This raspberry cheesecake with pound cake crust combines a creamy cheesecake filling with tart raspberries and a buttery pound cake crust.
I love raspberries. This time of year you can finally get them reasonably priced, so I take full advantage of it. Recently I was watching one of my favorite shows, Diners Drive-Ins & Dives, and they showed a raspberry cheesecake recipe that looked out of this world from Tin Roof Grill Utah.
While I didn’t get down the whole recipe, what I was most infatuated with was the crust…..made of pound cake. I knew right then that this was so getting made to the best of my ability.
Jump to:
Where do you get recipe inspiration from? I get mine from foodie travel shows. My husband and I have even visited a few places that we’ve seen featured on them. We have had some great BBQ in Memphis and Detroit. You can say I have a bucket list, that mostly involves seeking out places to eat.
Ingredients
This simple baked cheesecake has-
- A loaf of pound cake. Instead of a typical graham cracker crust, I used a pre-made frozen pound cake from the grocery store, a popular brand is Sara Lee, which I thawed and used. But you can use a homemade perfect pound cake recipe like this one from Once Upon a Chef.
- Cream cheese, sour cream, whipped topping, sugar, eggs, and vanilla. Together these make a simple cream cheese filling.
- Fresh raspberries. Perfectly plump fresh raspberries are great in this recipe, but you can use frozen raspberries that have been thawed.
Whipped topping? Not, whipped cream?
This recipe uses whipped topping, not whipped cream. Similar to my Cherry Limeade Pretzel Pie it’s important to use whipped topping as it helps stabilize the cheesecake filling.
Visit YouTube for a video of how to make this
Raspberry Cheesecake with Pound Cake Crust
How to make pound cake crust
First, let’s start with the pound cake crust.
Preheat the oven to 350 degrees and grease a spring-form pan. Cut the pound cake into slices.
Start placing the slices into the bottom of the pan. Use smaller pieces as needed to fill in holes and gaps.
Lightly press down on the pieces so it forms a nice uniformed crust.
Cube the remaining pound cake slices to use for topping the cheesecake.
How to make the raspberry cheesecake filling
In a bowl or electric stand mixer fitted with a beater attachment, beat together the packages of softened cream cheese, sugar, eggs, vanilla, whip topping, and sour cream.
Gently fold in the fresh raspberries with a spatula.
Pour the mixture into the crust, then top with the chopped-up cake pieces.
This cheesecake does not need a water bath, but as a safeguard, I always put my springform pan on top of a larger cookie sheet in case of any drips.
Place into the preheated oven and bake for 1 hour.
Once the center of the cheesecake is cooked, check by poking the center with a knife and see if it comes out clean.
Let the cheesecake cool completely.
Run a knife around the edges of the springform pan. Release the lever on the side. Remove the raspberry cheesecake from the bottom pan and place it on a serving tray, or you can serve right from it.
Tips for using raspberries in recipes
- So you don’t damage the raspberries, fold them gently into the cheesecake filling. Raspberries are a little more delicate than blueberries or strawberries so handle them with care.
Tips for making a raspberry cheesecake with pound cake crust
- Check the center of the cheesecake for doneness but do not be too alarmed if it seems jiggly. The center will still cook after being taken out of the oven.
- Let the cheesecake cool completely. It can be served at room temperature, but it’s even better after it has been refrigerated to let the filling set.
Storage
Store any leftovers in an airtight container that can be stored for up to 3 days. It is not recommended to freeze this recipe.
Dinner recipes to go with dessert
And here you are…
From our home in the Bottom Left of the Mitten to yours ~ Enjoy!
Raspberry Cheesecake with Pound Cake Crust
Equipment
- 9-inch springform pan
- electric stand mixer or large bowl
- cookie sheet
Ingredients
- 1 loaf of pound cake sliced, save ends and cut into small pieces
- 2 8-ounce packages of cream cheese softened
- 1/3 cup whipped topping this is whipped topping, NOT whipped cream
- 1/3 cup sour cream
- 3/4 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 6 ounces raspberries cleaned
Instructions
- Preheat the oven to 350 degrees and grease a spring-form pan.
- Cut the pound cake into slices.1 loaf of pound cake
- Lay the pound cake in the pan, using smaller pieces to cover any holes. Press the crust together to form one piece.
- Chop up any remaining pound cake for the topping.
- In a bowl or stand mixer beat together cream cheese, sugar, eggs, vanilla, whip topping, and sour cream.2 8-ounce packages of cream cheese, 1/3 cup whipped topping, 3/4 cup sugar, 2 eggs, 1 teaspoon vanilla, 1/3 cup sour cream
- Fold raspberries gently into the cheesecake filling.6 ounces raspberries
- Pour the cheesecake mixture into the crust, then top with the chopped-up cake pieces.
- Put the springform pan on top of a larger cookie sheet in case of any drips.
- Put into oven and cook for 1 hour.
- Check doneness by poking the center with a knife and see if it comes out clean. Let it cool completley.
- Run a knife around the edges. Release the lever on the springform pan. Remove the raspberry cheesecake from the bottom pan. Slice and enjoy!
Video
Notes
Tips for making this recipe:
- Check the center of the cheesecake for doneness but do not be too alarmed if it seems jiggly. The center will still cook after being taken out of the oven.
- Let the dessert cool completely before serving.
- To store: add leftovers to a covered container and refrigerate. Eat within 3 days.
Cheesecake recipe adapted from Pillsbury.
Originally published in July of 2017. Updated post in September of 2021 with new photos, the same great recipe.
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Last Updated on April 9, 2023 by Erin@BottomLeftoftheMitten
What size spring pan do you use
This was a 9″ Springform Pan. Thank you!!
How thick do you cut the slices of pound cake —- Thank you
This cuts into 8 pieces. About 4 – 4 1/2 inches long. You can adjust to your liking though.
How much whipped cream
Thank you Marilyn–this calls for 1/3 cup whipped cream. I use the tub kind not the canister kind. Have a great day!
Can you use freshly whipped whipping cream in place of the other ?
If you are using homemade whipping cream with added powdered sugar, then yes, that would be an acceptable substitution. If you just whip heavy cream, then you would miss out on the sweetness that is added by using the tub whipped cream that you find in the grocers freezer. Hope this helps!
This looks perfect for serving as a coffee cake when entertaining – LOVE! Just wondering if I can use frozen raspberries instead of fresh?
Yes Cindy you can use frozen just make sure that when they are thawed to drain the liquid off of them. Thank you so much!
Thanks for this. I made a strawberry pie and it was underwhelming with just a regular pie crust. I thought with a cake crust it would be great. I was working out how to bake it. However this is pound cake idea is absolutely perfect! Thank you so much!!
Thank you, Una! I hope it works out well for you.