Desserts
Raspberry Swirl Cheesecake Brownies
Live Laugh Yum
20mins
Prep Time
40mins
Cook Time
60mins
Total Time
Serves 12
Est. Yield
Ingredients
For the brownie:
- 1 box Kodiak Cake Brownie Mix, prepared as instructed on the box:
- 2 eggs
- 1⁄2 cup melted butter
- 2 tablespoons vegetable oil
- 2 tablespoons water
For the cheesecake layer:
- 8oz cream cheese, room temperature
- 1 egg
- 1/3 cup sugar
- 1 teaspoon vanilla extract
- 1⁄2 cup raspberry preserves or jam
DIRECTIONS
- Preheat oven to 350 degrees.
- Once brownies mix is prepared, pour into a greased baking pan – I used a 9×13 pan.
- Bake until JUST done – about 20 minutes.
- Let cool slightly.
- In the meantime, make your cheesecake mixture.
- Using an electric mixer, beat the cream cheese and sugar together.
- Once combined, add vanilla and egg and mix until smooth.
- Pour the cheesecake mixture over the brownies and evenly spread out with a knife.
- Add spoonfuls of raspberry jam over the top of the cheesecake mixture, using a knife or toothpick to make a swirl design on the top.
- Return to the oven at 350 degrees and bake for another 20 minutes, or until the cheesecake is set – should be slightly jiggly in the center when it’s done.
- Turn off the oven and open the oven door slightly – let the cheesecake sit in the oven for about 15 minutes with the oven turned off and the door open.
- Remove cheesecake from oven and let cool to room temperature.
- Once cooled, cover and place in the fridge for at least an hour before cutting.
- Optional – use a heart cookie cutter to cut out your brownies for Valentine’s day!
- Serve with powdered sugar and fresh raspberries.
Raspberry Swirl Cheesecake Brownies
Nutrition Facts
386
Calories
18g
Fat
51g
Carbs
3g
Fiber
6g
Protein
Recipe Makes approx. 12 Servings
Serving Size = 1 piece
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