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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.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 8 pieces


  • 9-inch springform pan
  • electric mixer
  • cookie sheet


  • 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


  • 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!


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.