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Roasted Raspberry & Chipotle Cheesecake with Lemon Glaze

This non-traditional roasted raspberry chipotle cheesecake is creamy and sweet with just a hint of spice.
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Course: Dessert
Cuisine: American
Keyword: Cheesecake, chipotle, roasted raspberry
Prep Time: 10 minutes
Cook Time: 45 minutes
Cooling Time: 1 hour
Total Time: 1 hour 55 minutes
Servings: 8 servings
Author: Jaida

Equipment

  • 9-inch springform pan

Ingredients

  • For the crust:
  • 6 Tbsp unsalted butter
  • 1/2 cups graham cracker crumbs
  • 2 Tbsp sugar
  • Pinch fine salt
  • For the filling:
  • 12 oz cream cheese, softened
  • 4 oz 1/2 cup sour cream
  • 3/4 cup sugar
  • 2 eggs
  • 1 tsp vanilla
  • ½ cup roasted raspberry chipotle sauce (I used Fischer & Wieser brand from my grocery store)
  • For the glaze:
  • 1/4 cup powdered sugar
  • 1 Tbsp Lemon zest
  • 1 Tbsp lemon juice

Instructions

  • Mix crust ingredients together and press evenly into the bottom of a 9-inch spring-form pan. Refrigerate while preparing the filling.
  • In a large bowl, beat cream cheese, sour cream, sugar, eggs, and vanilla until smooth.
  • Pour the filling into the crust. With a spoon, drip raspberry chipotle sauce in circles all over the top of the cheesecake, then use a toothpick to swirl the sauce into the cheesecake (in a pretty design if you’d like.)
  • Bake for 45 minutes at 350 degrees. Remove from the oven and let cool.
  • Mix glaze ingredients together, and spread on top of the cheesecake once cooled.
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