Chocolate Covered Raspberry Cheesecake

 Tomorrow is my 30th birthday.  I kind of feel bittersweet about leaving my 20’s but am looking forward to what is to come in my 30’s.  During my 20’s, I married my husband, graduated from college and grad school, and had my son, just to name a few things.  My 30’s are going to be off to a good start, because my second son is due in just about a month.  While I don’t like getting older, I am excited about our future and to see what will happen in our lives.  Otherwise it really doesn’t feel different than any other birthday, except that I am 35 weeks pregnant.  I really don’t feel 30, but still feel like I’m in my 20’s.
To celebrate my birthday I decided to make myself one of my favorite desserts, cheesecake.  Since my husband doesn’t like cheesecake (he’s crazy), I don’t make it often, but there is no better excuse than a birthday and the fact that I am pregnant.  I decided to make a delicious raspberry cheesecake with a chocolate graham cracker crust and cover it with chocolate ganache.  Ganache is one of my favorite things and it tastes fantastic on cheesecake, especially combined with the raspberry flavor on this cheesecake.
This Chocolate Covered Raspberry Cheesecake tastes so delicious.  I really love the flavor combination of chocolate and the raspberry together and it tastes especially great in this cheesecake.  The chocolate graham cracker crust and chocolate ganache lend great chocolate flavor that taste spectacular with the raspberry flavored cheesecake in the center.  Plus the raspberries on top add some additional raspberry flavor.  This was a great birthday cheesecake and I will be definitely making this again.




Chocolate Covered Raspberry Cheesecake

Chocolate Covered Raspberry Cheesecake


  • 9 chocolate Graham Crackers, crushed
  • 1/4 cup butter, melted
  • 3 packages (8 ounces each) cream cheese, softened
  • 3/4 cup sugar
  • 3 eggs
  • 1 tablespoon vanilla
  • 1 cup raspberries, chopped
  • 1/2 cup heavy cream
  • 1 cup semi sweet chocolate chips
  • Additional raspberries (for garnish)


  1. Preheat the oven to 325 degrees.
  2. Take the crushed chocolate graham crackers and mix with the melted butter. Press the crust into the bottom of a 9 inch spring form pan lined with parchment paper or tin foil.
  3. In a large bowl, beat the cream cheese and sugar until smooth. Then beat in the eggs and the vanilla. Gently beat in the chopped raspberries.
  4. Pour the batter into the spring form pan on top of the crust. Bake the cheesecake for 1 hour to 1 hour 10 minutes or until a knife inserted in the center comes out clean. Remove the cheesecake from the oven and allow to completely cool.
  5. When done cooling, make the ganache. For the ganache, place the semi sweet chocolate chips into a medium sized bowl. In a small saucepan, pour the cream in and bring it to a boil. As soon as the cream boils up to the top of the pan, quickly remove it from the
  6. heat and pour it over the chocolate chips, whisking to mix together until the chocolate is melted.
  7. Pour the ganache on top of the cheesecake. If desired top with raspberries. Refrigerate for a few minutes until the ganache is set. Keep the cheesecake refrigerated until ready to serve.


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