Ingredients for Keebler Chocolate Raspberry Cheesecake
- 1 Keebler Ready Crust Chocolate Wafer Pie Crust
- 16 ounces (450g) cream cheese, softened
- 14 ounces (397g) sweetened condensed milk
- 2 large eggs
- 2 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 1 cup fresh raspberries
- 4 ounces (113g) semi-sweet chocolate chips
- 1/4 cup (60ml) heavy cream
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How to Make Keebler Chocolate Raspberry Cheesecake
- Preheat oven to 350°F (175°C).
- Prepare your Keebler crust (details not included in original recipe, use your favorite or a pre-made crust).
- In a large bowl, beat 16 ounces (450g) cream cheese until smooth and fluffy.
- Gradually beat in 14 ounces (397g) sweetened condensed milk until completely smooth.
- Add 2 large eggs one at a time, mixing well after each addition.
- Stir in 2 tablespoons of lemon juice and 1 teaspoon of vanilla extract.
- Gently fold in 1 cup of fresh raspberries.
- Pour the cheesecake mixture into the prepared Keebler crust.
- Bake for 30-35 minutes, or until the center is almost set. The edges will be set, but the center may still jiggle slightly.
- Let the cheesecake cool completely on a wire rack.
- Prepare the chocolate glaze: In a small saucepan, melt 4 ounces (113g) semi-sweet chocolate chips with 1/4 cup (60ml) heavy cream over low heat, stirring constantly until smooth and thickened.
- Pour the chocolate glaze over the cooled cheesecake.
- Chill the cheesecake in the refrigerator for at least 4 hours, or preferably overnight, before serving.
- Garnish as desired (fresh raspberries, chocolate shavings, etc.)
Nutrition Information (Approximate per serving)
Sodium
13 g
Sugar
152g
Fat
62g
Carbs
16g