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Raspberry Cheesecake Brownies
The delicious combination of raspberry, chocolate, and cheesecake all in a yummy brownie.
Course
Dessert
Cuisine
American
Prep Time
10
minutes
minutes
Cook Time
45
minutes
minutes
Total Time
55
minutes
minutes
Servings
30
servings
Calories
219
kcal
Author
Leigh Anne Wilkes
Equipment
Baking Dish (9x13)
Measuring Cups
Measuring Spoons
Ingredients
1
cup
flour
2
cups
sugar
1
cup
butter
7
oz
dark chocolate
5
oz
raspberries
frozen or fresh
14
oz.
cream cheese
1
tsp
vanilla extract
5
eggs
Instructions
Preheat oven to 350 degrees
Combine butter with 1 cup sugar and mix
Add 3 eggs one at a time
Melt the chocolate and mix it in with the butter and sugar
Gently fold in 1 cup of flour
Butter a 9 x 13 baking pan and line with parchment paper
Put the cream cheese in a big bowl, add 2 eggs, 1 cup sugar and 1 tsp vanilla
Mix until it is smooth
Spread 2/3 of the brownie mix on the bottom of the pan
Pour the cream cheese on top
Add spoonsfuls of remaining brownie mix on top of cream cheese and marble it together with a knife
Sprinkle raspberries on top and push them into the cream cheese
Bake for 40-45 minutes
Let the brownies cool completely before cutting them into squares
Notes
Allow brownies to totally cool to room temperature or chill in the refrigerator.
Use a disposable plastic knife, the kind you just throw away. A friend of mine shared this tip with me a few years ago and it works!
If the knife picks up any crumbs while cutting just wipe them off before your next cut.
Nutrition
Calories:
219
kcal
|
Carbohydrates:
21
g
|
Protein:
3
g
|
Fat:
14
g
|
Saturated Fat:
8
g
|
Cholesterol:
58
mg
|
Sodium:
109
mg
|
Potassium:
89
mg
|
Fiber:
1
g
|
Sugar:
16
g
|
Vitamin A:
409
IU
|
Vitamin C:
1
mg
|
Calcium:
26
mg
|
Iron:
1
mg