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Perfect Raspberry White Chocolate Cheesecake with Easy Pretzel Crust

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A creamy and tangy white chocolate cheesecake with a salty pretzel crust and fresh raspberry swirls, perfect for celebrations and easy homemade desserts.

Ingredients

Scale
  • 2 cups (200g) crushed pretzels (Snyder’s of Hanover recommended)
  • 1/4 cup (50g) granulated sugar (for crust)
  • 6 tbsp (85g) unsalted butter, melted
  • 24 oz (680g) cream cheese, softened (full-fat)
  • 8 oz (225g) white chocolate chips or chunks (quality brand like Ghirardelli)
  • 3/4 cup (150g) granulated sugar (for filling)
  • 3 large eggs, room temperature
  • 1/2 cup (120g) sour cream
  • 1 tsp vanilla extract
  • 1 cup (125g) fresh or frozen raspberries
  • 2 tbsp (25g) granulated sugar (for raspberry swirl)
  • 1 tsp fresh lemon juice

Instructions

  1. Preheat oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Crush pretzels finely using a food processor or plastic bag and rolling pin.
  3. In a bowl, combine crushed pretzels, 1/4 cup sugar, and melted butter until mixture resembles wet sand.
  4. Press crust mixture firmly into bottom of springform pan, about 1/2 inch thick. Use bottom of a glass to pack evenly.
  5. Bake crust for 10 minutes, then remove and let cool slightly.
  6. Melt white chocolate gently using a double boiler or microwave in short bursts. Set aside to cool slightly.
  7. In a large bowl, beat softened cream cheese until smooth using an electric mixer (2-3 minutes).
  8. Slowly add 3/4 cup sugar and beat until creamy.
  9. Add eggs one at a time, mixing well after each addition. Avoid overmixing.
  10. Mix in sour cream and vanilla extract.
  11. Gently fold in melted white chocolate until combined and smooth.
  12. In a small saucepan, combine raspberries, 2 tbsp sugar, and lemon juice. Cook over medium heat for 5 minutes, stirring occasionally.
  13. Strain raspberry mixture through a fine mesh sieve to remove seeds. Let cool slightly.
  14. Pour half the cream cheese filling over the pretzel crust.
  15. Drizzle half the raspberry sauce over filling and swirl gently with a knife or skewer.
  16. Pour remaining filling on top and swirl remaining raspberry sauce similarly.
  17. Bake cheesecake for 50-60 minutes until center jiggles slightly but is not liquid.
  18. Turn off oven, crack door, and let cheesecake cool inside for 1 hour to prevent cracking.
  19. Remove cheesecake from oven, run a knife around edges to loosen, and cool to room temperature.
  20. Refrigerate cheesecake for at least 4 hours or overnight before serving.

Notes

Use room temperature ingredients for smooth mixing. Avoid overmixing to prevent cracks. Melt white chocolate gently to avoid burning. Slow cooling in oven with door cracked helps prevent cracks. Chill cheesecake well before slicing to keep crust from getting soggy. Gluten-free and dairy-free substitutions are possible.

Nutrition

Keywords: raspberry cheesecake, white chocolate cheesecake, pretzel crust, easy cheesecake recipe, homemade dessert, creamy cheesecake, raspberry swirl, salty sweet dessert

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