Description
Raspberry Cheesecake Brownies combine rich, fudgy brownies with a creamy cheesecake layer swirled with fresh raspberry sauce for a decadent 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 raspberries, sugar, and water. Increase heat to medium-high and stir frequently for about 10 minutes until raspberries release their juices and mixture reduces. Remove from heat and press through a fine mesh strainer into a heat-proof bowl. Discard seeds and fruit pieces. Let sauce cool.
- Make Brownie Layer: Preheat oven to 325F. Prepare brownie batter according to Best Ever Brownies instructions, omitting instant coffee. Spread batter evenly into a greased and floured 9×13 pan or a foil-lined pan lightly sprayed with cooking spray. Bake for 20 minutes until center is almost set and edges look cooked.
- Prepare Cheesecake Mixture: Using a stand mixer or hand mixer, beat cream cheese and sugar on medium speed for 1-2 minutes until creamy, scraping down sides occasionally. Add sour cream and mix well. Add eggs one at a time, mixing just until combined after each, scraping down sides each time. Stir in vanilla extract.
- Assemble and Bake: Once brownie layer is done (oven still on 325F), evenly spread cheesecake mixture over brownies. Spoon large droplets of cooled raspberry sauce atop cheesecake. Use a toothpick to swirl raspberry sauce through cheesecake layer. Bake for 40 minutes until center is set and bounces back to touch.
- Cool and Chill: Allow brownies to cool to room temperature, then refrigerate for at least 6 hours before cutting and serving to allow layers to set properly.
Notes
- Omit instant coffee from the brownie batter as specified for this recipe.
- Do not bake brownies fully before adding cheesecake layer; follow recipe baking times for best texture.
- Use foil in the pan and cooking spray for easy lifting and cleaner cuts after chilling.
- Allow sufficient chilling time for clean slices and best 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: 65 mg
