Description
Delicious Raspberry Cheesecake Brownies featuring a rich brownie base topped with creamy cheesecake and swirled with fresh raspberry sauce for a perfect sweet and tangy dessert.
Ingredients
Scale
Raspberry Sauce
- 6 oz raspberries
- 2 Tbsp sugar
- 1 Tbsp water
Brownie Layer
- 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. Set aside to cool, discarding leftover seeds and fruit pieces.
- Prepare Brownie Layer: Preheat oven to 325F. Prepare brownie batter following Best Ever Brownies instructions, omitting instant coffee. Spread batter evenly into a greased and floured 9×13 pan or lined pan with foil and cooking spray. Bake for 20 minutes until center is almost set and edges appear cooked.
- Make Cheesecake Mixture: In a stand mixer or large bowl with hand mixer, beat softened cream cheese and sugar on medium speed for 1-2 minutes, scraping sides occasionally until creamy. Add sour cream and mix well, scraping sides once. Add eggs one at a time, beating just until mixed and scraping sides after each. Stir in vanilla extract.
- Assemble and Bake: Once brownie layer finishes baking, spread cheesecake mixture evenly over it. Drop spoonfuls of cooled raspberry sauce on top in dime to nickel size. Use a toothpick to swirl the raspberry sauce into the cheesecake layer. Bake at 325F for 40 minutes until center is set and bounces back to touch.
- Cool and Chill: Let the brownies cool to room temperature, then refrigerate for at least 6 hours before cutting and serving for best texture and flavor.
Notes
- Omit instant coffee from the brownie batter to avoid altering the flavor.
- Using foil and cooking spray for the brownie pan makes it easier to lift out brownies and cut clean slices after chilling.
- Ensure raspberry sauce is fully cooled before swirling into cheesecake to prevent mixing layers too much.
- Refrigerate brownies well to allow cheesecake to firm up for neat slicing.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 30 g
- Sodium: 210 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 70 mg
