Description
Delight in rich, fudgy raspberry cheesecake brownies featuring a luscious layer of creamy cheesecake swirled with tangy homemade raspberry sauce atop a dense brownie base. Perfectly balanced in sweetness and texture, these brownies are a show-stopping 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
- Prepare Raspberry Sauce: In a small saucepan over medium heat, combine 6 oz raspberries, 2 Tbsp sugar, and 1 Tbsp water. Increase heat to medium-high and stir frequently for about 10 minutes until raspberries have released their juices and mixture has reduced. Remove from heat and press through a fine mesh strainer into a heat-proof bowl, discarding seeds and fruit pieces. Set aside to cool.
- Preheat Oven and Prepare Brownie Batter: Preheat oven to 325F. Prepare Best Ever Brownies batter according to recipe instructions, omitting instant coffee. Spread the batter evenly into a greased and floured 9×13-inch pan or line with foil and lightly spray with cooking spray for easy removal.
- Bake Brownie Layer: Bake the brownie layer at 325F for 20 minutes until the center is almost set but not liquid and the edges appear cooked.
- Prepare Cheesecake Mixture: While brownies bake, beat 32 oz softened cream cheese and 1 cup sugar on medium speed in a stand mixer or large bowl with hand mixer for 1-2 minutes until creamy, scraping sides occasionally. Add ½ cup sour cream and mix well, scraping sides once more. Add 3 eggs one at a time, beating just until combined after each addition and scraping sides after each egg. Stir in 1 tsp vanilla extract.
- Assemble Cheesecake Layer: Once the brownie layer is baked, do not turn off oven. Evenly spread cheesecake mixture over the baked brownie layer.
- Add Raspberry Swirl: Drop spoonfuls of cooled raspberry sauce over the cheesecake layer—droplets about dime to nickel size. Use a toothpick to gently swirl the raspberry sauce into the cheesecake surface for a marbled effect.
- Bake Cheesecake Brownies: Bake at 325F for 40 minutes until the cheesecake center is set, not liquid, and it bounces back when touched.
- 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
- Use Best Ever Brownies batter without instant coffee for best flavor in this recipe.
- Line the pan with foil and spray lightly for easy lifting and clean cuts.
- Ensure raspberry sauce is fully cooled before swirling to prevent it from sinking into the cheesecake.
- Chilling the brownies overnight improves slicing and intensifies flavors.
- Make sure cheesecake layer is fully set before removing from oven to avoid runniness.
Nutrition
- Serving Size: 1 brownie
- Calories: 320 kcal
- Sugar: 28 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
