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Raspberry Chocolate Swirl Cheesecake


1 Hr. 15 Min.
30 Min.
Skill Level:
1 cheesecake

Raspberry Chocolate Swirl Cheesecake recipe is a delicious combination of words, and that means it's bound to taste just as good! Using classic HERSHEY’S Cocoa, tangy cream cheese and juicy raspberries, this swirl cake makes every occasion a special occasion. Your guests will be impressed with the chocolate crumb crust and fresh raspberry sauce.  If you love the sweet combination of fruit and cocoa in this Raspberry Chocolate Swirl Cheesecake recipe, try our HERSHEY'S Syrup Chocolate Raspberry Dessert next!

Ingredients & Directions

Prep Time
30 minutes
Bake Time
1 hour 15 minutes
15 minutes
Cool Time
2 hours 30 minutes
Chill Time
4 hours


Prevent your screen from going dark while you bake.


  • 3 packages
    cream cheese (8 oz each), softened
  • 1 cup
    sugar, divided
  • 1 1/2 tsps
    vanilla extract, divided
  • 3
  • 1/4 cup
  • 1 Tbsp
    vegetable oil
  • 2/3 cup
    seedless red raspberry jam
  • 3 Tbsps
    all-purpose flour
  • 3 to 4 drops
    red food coloring (optional)
  • fresh raspberries (optional)

Step-By-Step Directions

Equipment Needed 
Oven Oven
Mixing Bowl Mixing Bowl
Refrigerator Refrigerator
Springfoam Pan 9-Inch Springfoam Pan
Wire Rack Wire Rack
Mixer Mixer
Saucepan Saucepan
Stovetop Stovetop

Prepare Chocolate Crumb Crust. Heat oven to 425°F.


Beat cream cheese, 3/4 cup sugar and 1 teaspoon vanilla in large bowl until smooth. Add eggs; beat until well blended; set aside. Stir together cocoa and remaining 1/4 cup sugar in separate medium bowl. Add oil, remaining 1/2 teaspoon vanilla and 1-1/2 cups cream cheese mixture; blend well. Stir jam to soften. Add jam, flour and food color, if desired, to remaining mixture in bowl; blend well.


Pour half (about 1-3/4 cups) of raspberry mixture into prepared crust. Drop half (about 3/4 cup) of chocolate mixture in small dollops over raspberry layer. Top with remaining raspberry mixture and drop dollops of remaining chocolate over raspberry layer. Gently swirl with knife or metal spatula for marbled effect.


Bake 10 minutes. Reduce oven temperature to 250°F; continue baking 55 minutes or until center appears set. Remove from oven to wire rack. With knife, loosen cake from side of pan. Cool completely; remove side of pan. Cover; refrigerate several hours before serving. Serve with Raspberry Sauce and raspberries, if desired. Cover; refrigerate leftover cheesecake.

Chocolate Crumb Crust: Heat oven to 350°F. Stir together 1-1/4 cups vanilla wafer crumbs (about 40 wafers, crushed), 1/4 cup powdered sugar and 1/4 cup HERSHEY'S Cocoa in medium bowl. Stir in 1/4 cup (1/2 stick) melted butter or margarine. Press mixture onto bottom and 1/2 inch up side of 9-inch springform pan. Bake 8 to 10 minutes; cool slightly.

Raspberry Sauce: Stir together 1/4 cup sugar and 2 teaspoons cornstarch in small saucepan; stir in 1 package (10 oz) frozen red raspberries, thawed. Cook over medium heat, stirring constantly, until mixture boils; boil and stir 1 minute. Cool; press through sieve to remove seeds. About 1 cup sauce.

Additional questions?