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Raspberry Cheesecake with Pound Cake Crust

July 26, 2017 by [email protected] 12 Comments

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This Raspberry Cheesecake with Pound Cake Crust combines a creamy cheesecake filling with tart raspberries and a buttery pound cake crust.

side shot of raspberry cheesecake on a plate with a napkin and spatula next to it.

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 in 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:
  • Ingredients
  • How to make pound cake crust
  • How to make the raspberry cheesecake filling
  • Tips for using raspberries in recipes
  • Tips for making a raspberry cheesecake with pound cake crust
  • Dinner recipes to go with dessert
  • Raspberry Cheesecake with Pound Cake Crust
side shot of a piece of easy pie recipe on a spatula over a plate.

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
  • Cream cheese, sour cream, whipped topping
  • Sugar
  • Eggs
  • Vanilla
  • Fresh raspberries
staged long side shot of cheesecake easy with a piece on a plate and another plate with more on another plate behind it.

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.

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.

collage of three images for using pound cake as a crust for cheesecake with descriptive text overlay.

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 stand mixer beat together cream cheese, sugar, eggs, vanilla, whip topping, and sour cream. 

Gently fold in the raspberries with a spatula.

raspberries being added to filling with descriptive text overlay.

Pour mixture into the crust, then top with the chopped-up cake pieces.

side shot of a cheesecake in a springform pan.

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.

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.

Dinner recipes to go with dessert

  • Pulled Pork Mac and Cheese
  • Baked Chicken in Parchment Paper
  • Ground Beef Philly Sandwiches

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.

Store any leftovers in an airtight container can be stored up to 3 days. And here you are…

overhead shot of Raspberry Cheesecake with Pound Cake Crust with descriptive text overlay.

From our home in the Bottom Left of the Mitten to yours ~ Enjoy!

 

staged long side shot of cheesecake easy with a piece on a plate and another plate with more on another plate behind it.

Raspberry Cheesecake with Pound Cake Crust

This raspberry cheesecake with pound cake crust has an easy cream cheese filling with raspberries and a rich, buttery pound cake crust.
5 from 1 vote
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
Servings: 8 pieces

Equipment

  • 9-inch springform pan
  • electric mixer
  • 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.
  • 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.
  • Fold raspberries gently into the cheesecake filling.
  • 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 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 dessert cool completely before serving.
Tried this recipe?Mention @mittenmommy or tag #mittenmovienight!

Cheesecake recipe adapted from Pillsbury.

Originally published in July of 2017. Updated post in September of 2021 with new photos, same great recipe.

*Affiliate links are included in this post. Please read my Discloser Policy.

Last Updated on October 5, 2021 by [email protected]

Filed Under: Mitten Meals

Reader Interactions

Comments

  1. Geno Zewinski

    September 18, 2017 at 9:41 pm

    What size spring pan do you use

    Reply
    • [email protected]ottomLeftoftheMitten

      September 19, 2017 at 2:35 pm

      This was a 9″ Springform Pan. Thank you!!

      Reply
  2. GENO ZEWINSKI

    September 27, 2017 at 7:21 pm

    How thick do you cut the slices of pound cake —- Thank you

    Reply
    • [email protected]

      September 28, 2017 at 9:13 pm

      This cuts into 8 pieces. About 4 – 4 1/2 inches long. You can adjust to your liking though.

      Reply
  3. MARILYN STEWART

    November 18, 2017 at 9:40 pm

    How much whipped cream

    Reply
    • [email protected]

      November 19, 2017 at 4:36 pm

      Thank you Marilyn–this calls for 1/3 cup whipped cream. I use the tub kind not the canister kind. Have a great day!

      Reply
      • Diana

        May 31, 2021 at 4:11 pm

        Can you use freshly whipped whipping cream in place of the other ?

        Reply
        • [email protected]

          May 31, 2021 at 4:41 pm

          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!

          Reply
  4. Cindy

    March 3, 2018 at 8:54 am

    This looks perfect for serving as a coffee cake when entertaining – LOVE! Just wondering if I can use frozen raspberries instead of fresh?

    Reply
    • [email protected]

      March 7, 2018 at 10:08 am

      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!

      Reply
  5. Una

    May 29, 2019 at 9:42 pm

    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!!

    Reply
    • [email protected]

      June 4, 2019 at 3:59 pm

      Thank you, Una! I hope it works out well for you.

      Reply

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