Raspberry Cheesecake Brownies
Yields:
20
Prep Time:
20 mins
Cook Time:
35 mins
Total Time:
55 mins
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Ingredients
Cooking spray, for pan
- 1
box fudgy brownie mix, plus ingredients called for on box
- 2
blocks cream cheese, softened
- 1/2 cup
sugar
- 2
large eggs
- 1/2 tsp.
vanilla extract
pinch of kosher salt
- 1
pint fresh raspberries
- 1 Tbsp.
sugar
- 2 Tbsp.
water
Directions
- Step 1Preheat oven to 350º and line a 9-x-13" pan with foil. Spray foil with cooking spray.
- Step 2Prepare brownie mix according to package directions and pour batter into prepared pan.
- Step 3Prepare cheesecake mixture: In a large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined.
- Step 4Pour cheesecake mixture over brownie batter and set aside.
- Step 5Make raspberry sauce: In a small saucepan over medium-low heat, combine raspberries, remaining 1 tablespoon sugar, and water. Cook, stirring occasionally, until raspberries are broken down, 8 to 10 minutes. Strain seeds through a fine-mesh strainer.
- Step 6 Dollop raspberry sauce all over cheesecake mixture and swirl with a toothpick or wooden skewer.
- Step 7Bake until edges are set and center of cheesecake mixture is only slightly jiggly, 35 to 40 minutes.
- Step 8Let cheesecake brownies cool completely in pan.
- Step 9Slice and serve.
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