Description
Delicious Raspberry Cheesecake Brownies combine a rich, fudgy brownie base with a smooth, creamy cheesecake layer swirled with homemade raspberry sauce, creating a perfect balance of chocolate and fruity flavors.
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 raspberries, sugar, and water. Increase heat to medium-high and stir frequently for about 10 minutes until raspberries have released their juices and the mixture has slightly reduced. Remove from heat and press through a fine mesh strainer into a heat-proof bowl, discarding seeds and pulp. Set aside to cool.
- Preheat Oven and Prepare Brownie: Preheat the oven to 325°F. Prepare the Best Ever Brownies batter, omitting instant coffee. Spread the batter evenly into the bottom of a greased and floured 9×13-inch pan or a foil-lined pan sprayed with cooking spray for easy removal.
- Bake Brownie Layer: Bake the brownie layer at 325°F for 20 minutes or until the center is almost set but not liquid, and edges appear cooked.
- Make Cheesecake Filling: In a stand mixer or large bowl with a hand mixer, beat softened cream cheese and sugar on medium speed for 1-2 minutes until creamy, scraping down the sides occasionally. Add sour cream and mix well, scraping sides again. Add eggs one at a time, mixing just until combined after each addition, scraping down the sides after each egg. Stir in vanilla extract.
- Assemble and Swirl: Once the brownie layer is baked, leave the oven on and spread the cheesecake filling evenly over the brownie layer. Drop spoonfuls of the cooled raspberry sauce over the cheesecake layer. Use a toothpick to swirl the raspberry sauce through the cheesecake to create a marbled effect.
- Bake Final Layer: Bake at 325°F for 40 minutes or until the cheesecake center is set (not liquidy) and it bounces back to the touch.
- Cool and Chill: Let the brownies cool to room temperature, then refrigerate for at least 6 hours before cutting into 24 brownies and serving.
Notes
- Omit the instant coffee when preparing the Best Ever Brownies batter for this recipe.
- Do not bake the brownie batter according to the original brownie recipe instructions; follow the baking times given here for best results.
- Use foil lining and cooking spray on the pan for easy removal and clean cuts.
- Allowing the cheesecake brownies to chill for at least 6 hours improves texture and makes slicing easier.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
