Raspberry Vanilla Cheesecake

We’ve been on our crazy and fun cheesecake journey lately (I guess you could call our cheesecake era), and we’re continuing it with this Raspberry Vanilla Cheesecake Recipe. Since we’re doing this during the early summer, fresh raspberries are in season. We were so happy with how our previous Strawberry Cheesecake with Strawberry Topping turned out, we had high expectations for this recipe.

We wanted to make this cheesecake quicker than the last one, so we made it simpler than both the Strawberry Cheesecake and Brownie Cheesecake Recipe. We also broke out our smaller 6″ springform pan, so I included options for this 6″ recipe and the standard 9″ recipe. More on that below… now let’s get started!

RASPBERRY VANILLA CHEESECAKE FULL RECIPE VIDEO

RASPBERRY VANILLA CHEESECAKE

This recipe is a bit different because we include options for two different sizes. Consumers have been focusing on smaller dessert portion sizes, so we thought this would be a great time to try out our smaller 6″ springform pan. We know many of our readers will stick to the traditional 9″ size, so I will list that recipe breakdown first. Overall, the smaller option is a good option for couples or smaller families. Larger gatherings should stick with the traditional size.

9″ Raspberry Vanilla Cheesecake

This is the traditional size for cheesecakes. I recommend using a springform pan for all cheesecakes, but a traditional 9″ pie pan will also work.

9″ CRUST INGREDIENTS

• 1 ½ cups Graham Cracker Crumbs
• ¼ cup Unsalted Butter, melted
• 3 tbsp Granulated Sugar

FILLING INGREDIENTS

• 24 oz (3 standard packs) Cream Cheese, room temp
• 1 cup Granulated Sugar
• ¾ cup Sour Cream
• 2 tsp Vanilla Extract (recommend our Madagascar Vanilla Bean Extract)
• 3 Large Eggs
• 1 ½ cups Raspberries, fresh or frozen

6″ Raspberry Vanilla Cheesecake

This smaller size option is perfect for couples or anyone interested in reducing portion sizes.

6″ CRUST INGREDIENTS

• 1 cup Graham Cracker Crumbs
• 3 tbsp Unsalted Butter, melted
• 2 tbsp Granulated Sugar

FILLING INGREDIENTS

• 16 oz (2 standard packs) Cream Cheese, room temp
• ⅔ cup Granulated Sugar
• ½ cup Sour Cream
• 1 tsp Vanilla Extract (recommend our Madagascar Vanilla Bean Extract)
• 2 Large Eggs
• 1 cup Raspberries, fresh or frozen

Instructions

The recipe instructions are the same for both sizes of cheesecake.

GRAHAM CRACKER CRUST

1. Preheat the oven to 325°F
2. In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
3. Press the graham cracker crust mixture into the bottom of your springform pan. Bake for 10 minutes, then allow to cool.

CREATE THE RASPBERRY FILLING

1. Use a mixer to beat the cream cheese and granulated sugar together until smooth.
2. Add in the sour cream and vanilla extract
3. Add in the eggs one at a time. Beat them into the mixture until blended.
4. Carefully fold/mix in the raspberries. Make sure to be gentle, the raspberries are fragile.
5. Pour this raspberry cream cheese filling over the crust. Smooth and level the top with a spatula.

BAKE THE CHEESECAKE

1. Bake at 325°F for 45-55 minutes until the center is set but slightly wobbly.
2. Turn off the oven, carefully open the door slightly (2-3 inches), and allow the cheesecake to slowly cool inside for 1 hour.

REFRIGERATE & SERVE

1. Once the cheesecake has cooled in the oven for 1 hour, remove from the oven and allow to chill in the fridge for an additional 4+ hours. I usually recommend cooling overnight.
2. Slice the cheesecake into equal pieces, serve and enjoy!

Now that you’ve enjoyed this fresh and fruity cheesecake, you should check out our German Chocolate Cheesecake Recipe that uses sweet baking chocolate!

Raspberry Vanilla Cheesecake

This is the recipe for the 9 inch size. Experience the delicious combination of creamy vanilla cheesecake and tangy raspberries with this irresistible cheesecake recipe

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 55 minutes mins

Fridge Time 4 hours hrs

Total Time 5 hours hrs 25 minutes mins

Course Dessert

Cuisine American

Servings 8 slices

Equipment

• 1 Oven
• 1 Fridge
• 1 Springform Pan
• 1 Medium Mixing Bowl
• 1 Large Mixing Bowl
• 1 Kitchen or Stand Mixer
• 1 Spatula
• 1 Mixing Spoon

Ingredients

  

Graham Cracker Crust

• 1 ½ cups Graham Cracker Crumbs
• ¼ cup Unsalted Butter melted
• 3 tbsp Granulated Sugar

Raspberry Cheesecake Filling

• 24 oz Cream Cheese room temp
• 1 cup Granulated Sugar
• ¾ cup Sour Cream
• 2 tsp Vanilla Extract
• 3 Large Eggs
• 1 ½ cups Raspberries fresh or frozen

Instructions

 

Graham Cracker Crust

• Preheat the oven to 325°F
• In a medium mixing bowl, combine graham cracker crumbs, melted butter, and granulated sugar.
• Press the graham cracker crust mixture into the bottom of your springform pan. Bake for 10 minutes, then allow to cool.

Create the Raspberry Filling

• Use a mixer to beat the cream cheese and granulated sugar together until smooth.
• Add in the sour cream and vanilla extract
• Add in the eggs one at a time. Beat them into the mixture until blended.
• Carefully fold/mix in the raspberries. Make sure to be gentle, the raspberries are fragile.
• Pour this raspberry cream cheese filling over the crust. Smooth and level the top with a spatula.

Bake the Cheesecake

• Bake at 325°F for 45-55 minutes until the center is set but slightly wobbly.
• Turn off the oven, carefully open the door slightly (2-3 inches), and allow the cheesecake to slowly cool inside for 1 hour.

Refrigerate & Serve

• Once the cheesecake has cooled in the oven for 1 hour, remove from the oven and allow to chill in the fridge for an additional 4+ hours. I usually recommend cooling overnight.
• Slice the cheesecake into equal pieces, serve and enjoy!

Video

Keyword Cheesecake, Easter, Raspberry, Spring, Summer, Vanilla