Description
Indulge in the delightful marriage of rich chocolate brownies and creamy cheesecake topped with fresh raspberries.
Ingredients
Scale
- 1 box brownie mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/4 cup water
- 16 oz cream cheese, softened
- 1/2 cup sugar
- 1 tsp vanilla extract
- 2 large eggs
- 1 cup fresh raspberries
- 1/4 cup raspberry jam
- Whipped cream for serving (optional)
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a mixing bowl, prepare the brownie mix according to package instructions with eggs, vegetable oil, and water. Pour into the prepared pan and bake for 20-25 minutes.
- In a separate bowl, beat the cream cheese, sugar, and vanilla extract until smooth. Add eggs one at a time, mixing thoroughly after each addition.
- Pour the cheesecake mixture over the baked brownie layer and bake for an additional 45-50 minutes.
- Allow to cool at room temperature, then refrigerate for at least 4 hours or overnight.
- Heat raspberry jam and stir in fresh raspberries; let cool before topping the cheesecake.
- Serve with whipped cream if desired.
Notes
For best results, make the cheesecake a day in advance. For variations, consider using homemade brownie batter or different fruits.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 20g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 70mg