Description

This Pink Velvet Raspberry Cheesecake combines a buttery graham cracker crust, a soft pink velvet cake layer, and a silky raspberry-infused cheesecake filling. It’s the ultimate dessert for celebrations, holidays, or any time you want a show-stopping, crowd-pleasing treat.

Ingredients

Scale

1½ cups graham cracker crumbs
¼ cup melted butter
1 cup pink velvet cake crumbs or 1 thin 9-inch cake layer (baked and cooled)
16 oz full-fat cream cheese (softened)
¾ cup granulated sugar
2 large eggs (room temperature)
½ cup heavy cream
1 tsp vanilla extract
2 tbsp all-purpose flour
¾ cup raspberry purée (strained if desired)
A few drops pink food coloring (optional)
1 cup whipped cream (for topping)
½ cup fresh raspberries (for garnish)

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Instructions

Preheat oven to 300°F (150°C). Line bottom of 9-inch springform pan with parchment paper.

Mix graham cracker crumbs and melted butter. Press into pan. Chill while preparing other layers.
Add pink velvet cake layer or crumbs over crust. Press gently to level.
In a large bowl, beat softened cream cheese until smooth.
Add sugar, then eggs one at a time, mixing on low speed.
Stir in heavy cream, vanilla extract, and flour until smooth.
Gently fold in raspberry purée and food coloring (if using).
Pour batter over cake layer. Tap pan gently to release air bubbles.
Wrap pan in foil, place in a water bath, and bake 55–70 mins until center is slightly jiggly.
Turn off oven, leave cheesecake inside with door cracked for 30 mins.
Cool to room temperature, then chill at least 6 hours or overnight.
Top with whipped cream and raspberries before serving.

Notes

For best results, chill overnight.

Use natural food coloring alternatives like beet juice.

Frozen raspberries should be thawed and drained well.

Clean knife between slices for the sharpest presentation.

Prep Time: 30 minutes
Cook Time: 70 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 410
Sugar: 23g
Sodium: 260mg
Fat: 29g
Saturated Fat: 16g
Unsaturated Fat: 11g
Trans Fat: 0g
Carbohydrates: 32g
Fiber: 2g
Protein: 6g
Cholesterol: 120mg