Raspberry-licious Cheesecake Brownies

Written by on in Brownie, Cheesecake

This recipe will make your day!

I love making desserts for my family! Easter Holiday will not be the same for you if you try this recipe of Raspberry Cheesecake Brownies.

This dessert can be taken anytime of the day. My daughter loves it when she comes back from school.
Since I stumbled on this irresistible recipe, I make it at least twice in a week. My kids are just in Love with it!





The recipe is so simple and quick, if you love those fruity spongy snacks, don’t hesitate! Try it and you will fall for it daily!

Please scroll down below to see the full printable recipe for this delicious dessert recipe!

Here is the video guide for this mouthwatering recipe! Watch how quick and easy it is made!




Raspberry-licious Cheesecake Brownies Recipe

BROWNIES:

  • 1 cup butter melted, cooled slightly (2 sticks)
  • 2 ½ cups granulated sugar
  • 1 Tbsp vanilla
  • 4 eggs
  • 1½ cups all purpose flour
  • 1 cup cocoa powder
  • ½ tsp salt

CHEESECAKE:

  • 1 – 8 oz package cream cheese softened
  • 1 tsp vanilla
  • 1/3 cup sugar
  • 1/3 – 1/2 cup raspberry jam or preserves

  1. Prepare a 9×13″ baking pan by spraying it with cooking spray, and preheat oven to 350.

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FOR THE BROWNIES:

  1. Pour melted butter into a mixing bowl and add in sugar. Whisk together until smooth.

  2. Add eggs and vanilla and whisk to combine.

  3. Carefully add in flour, cocoa powder and salt and stir to combine.

  4. Set aside.

FOR THE CHEESECAKE:

  1. To another mixing bowl, add softened cream cheese, egg, vanilla and sugar. Using either a whisk or an electric mixer, beat until smooth and creamy.

  2. Set aside.

TO COMBINE:

  1. Spread half the brownie batter into the prepared baking pan, and spoon cheesecake batter over the top of the brownie layer.

  2. Drop spoonfuls of raspberry jam or preserves over the top of the cheesecake layer.

  3. Use a butter knife, toothpick or small skewer to swirl the raspberry into the cheesecake. Be careful not to swirl too deeply into the brownie layer (for better presentation).

  4. Spoon spoonfuls of the remaining brownie batter over the top of the raspberry cheesecake. Use the toothpick, knife or skewer to carefully swirl the brownie batter into the cheesecake. Alternatively, you can try to smooth the brownie batter over the top, but it will be very thick and difficult to do.

  5. Bake, uncovered, for 35-40 minutes until a toothpick inserted in the center comes out clean or with just a few moist crumbs.

  6. Let cool at room temperature for about 30 minutes.

    Bars will be easier to cut cleanly if you refrigerate them for a bit

Recipe from: http://www.thechunkychef.com/raspberry-cheesecake-brownies/