graham Crust
  • Preheat oven to 350°F. Pulse graham crackers, pecans and sugar in a blender or food processor to make fine crumbs. Add 2 tablespoons raspberry sauce and melted butter; pulse or stir until combined. Press mixture onto bottom of 9 x 3-inch springform pan with removable bottom. Bake 10 minutes. Cool completely. Reduce oven to 325°F.
  • Combine cream cheese, sugar, sour cream and cornstarch in a large mixing bowl. Beat with an electric mixer on medium speed 2 minutes. Beat in eggs one at a time. Stir in Grand Marnier and vanilla; pour into prepared crust.

    Set the springform pan on a piece of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and place on oven rack. Pour in enough boiling water to reach halfway up sides of the springform pan.

    Bake 1 hour at 325°F. Turn off oven and prop the door ajar with the handle of a wooden spoon. Let cool in the oven for 1 hour. Remove from oven and cool completely. Remove from springform pan.

    Heat remaining raspberry sauce in a microwave-safe bowl on high (100 percent) power 30 seconds, or just until warm. Spread evenly over top of cheesecake; refrigerate 1 hour.
Raspberry Cheesecake Topping
  • Top cheesecake with remaining raspberries and dust with confectioners' sugar.

    Lighten Up Tip
    To reduce fat, substitute reduced-fat sour cream, egg substitute for large eggs and 2 packages (8 ounces each) reduced-fat cream cheese for 2 packages (8 oz. each) cream cheese.
Rated 5 out of 5 by from None better!!!! I've made this cheesecake recipe many times and have always had rave reviews. The cheesecake is the best recipe I've tried--fluffy and not dense and hard. The topping is tasty and looks exquisite when assembled. Just used the same cheesecake recipe but made a Blueberry Topping instead of the raspberry. It was equally as good.
Date published: 2016-10-25
Rated 5 out of 5 by from Great flavour The end result was great and everyone loved it at a family and friends barbeque. To cut costs a bit, I used frozen raspberries for the sauce, I also used Cointrau instead of Grand Marnier. But please, put a metric converter on the measurements and give substitutes for graham crackers - We live in Australia and the recipes on your local website are not nearly as good.
Date published: 2017-02-05
Rated 5 out of 5 by from Everybody loved it I have made this recipe several times now. Did not have Grand Marnier, so used Coi ntreau- tastes great. Please adjust recipe to metric and give substitute for Graham Crackers with total weight for overseas cooks. I live in Australia and used butternut snaps.Recipe also works well with frozen raspberries, except for decorating.
Date published: 2017-05-05
Rated 5 out of 5 by from My Go-To Cheesecake Recipe! Made this once, it was a huge hit and it is the recipe I always refer to as a base for other cheesecakes. The crust is amazing! Also, I use the New York method of baking to avoid a water bath: 500 degrees for 15 minutes then 200 degrees for one hour (or until set). Never cracks!
Date published: 2017-06-01
Rated 5 out of 5 by from Elegant Specialty Desert I made this for Christmas a couple years back, and received rave reviews. All cheesecake lovers should try this one!
Date published: 2016-10-25
Rated 5 out of 5 by from best cheesecake ever! I made this cheesecake for an office Christmas party and everyone loved it! One colleague even said it was the best cheesecake she'd ever had - EVER! The flavor is great, the texture light and fluffy, and visually it's absolutely stunning. Everyone raved about it and I give full credit to the recipe. Thank you, Driscoll's! I will be making this one again and again.
Date published: 2016-10-25
Rated 5 out of 5 by from Special Treat I made this for Thanksgiving and Christmas this year and it received rave reviews from family and friends. I cheated and used a store-bought Oreo crust (I don't have a spring form pan), which didn't look as nice but tasted great. Make sure to leave at least several hours for cooling. In fact, I found the texture was best on Day 2.
Date published: 2016-10-25
Rated 5 out of 5 by from A Sure Winner! Cant go wrong with this recipe. Tons of Ooos and Aahhs when you bring this to the table. Driscolls Berries are the best! No substitute will do.
Date published: 2016-10-25
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Calories 556
Total Fat 38.74 g
Saturated Fat 19.84 g
Cholesterol 171.36 mg
Sodium 348 mg
Total Carbohydrates 44.38 g
Dietary Fiber 4.76 g
Protein 8.55 g