Raspberry Cheesecake Brownies
User Reviews
5
Raspberry Cheesecake Brownies
Description
Raspberry Cheesecake Brownies feature a rich brownie base topped with a smooth cheesecake layer enhanced by a bright raspberry swirl. The recipe starts with simmering raspberries, sugar, and water until reduced, then straining to create a silky sauce without seeds. The brownie batter is prepared and spread evenly before being partially baked to a nearly set state. After that, a mixture of cream cheese, sugar, sour cream, eggs, and vanilla is gently spread atop. The raspberry sauce is drizzled over the cheesecake and swirled to create a marbled effect. Baking completes the set of both layers while preserving their individual textures.
The dessert offers a balance of sweet chocolate richness, creamy tang from the cheesecake, and a fruity brightness from the raspberry swirl, making each forkful satisfyingly complex. The partial initial bake of the brownie ensures it is firm without overcooking, allowing the cheesecake layer to bake properly without becoming soggy.
This treat works well for special occasions or when you want a multi-flavored dessert combining classic brownie, cheesecake, and fruit elements. Serving it slightly chilled or at room temperature will enhance the flavor melding and texture contrast.
Prepare the raspberry sauce ahead to ensure it cools completely before swirling.Use the brownie batter without instant coffee, and follow the provided baking times for best results.Lining the pan with foil can ease removal and cleaner slicing after cooling.
Ingredients
Raspberry Sauce
- 6 oz raspberry
- 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 egg
- 1 tsp vanilla extract
Instructions
Raspberry Sauce
- Prepare the raspberry sauce first so that it has time to cool before swirling over cheesecake.
- In a small saucepan over medium heat, combine raspberries, sugar, and water.
- Increase heat to medium-high and stir frequently, about 8-10 minutes (until raspberries have released their juices and the mixture has reduced some).
- Remove from heat and press mixture through a fine mesh strainer into a heat-proof bowl. Set aside and allow to cool (discard leftover seeds and fruit pieces).
Brownie Layer
- Preheat oven to 325F
- Prepare brownie batter according to Best Ever Brownies instructions (or package instructions, if using box-mix).
- Spread evenly into the bottom of a greased and floured 9x13 pan (alternatively, line the pan with foil and then lightly spray with cooking spray -- this will make it easy to lift the brownie/cheesecake out of the pan and make clean cuts once its cooled).
- Bake on 325F for 20 minutes, or until center is almost set (it should not still be liquid, and the edges will appear somewhat cooked).
- As the brownie layer bakes, prepare your cheesecake.
Cheesecake
- In a stand mixer (or in a large bowl with a hand-mixer), beat together softened cream cheese and sugar, scraping down the sides with a spatula occasionally to ensure it is mixed well. (beat on medium-speed about 1-2 minutes, scraping down side occasionally, it should be creamy and well-mixed).
- Add sour cream, mix well, stopping once to scrape down the sides before mixing again.
- Add eggs, one at a time, beating until just mixed after each addition (and scraping down the sides after each addition)
- Stir in vanilla extract.
- Once brownie layer has finished baking (do not turn off your oven), evenly spread the cheesecake over the brownie layer.
- Take your raspberry sauce and use a spoon to place large droplets (about the size of a dime to the size of a nickel) all over the top of the cheesecake layer.
- Use the point of a toothpick to swirl the raspberry across the top of the cheesecake.
- Bake on 325F for 40 minutes, or until center is set (not liquidy, bounces back to the touch).
- Allow to cool to room temperature, and then place in refrigerator for at least 6 hours before cutting and serving.
Notes
- Make the raspberry sauce first so it cools before swirling on the cheesecake layer, preventing mixing into the batter.
- For easier cleanup and neat slices, line the pan with foil and spray lightly before baking.
- Do not include instant coffee in the brownie batter, and follow the specified baking time instead of the original brownie recipe instructions.
Nutrition Information
Show DetailsNutrition Facts
Serving: 24brownies
Amount Per Serving
Calories 187 kcal
% Daily Value*
| Serving | 1brownie | |
| Calories | 187kcal | 9% |
| Carbohydrates | 12g | 4% |
| Protein | 3g | 6% |
| Fat | 14g | 22% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 65mg | 22% |
| Sodium | 133mg | 6% |
| Potassium | 77mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 11g | 22% |
| Vitamin A | 570IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 47mg | 5% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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