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Raspberry Cheesecake Brownies Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.7 from 27 reviews
  • Author: Lucy
  • Prep Time: 45 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 45 minutes
  • Yield: 24 brownies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

Delight in the luscious combination of rich brownies swirled with creamy cheesecake and fresh raspberry sauce in these Raspberry Cheesecake Brownies. The homemade raspberry sauce adds a fruity tang that perfectly complements the dense, fudgy brownie base and smooth cheesecake topping, making these brownies an irresistible dessert 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 Layer

  • 32 oz cream cheese, softened
  • 1 cup sugar
  • ½ cup sour cream
  • 3 eggs
  • 1 tsp vanilla extract

Instructions

  1. 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 mixture through a fine mesh strainer into a heat-proof bowl. Discard seeds and fruit pieces, and allow the sauce to cool.
  2. Prepare Brownie Layer: Preheat the oven to 325F. Prepare the brownie batter according to the Best Ever Brownies recipe without instant coffee. Spread the batter evenly in a greased and floured 9×13-inch pan or line with foil and lightly spray. Bake for 20 minutes until the center is almost set but not liquid, and edges appear cooked.
  3. Make Cheesecake Filling: In a stand mixer or using a hand mixer, beat softened cream cheese and sugar on medium speed for 1-2 minutes until creamy, scraping down sides occasionally. Add sour cream and mix well, scraping sides once. Add eggs one at a time, beating just until incorporated after each, scraping sides. Stir in vanilla extract.
  4. Assemble and Bake: Once the brownie layer is baked, spread the cheesecake mixture evenly over the brownies without turning off the oven. Drop spoonfuls of cooled raspberry sauce over the cheesecake layer, then use a toothpick to swirl the raspberry sauce into the cheesecake.
  5. Bake Cheesecake Layer: Bake at 325F for 40 minutes or until the center is set and springs back to the touch.
  6. Cool and Refrigerate: Allow brownies to cool to room temperature, then refrigerate for at least 6 hours before cutting and serving to ensure clean slices and perfect texture.

Notes

  • The brownie batter should be prepared without instant coffee and baked according to these specific instructions, not the original Best Ever Brownies recipe directions.
  • Lining the pan with foil and using cooking spray allows easy removal and clean cutting of brownies.
  • Make sure the raspberry sauce is completely cool before swirling to prevent it from blending too much into the cheesecake layer.
  • Chilling the brownies overnight will enhance flavors and help them set properly for neat slicing.

Nutrition

  • Serving Size: 1 brownie
  • Calories: 320 kcal
  • Sugar: 24 g
  • Sodium: 150 mg
  • Fat: 20 g
  • Saturated Fat: 10 g
  • Unsaturated Fat: 8 g
  • Trans Fat: 0 g
  • Carbohydrates: 32 g
  • Fiber: 2 g
  • Protein: 5 g
  • Cholesterol: 65 mg

Find it online: https://cooksbylucy.com/raspberry-cheesecake-brownies-recipe/