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raspberry cheesecake brownies

Raspberry Cheesecake Brownies

Homemade raspberry jam swirled into a creamy cheesecake and swirled into fudgy brownies
5 from 3 votes
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Prep Time 30 minutes
Cook Time 28 minutes
Total Time 58 minutes
Course Dessert
Cuisine American
Servings 16 brownies
Calories 254 kcal

Equipment

Ingredients
 
 

Raspberry Jam

  • ¾ cups raspberries, fresh or frozen
  • 2 tablespoons granulated sugar
  • 2 teaspoons lemon juice

Cheesecake

  • 1 cup (1 - 8oz block) cream cheese
  • ¼ cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract

Brownies

  • ¾ cup all-purpose flour
  • 2 tablespoons cocoa powder
  • ½ teaspoon fine sea salt
  • ½ cup unsalted butter
  • ⅔ cup bittersweet chocolate, chopped
  • ½ teaspoon instant espresso or coffee powder
  • ¾ cup granulated sugar
  • ¼ cup light brown sugar, packed
  • 3 large eggs
  • 1 teaspoon pure vanilla extract

Instructions
 

  • Preheat the oven to 350 F. Line an 8x8 square pan with parchment paper.
  • In a saucepan over medium heat, combine the raspberries, sugar and lemon juice. Bring to a simmer, smashing the berries and stirring occasionally for 5-8 minutes.
    ¾ cups raspberries, fresh or frozen, 2 tablespoons granulated sugar, 2 teaspoons lemon juice
  • Once the mixture has thickened and reduced, push the mixture through a fine mesh sieve. Cool completely.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together cream cheese and sugar until smooth and creamy.
    1 cup (1 - 8oz block) cream cheese, ¼ cup granulated sugar
  • Beat in the egg yolk and vanilla until thoroughly combined. Set aside.
    1 large egg yolk, 1 teaspoon pure vanilla extract
  • In small bowl, whisk together the flour, cocoa powder and salt. Set aside.
    ¾ cup all-purpose flour, 2 tablespoons cocoa powder, ½ teaspoon fine sea salt
  • In a large bowl melt together the butter, chocolate and espresso powder in 30 second increments, stirring well after each increment, until smooth.
    ½ cup unsalted butter, ⅔ cup bittersweet chocolate, chopped, ½ teaspoon instant espresso or coffee powder
  • Whisk in in the granulated sugar and brown sugar.
    ¾ cup granulated sugar, ¼ cup light brown sugar, packed
  • Whisk in the eggs one at a time. Whisk in the vanilla.
    3 large eggs, 1 teaspoon pure vanilla extract
  •  Stir in the flour mixture, stirring until just combined.
  • Pour the brownie mixture into the prepared pan. Spread evenly with a spatula.
  • Spoon dollops of cheesecake mixture onto the brownies.
  • Spoon dollops of raspberry jam onto the brownies.
  • With a skewer or butter knife, create swirls in the batter until the jam and the cheesecake are well distributed. Press a few fresh raspberries into the batter.
  • Bake for 28-30 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. The center should have just a slight jiggle.
  • Allow the brownies to cool for about 20 minutes on the counter, then place the pan in the fridge and allow to cool for another 2-3 hours prior to serving.

Nutrition

Calories: 254kcalCarbohydrates: 28gProtein: 4gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.2gCholesterol: 77mgSodium: 143mgPotassium: 114mgFiber: 1gSugar: 21gVitamin A: 445IUVitamin C: 2mgCalcium: 52mgIron: 1mg
Keyword brownies, cheesecake brownies, raspberry brownies, raspberry cheesecake brownies
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