Description
Delight in these Raspberry Cheesecake Brownies featuring a rich brownie base topped with creamy cheesecake and a vibrant raspberry swirl sauce. Perfectly balanced in sweetness and texture, this dessert is a showstopper for any occasion.
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 the raspberries release their juices and the mixture reduces. Remove from heat and press through a fine mesh strainer into a heat-proof bowl. Discard seeds and large fruit pieces. Set aside to cool.
- Bake Brownie Layer: Preheat oven to 325°F. Prepare brownie batter following Best Ever Brownies instructions, omitting instant coffee. Spread batter evenly into a greased and floured 9×13 inch pan or use a foil-lined pan sprayed with cooking spray for easy removal. Bake for 20 minutes or until the center is almost set but not liquid, with edges cooked.
- Prepare Cheesecake Mixture: Using a stand mixer or hand mixer, beat softened cream cheese and sugar on medium speed for 1-2 minutes until creamy, scraping sides as needed. Add sour cream and mix until combined. Add eggs one at a time, beating gently after each addition and scraping sides. Stir in vanilla extract.
- Assemble and Bake: Once the brownie layer is done, leave the oven on. Spread cheesecake mixture evenly on top of the brownie base. Drop spoonfuls of cooled raspberry sauce over the cheesecake layer and swirl using a toothpick to create a marbled effect. Bake for 40 minutes at 325°F until the center is set and springs back to the touch.
- Cool and Chill: Allow the whole pan to cool to room temperature. Refrigerate for at least 6 hours before slicing into 24 brownies and serving.
Notes
- Omit instant coffee from the brownie batter as directed to keep flavors balanced.
- Using a foil-lined pan sprayed with cooking spray makes lifting and cutting the brownies easier after chilling.
- Allowing the raspberry sauce to cool before swirling prevents it from bleeding too much into the cheesecake layer.
- Ensure the brownies are just set before adding the cheesecake to maintain distinct layers.
- Refrigerate the brownies thoroughly for best slicing and flavor development.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 65 mg
