One of my all-time favorite desserts is cheesecake! It’s such a classic, comforting treat. And to me, the ultimate guilty pleasure food. I love to eat a slice very slowly, enjoying every-single-second of it. Sometimes I’ll even sneak a slice in with my morning coffee. There’s just something about a sliver of cake in those early morning hours that makes life feel extra luxurious.
This brown sugar raspberry swirl beauty is a fun, fruity twist on traditional cheesecake. The crust is made from chocolate animal crackers! And the filling boasts all brown sugar and a gorgeous raspberry swirl. The brown sugar was an experiment I’ve been tinkering around with for a while, and finally got it right! It adds a light caramel undertone to the cheesecake that’s just lovely!
The next time you get a hankering for cheesecake, I highly suggest giving this beauty whirl. I promise it’ll take you to creamy, dreamy, cheesecake heaven! xoxo
Brown Sugar Raspberry Swirl Cheesecake
- For the cheesecake batter:
- (3) 8 oz packages of cream cheese, softened
- 1 1/2 cups FULL FAT sour cream
- 5 large eggs + 3 egg yolks
- 1 1/2 cups brown sugar
- 3 tablespoon all purpose flour
- 2 teaspoons vanilla extract
- For the raspberry swirl:
- (1) 12 oz bag raspberries
- 1 1/4 cups sugar
- For the Chocolate Animal Cracker Crust:
- 2 cups chocolate animal crackers, pulsed into crumbs
- 1/3 cup sugar
- 1/4 teaspoon salt
- 6 tablespoons butter, melted
- For the raspberries:
- In a small saucepan combine sugar and raspberries. Over medium-high heat, bring mixture to a steady boil and cook for 4-5 minutes, stirring almost constantly, until slightly thickened. Strain the mixture through a small sieve and into a clean bowl. Cool to room temperature.
- For the crust:
- In the body of a blender combine animal crackers, salt, and sugar. pulse until the crackers have been completely smashed to crumbs. Add melted butter; stir well to combine. Press down into a 9-inch springform pan; set aside.
- For the batter and assembly:
- Preheat oven to 375 degrees (F).
- Beat cream cheese and sour cream in a blender or food processor until smooth. Add eggs, egg yolks, and brown sugar, pulse until well combined. Add flour and vanilla and pulse for another 30 seconds, or until flour has completely disappeared into the batter. Don’t over mix!
- Pour filling into crust, and spread evenly. Dollop raspberry filling on top, and swirl gently with a knife.
- Wrap the bottom of the pan WELL in aluminum foil. Place pan in a large, deep dish, then fill the dish half way with HOT water from a kettle. This is your water bath. NO CRACKS 🙂
- Place pan in the oven and cook cheesecake for 1 hour and 20 minutes. Turn oven off and let the cheesecake sit for 30-35 minutes inside the oven. The cheesecake should be still slightly wiggly just in the center. Remove cake from oven, run a knife very gently around the edge of the cake, and let it sit in the pan for 15 more minutes before covering loosely with plastic wrap and refrigerating for at least 4 hours. When ready to serve, top with a dollop of whipped cream and enjoy!