Raspberry Apricot Cheesecake with Chocolate Crust Recipe – American Special
Everyone agrees that fruit and chocolate make a winning combination, but this raspberry apricot cheesecake with chocolate crust takes it to the next level! It’s creamy, decadent, and destined to be your favorite American dessert. The rich chocolate crust sets the stage, while a tangy fruit topping of raspberries and apricot preserves balances the sweetness. With a simple method to bake & chill, you’ll achieve that perfect cheesecake firmness and creamy texture every time.
- Prep Time15 min
- Cook Time1 hr 15 min
- Total Time1 hr 30 min
Chocolate Crust Ingredients:
- 1 ½ cups graham cracker crumbs (about 12-14 graham crackers or half of a 14 oz box)
- 1 tablespoon granulated sugar
- 2 tablespoons unsweetened cocoa powder
- 6 tablespoons (3/4 stick) melted unsalted butter
Cheesecake Ingredients:
- 2 ½ pounds cream cheese (5 blocks, 8 ounces each), at room temperature
- 1 ½ cups granulated sugar
- ¼ cup sour cream
- 7 large eggs, at room temperature
- 1/2 tablespoon real vanilla extract
Decoration/Topping:
- Raspberries
- Apricot preserves
- 1/2 cup heavy whipping cream with 1 tablespoon granulated sugar
Making the Chocolate Crust: Preheat oven to 350˚F
In a food processor, pulse 10 graham crackers with 1 tablespoon sugar and 2 tablespoons cocoa powder until finely ground into crumbs. Melt the butter and pour it into the crumb mixture. Pulse a few more times until evenly moistened.
Press the cookie mixture evenly onto the bottom of a 9-inch springform pan, going up 1 inch along the sides. Bake at 350˚F for 8 minutes. Remove from the oven and cool to room temperature.
Making the Cheesecake: Preheat Oven to 450˚F
In a large mixing bowl, beat 5 sticks of softened cream cheese and 1 1/2 cups sugar on medium-high speed for 5 minutes, scraping down the bowl halfway through.
Reduce mixer speed to medium and add eggs one at a time, allowing each egg to fully incorporate before adding the next. Scrape down the bowl well and continue mixing for another minute until well blended.
Reduce mixer speed to low and add 1/4 cup sour cream and 1/2 tablespoon vanilla extract. Mix until thoroughly incorporated. Pour the cheesecake mixture over the cooled cookie crust.
Place the oven rack one level lower (bottom third of the oven) and bake at 450˚F for 15 minutes. Without opening the oven door, reduce the temperature to 225˚F and continue baking for another 1 hour and 5-10 minutes, or until the center of the cheesecake is almost set (it should barely jiggle when the pan is gently shaken).
Cool the cheesecake to room temperature, then refrigerate until fully chilled, at least 4 hours or overnight.
Decorating the Top:
Warm up 3/4 cup apricot preserves in a small saucepan until slightly loosened, but not hot. Let it cool to just warm, then spread it evenly over the top of the chilled cheesecake, leaving a 1-inch border.
Arrange raspberries over the surface of the apricot preserves.
In a separate bowl, beat 1/2 cup heavy cream with 1 tablespoon sugar on high speed until stiff peaks form. Pipe the whipped cream around the top border of the cheesecake. Optionally, sprinkle shaved chocolate over the whipped cream.
Recipe Notes :
For a crack-free cheesecake, keep the oven door closed throughout baking. A stable temp and gradual cooling help avoid splits.
Use a springform pan wrapped tightly in foil to prevent leaks and ensure easy removal after chilling.
Make sure all ingredients are at room temperature—especially the cream cheese and eggs—to promote even blending and smooth texture.
Chill the cheesecake overnight or at least 4 hours before serving; it improves firmness and flavor.
Finish with an elegant garnish: fresh raspberries, apricot glaze, or a border of whipped cream makes it look as good as it tastes.
