Description
These Raspberry Cheesecake Brownies combine rich, fudgy chocolate brownies with a creamy, tangy raspberry-infused cheesecake layer swirled with raspberry jam for a decadent dessert that blends chocolate and fruity flavors perfectly.
Ingredients
Scale
Cheesecake Batter
- 8 ounces (226g) full-fat brick cream cheese, softened to room temperature
- 2 Tablespoons (26g) unsalted butter, softened to room temperature
- 1/2 cup (100g) granulated sugar
- 2 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- Optional: freeze-dried raspberry powder, to taste
Brownie Batter
- 1/2 cup (8 Tbsp; 113g) unsalted butter, sliced into 8 Tbsp-size pieces
- 1 cup (200g) granulated sugar
- 2 Tablespoons (26g/30ml) vegetable oil or melted coconut oil
- 2 large eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 3/4 cup (62g) Dutch-process cocoa powder
- 1/2 cup (63g) all-purpose flour (spooned & leveled)
- 1/4 teaspoon salt
- 1 Tablespoon hot water
- 3/4 cup (135g) semi-sweet chocolate chips
- 1/4 cup (75g) raspberry jam
Instructions
- Preheat Oven: Adjust the oven rack to the lower-third position and preheat the oven to 350°F (177°C). Line a 9-inch square pan with parchment paper, leaving an overhang on the sides for easy removal. Set aside.
- Prepare Cheesecake Batter: In a medium bowl, beat the softened cream cheese and butter on medium-high speed until smooth and creamy, about 2 minutes. Add sugar, flour, vanilla extract, and raspberry powder if using. Beat until combined. Beat in the egg just until incorporated. Set aside.
- Prepare Brownie Batter: Melt the butter in the microwave or on the stove. Whisk sugar and oil into melted butter, let cool slightly for 1 minute. Add eggs and vanilla; whisk thoroughly until sugar dissolves and mixture is smooth. Add cocoa powder, flour, salt, and hot water; whisk until smooth and thick. Fold in chocolate chips.
- Assemble Layers: Spread about one-third of the brownie batter evenly in the prepared pan. Drop spoonfuls of half the cheesecake batter over the brownie layer. Alternate dropping spoonfuls of remaining brownie batter and remaining cheesecake batter. Gently bang the pan on the counter to settle layers. Drop small spoonfuls of raspberry jam over the top and use a knife to swirl batter and jam gently. Bang the pan a few more times to settle.
- Bake: Bake for 33 to 40 minutes until a toothpick inserted in the center comes out with a few moist crumbs. Typically takes about 36 minutes. Tent with aluminum foil at 25 minutes to prevent over-browning.
- Cool: Remove the pan from the oven and place it on a cooling rack. Cool completely for at least 3 hours.
- Serve: Use the parchment paper overhang to lift brownies from the pan. Transfer to a cutting board and slice into squares.
- Storage: Cover leftover brownies and refrigerate for up to 1 week.
Notes
- Freeze-dried raspberry powder is optional but enhances the raspberry flavor and adds a pretty pink color to the cheesecake batter.
- Use full-fat cream cheese for the best texture and flavor in the cheesecake layer.
- Be careful not to overbake to ensure fudgy brownies with moist cheesecake swirls.
- Allow brownies to cool completely before slicing to maintain clean edges.
- Prep Time: 15 minutes
- Cook Time: 36 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: raspberry cheesecake brownies, chocolate brownies, raspberry jam swirl, creamy cheesecake brownies, fudgy brownies, dessert recipe
