Description
This Raspberry Cheesecake Brownies recipe combines rich, fudgy brownies with a creamy cheesecake layer swirled with a fresh raspberry sauce. Perfect for dessert lovers craving a decadent treat that balances chocolatey goodness with tangy fruitiness.
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 slightly. Remove from heat and press through a fine mesh strainer into a heatproof bowl to remove seeds. Allow the sauce to cool completely.
- Preheat Oven and Prepare Brownie Layer: Preheat the oven to 325°F. Prepare the brownie batter according to the Best Ever Brownies instructions, omitting instant coffee. Spread the batter evenly into a greased and floured 9×13 inch pan or line the pan with foil and spray lightly with cooking spray for easier removal later. Bake for 20 minutes until the center is nearly set but not liquid.
- Prepare Cheesecake Mixture: In a stand mixer or large bowl with a hand mixer, beat softened cream cheese and sugar on medium speed for 1-2 minutes until creamy and well mixed. Add sour cream and mix well, scraping down the sides once. Add eggs one at a time, mixing just until combined after each addition and scraping sides. Stir in vanilla extract.
- Assemble and Bake: Once the brownie layer is baked, do not turn off the oven. Evenly spread the cheesecake mixture on top of the brownie layer. Drop spoonfuls of the cooled raspberry sauce evenly over the cheesecake layer. Using a toothpick, swirl the raspberry sauce through the cheesecake to create a marbled effect. Bake for 40 minutes at 325°F until the cheesecake center is set and bounces back to touch.
- Cool and Chill: Allow the brownies to cool to room temperature in the pan, then refrigerate for at least 6 hours before cutting into 24 squares and serving to achieve optimal texture and flavor.
Notes
- Prepare the brownie batter omitting the instant coffee and follow the baking instructions on this page rather than the original Best Ever Brownies recipe for proper layering.
- Use a fine mesh strainer to remove raspberry seeds for a smooth sauce that swirls nicely into the cheesecake.
- Line the baking pan with foil and spray with cooking spray to make it easier to lift out and cut clean brownies.
- Allow the finished brownies to chill thoroughly in the refrigerator to fully set the cheesecake layer before slicing.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 25 g
- Sodium: 180 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
