Raspberry Cheesecake Brownies Recipes

Steps:

• Preheat oven to 350 degrees F.
• Make the brownie base. Blend oil, sugar, eggs, and vanilla in a mixing bowl. Beat well with a spoon or spatula. Combine dry ingredients in a separate bowl and slowly add to the egg mixture until well blended. Set aside.
• Make the cheesecake topping. Soften the cream cheese. Add the eggs, sugar, and vanilla. Beat with a whisk until smooth. Set aside.
• Assemble the brownies. Grease a 9 inch square pan. Add the brownie base and level batter. Dollop small portions of raspberry preserves over the batter. Drizzle cheesecake topping over the batter to evenly cover it. Run a knife through (about 5 times in each direction) to swirl the brownie and cheesecake batters. Sprinkle with chocolate chips. Bake at 350 degrees F for 45 minutes or until a toothpick comes out clean from the center.

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
• In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
• For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
• Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
• Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
• Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
• Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.

Steps:

• Preheat the oven to 350°F. and butter and flour a 13-by-9 inch baking pan.
• Make brownie bar:
• In a metal bowl set over a pan of barely simmering water melt chocolates with butter, stirring, and cool. Whisk in sugar and eggs, 1 at a time, and whisk in vanilla and salt. Whisk in flour until just combined and spread batter evenly in prepared pan.
• Make cheesecake topping:
• In a bowl with an electric mixer cream together cream cheese and sugar until light and fluffy and beat in lemon juice, egg, vanilla, and salt. Beat in flour and spread mixture in an even layer over batter.
• Scatter raspberries over topping and sprinkle with sugar.
• Bake brownies in middle of oven 35 to 40 minutes, or until top is puffed and pale golden and a tester comes out with crumbs adhering to it. Cool brownies completely in pan on a rack and chill, covered, at least 6 hours or overnight.
• Cut brownies into bars and sprinkle with confectioners' sugar.
• Serve brownies cold or at room temperature.

Steps:

• For the raspberry sauce:
• In a small saucepan, cook the raspberries, sugar, and cornstarch over medium-low heat until soft and saucelike, about 10 minutes. Let cool completely.
• For the brownies:
• Preheat the oven to 325°F. Grease a 9-by-13-inch baking pan and line with parchment paper cut to fit. In a saucepan, melt together the butter, chocolate, and cocoa powder, stirring until smooth. Let the mixture cool completely in the pan. Once the chocolate mixture is cooled, stir in the sugar. Then stir in the eggs, one at a time, and the vanilla. Finally, stir in the flour and salt until combined. Transfer the batter to the prepared pan, using a rubber spatula to scrape it all out of the saucepan, and spread the batter evenly into the pan.
• For the filling:
• In a bowl, beat together the cream cheese and sour cream. Add the sugar, and beat well. Add the egg, flour, and vanilla, and beat until the mixture is very smooth.
• Dollop the filling all over the top of your brownie batter. Using a knife, swirl the mixtures together to create a marbled effect. Then drizzle the raspberry sauce over the top, and swirl again. Bake until completely set, or until a cake tester inserted about 2 inches from the edge comes out clean, 40 to 45 minutes. Let cool completely on a wire rack before removing from the pan, and cut into squares to serve.