With Valentine’s Day just around the corner, I wanted to make a sweet dessert that included some red! I became an Auntie on Thursday and this recipe was perfect to take over for family dinner.
I always hate when my end product doesn’t look like the photo, but they still taste really good, so I will let it slide! You can see what they are really supposed to look like here Delish.com. Recipe below.
- 1 box fudgy brownie mix, plus ingredients on the box
- 2 blocks cream cheese, softened
- 1/2 cup sugar
- 2 large eggs
- 1/2 tsp vanilla extract
- pinch of kosher salt
- 1 pint fresh raspberries
- 1 tbsp sugar
- 2 tbsp water
- Prepare brownie mix according to package directions and pour batter into prepared pan.
- Prepare cheesecake mixture: In a large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined.
- Pour cheesecake mixture over brownie batter and set aside.
- Make raspberry sauce: In a small saucepan over medium-low heat, combine raspberries, remaining 1 tablespoon sugar, and water. Cook, stirring occasionally, until raspberries are broken down, 8 to 10 minutes. Strain seeds through a fine-mesh strainer.
- Dollop raspberry sauce all over cheesecake mixture and swirl with a toothpick or wooden skewer.
- Bake on 350 until edges are set and center of cheesecake mixture is only slightly jiggly, 35 to 40 minutes.
- Let cheesecake brownies cool completely in pan.
I have one beef with this recipe and it’s that it is not easy pouring the cheesecake batter onto brownie batter! Be very careful when you do this. I don’t really have an easy trick for you, other than maybe do a little at a time. I also didn’t dollop my raspberry sauce, I poured it on. You can decide how you want to do it that fits your mood.
They still taste amazing even though they don’t look pretty. The crowd seemed to like them so that’s all that matters!