Raspberry Swirl Cheesecake Brownies

Raspberry Swirl Cheesecake Brownies

Raspberry Swirl Cheesecake Brownies, a decadent dessert that combines the rich, fudgy texture of chocolate brownies with the creamy tang of cheesecake and the tart sweetness of raspberries.

Author -Shrilatha

Print Pin Recipe

Servings servings

Course Dessert

Cuisine American

Prep Time 30

Cook/Bake Time 40

COOLING TIME 1

Equipment you will need

9x13-inch baking pan

mixing bowls

electric mixer

Saucepan

whisk

Rubber spatula

Toothpick or knife (for swirling)

Ingredients

For the Brownie Layer:

1 cup all-purpose flour
½ cup unsweetened cocoa powder
½ teaspoon salt
1 cup unsalted butter (melted)
2 cups granulated sugar
4 large eggs
2 teaspoons vanilla extract

For the Cheesecake Layer:

16 ounces cream cheese (softened)
¾ cup granulated sugar
2 large eggs
1 teaspoon vanilla extract

For the Raspberry Swirl:

1 cup raspberries (fresh)
¼ cup granulated sugar
1 tablespoon water

Instructions

Prep:

Preheat your oven to 350°F (175°C). Grease and line your baking pan with parchment paper.

Brownie Layer:

Whisk together flour, cocoa powder, and salt. In a separate bowl, mix melted butter and sugar, then add eggs and vanilla. Combine with dry ingredients until just mixed. Pour into the prepared pan.

Cheesecake Layer:

Using an electric mixer, beat the cream cheese and sugar until smooth. Add eggs and vanilla, mixing until just combined. Gently pour over the brownie layer.

Raspberry Swirl:

Heat raspberries, sugar, and water in a saucepan over medium heat. Cook until berries break down. Strain to remove seeds, then dollop the raspberry sauce over the cheesecake layer. Use a toothpick or knife to create swirls.

Bake:

Bake for 45 minutes, or until the cheesecake is set but still slightly jiggly. Cool to room temperature, then chill in the refrigerator for at least 3 hours.

Serve:

Cut into squares and serve chilled.

Notes

Room Temperature Ingredients: Ensure your cream cheese and eggs are at room temperature for smoother mixing.

Don’t Overmix: Mix the batter and cheesecake layer just enough to combine the ingredients, avoiding air bubbles.

Gentle Swirling: Don’t over-swirl the raspberry sauce; a few figure-eight motions are enough to achieve a beautiful pattern.

Chill Thoroughly: Allowing the brownies to chill completely in the fridge sets the layers perfectly and makes cutting cleaner.

https://bakewithsweetspot.com/raspberry-cheesecake-brownies/

Nutrition

Serving: 1 servingCalories: 417 kcalCarbohydrates: 48 gProtein: 6 gFat: 24 gSaturated Fat: 14 gPolyunsaturated Fat: 1 gMonounsaturated Fat: 6 gTrans Fat: 0.5 gCholesterol: 129 mgFiber: 2 gSugar: 40 gIron: 1 mg

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