Description
Raspberry Cheesecake Brownies combine rich, fudgy brownies with creamy cheesecake and a vibrant raspberry swirl, creating an indulgent dessert perfect for any occasion.
Ingredients
Scale
Raspberry Sauce
- 6 oz raspberries
- 2 Tbsp sugar
- 1 Tbsp water
Brownie
- One batch Best Ever Brownies batter (instant coffee omitted)
Cheesecake
- 32 oz cream cheese, softened
- 1 cup sugar
- ½ cup sour cream
- 3 eggs
- 1 tsp vanilla extract
Instructions
- Prepare Raspberry Sauce: In a small saucepan over medium heat, combine 6 oz raspberries, 2 Tbsp sugar, and 1 Tbsp water. Increase heat to medium-high and stir frequently for about 10 minutes, until raspberries release juices and mixture reduces. Remove from heat, press through a fine mesh strainer into a heat-proof bowl, discard seeds and fruit pieces, and let it cool.
- Preheat Oven and Prepare Brownie Layer: Preheat oven to 325F. Prepare brownie batter according to Best Ever Brownies instructions, omitting instant coffee. Spread batter evenly in a greased and floured 9×13 pan or a foil-lined pan sprayed with cooking spray for easy removal. Bake for 20 minutes until center is almost set but not liquid.
- Make Cheesecake Mixture: Using a stand mixer or hand mixer, beat 32 oz softened cream cheese and 1 cup sugar on medium speed for 1-2 minutes until creamy, scraping sides as needed. Add ½ cup sour cream and mix well. Add 3 eggs one at a time, beating just until mixed and scraping sides after each addition. Stir in 1 tsp vanilla extract.
- Assemble and Bake: Spread cheesecake mixture evenly over the baked brownie layer while the oven stays at 325F. Spoon raspberry sauce in droplets over the cheesecake surface. Use a toothpick to swirl the raspberry throughout the cheesecake layer. Bake for 40 minutes, until center is set and slightly bounces back to touch.
- Cool and Chill: Allow brownies to cool to room temperature, then refrigerate for at least 6 hours before cutting to set the cheesecake and make clean slices.
Notes
- Omit instant coffee in brownie batter as specified.
- Do not follow the original Best Ever Brownies baking instructions; bake according to this recipe’s directions.
- Use foil and cooking spray on your pan for easier removal and cleaner cuts.
- Ensure raspberry sauce is cooled before swirling to prevent mixing too much into the cheesecake layer.
- Chilling for at least 6 hours enhances texture and flavor.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 150 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
