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White Chocolate Raspberry Swirl Cheesecake

This creamy White Chocolate Raspberry Cheesecake features a graham cracker crust, velvety filling, and a tangy raspberry swirl. Perfect for a special dessert that’s both simple to make and irresistibly delicious.
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Ingredients
  

For the crust:

  • 1½ cups graham cracker crumbs
  • ¼ cup sugar
  • ½ cup unsalted butter melted

For the filling:

  • 16 oz cream cheese softened
  • ½ cup sugar
  • ½ cup sour cream
  • 3 large eggs
  • 1 tsp vanilla extract
  • 6 oz white chocolate melted

For the raspberry swirl:

  • 1 cup fresh or frozen raspberries
  • 2 tbsp sugar
  • 1 tsp lemon juice
  • 1 tbsp cornstarch mixed with 2 tbsp water

Instructions
 

  • Preheat the oven to 325°F (163°C) and grease a 9-in springform pan.
  • Mix crumbs, sugar, and butter, then press firmly into the pan. Bake for 8-10 minutes; cool.
  • Heat raspberries, sugar, and lemon juice in a saucepan. Stir in cornstarch mixture, cook until thickened, strain, and cool.
  • Beat cream cheese and sugar until smooth. Add sour cream and vanilla, then mix in eggs one at a time. Fold in melted white chocolate.
  • Pour filling over the crust. Spoon raspberry sauce on top and swirl gently with a toothpick.
  • Bake for 50-60 minutes until set but slightly jiggly in the center. Cool in the oven with the door ajar for 30 minutes.
  • Chill for 4+ hours or overnight. Slice and serve this decadent cheesecake!