Indulge in the perfect blend of rich, fudgy brownies and creamy cheesecake with a delightful raspberry twist. This raspberry cheesecake brownies recipe is a decadent treat that combines the best of both worlds, making it an irresistible dessert for any occasion.
While most of the ingredients for this recipe are common pantry staples, you might need to pick up cream cheese and raspberry jam if they are not already in your refrigerator. Make sure to get unsweetened cocoa powder for the brownies and vanilla extract for both the brownie and cheesecake layers.
Ingredients For Raspberry Cheesecake Brownies
Melted butter: Adds richness and moisture to the brownies.
Granulated sugar: Sweetens both the brownie and cheesecake layers.
Eggs: Provides structure and stability to the batter and cheesecake.
Vanilla extract: Enhances the flavor of both the brownie and cheesecake layers.
Unsweetened cocoa powder: Gives the brownies their rich chocolate flavor.
All-purpose flour: Forms the base of the brownie batter.
Salt: Balances the sweetness and enhances the flavors.
Baking powder: Helps the brownies rise and become fluffy.
Cream cheese: Creates the creamy cheesecake layer.
Raspberry jam: Adds a fruity, tangy contrast to the rich chocolate and creamy cheesecake.
Technique Tip for This Recipe
When incorporating the cream cheese mixture into the brownie batter, make sure to spread it evenly to create a smooth layer. This will ensure that each bite has a balanced taste of both cheesecake and brownie. To achieve a beautiful swirl with the raspberry jam, use a toothpick or a knife to gently drag through the jam and cream cheese mixture in a figure-eight pattern. This technique not only enhances the visual appeal but also distributes the raspberry flavor more uniformly throughout the brownies.
Suggested Side Dishes
Alternative Ingredients
melted unsalted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and moisture, with a subtle coconut flavor that pairs well with chocolate.
granulated sugar - Substitute with coconut sugar: Coconut sugar has a lower glycemic index and adds a slight caramel flavor.
large eggs - Substitute with flax eggs: Mix 1 tablespoon of ground flaxseed with 3 tablespoons of water per egg. This is a great vegan alternative that helps bind the ingredients.
vanilla extract - Substitute with almond extract: Almond extract offers a different but complementary flavor profile to vanilla.
unsweetened cocoa powder - Substitute with carob powder: Carob powder is naturally sweet and caffeine-free, making it a good alternative for those avoiding caffeine.
all-purpose flour - Substitute with almond flour: Almond flour is gluten-free and adds a nutty flavor, though it may make the brownies denser.
salt - Substitute with sea salt: Sea salt can provide a more complex flavor due to its mineral content.
baking powder - Substitute with baking soda and cream of tartar: Use ¼ teaspoon baking soda and ½ teaspoon cream of tartar to replace 1 teaspoon of baking powder.
softened cream cheese - Substitute with Greek yogurt: Greek yogurt is a lower-fat option that still provides creaminess and tang.
granulated sugar - Substitute with honey: Honey is a natural sweetener that adds moisture and a distinct flavor.
large egg - Substitute with silken tofu: Use ¼ cup of blended silken tofu per egg. This is a good vegan alternative that maintains the creamy texture.
vanilla extract - Substitute with maple syrup: Maple syrup adds a different but complementary sweetness and flavor.
raspberry jam - Substitute with strawberry jam: Strawberry jam offers a similar texture and sweetness, with a slightly different fruit flavor.
Other Alternative Recipes Similar to This One
How to Store or Freeze Your Brownies
- Allow the raspberry cheesecake brownies to cool completely at room temperature. This ensures that the flavors meld together and the texture sets properly.
- Once cooled, cut the brownies into squares using a sharp knife. For cleaner cuts, you can wipe the knife with a damp cloth between slices.
- Place the brownies in an airtight container. If stacking the brownies, place a piece of parchment paper between layers to prevent sticking.
- Store the container in the refrigerator. The cream cheese layer requires refrigeration to maintain its freshness and prevent spoilage. These brownies can be stored in the fridge for up to 5 days.
- For longer storage, you can freeze the brownies. Wrap each brownie individually in plastic wrap to protect them from freezer burn and to maintain their texture.
- After wrapping, place the brownies in a freezer-safe bag or container. Label the container with the date to keep track of their freshness.
- When ready to enjoy, thaw the brownies in the refrigerator overnight. This gradual thawing helps retain the dessert's moisture and flavor.
- For a quicker option, you can also thaw the brownies at room temperature for a couple of hours. However, avoid microwaving them as it can alter the texture of the cheesecake layer.
How to Reheat Leftovers
Preheat your oven to 300°F (150°C). Place the raspberry cheesecake brownies on a baking sheet lined with parchment paper. Cover them loosely with aluminum foil to prevent the tops from drying out. Heat for about 10-15 minutes or until warmed through. This method helps maintain the texture of both the brownie base and the cheesecake layer.
Use a microwave-safe plate and place a damp paper towel over the brownies. Microwave on medium power in 20-second intervals until heated through. Be cautious not to overheat, as this can make the cheesecake rubbery and the brownie base too soft.
For a quick stovetop method, use a non-stick skillet over low heat. Place the brownies in the skillet and cover with a lid. Heat for about 5 minutes, checking frequently to ensure they don't burn. This method is great for achieving a slightly crispy edge while keeping the inside moist.
If you have an air fryer, preheat it to 300°F (150°C). Place the brownies in the basket, ensuring they are not touching. Heat for about 5-7 minutes. This method can give a nice, slightly crispy exterior while keeping the cheesecake layer creamy.
For those who prefer a steam method, set up a double boiler. Place the brownies on a heatproof plate and cover with foil. Steam for about 5-7 minutes. This method helps retain moisture and keeps the cheesecake layer soft and creamy.
If you have a toaster oven, preheat it to 300°F (150°C). Place the brownies on a piece of foil and heat for about 10 minutes. This method is convenient and helps maintain the integrity of both the brownie and cheesecake layers.
Essential Tools for This Recipe
Oven: Preheat to 350°F (175°C) to bake the brownies.
9x9 inch baking pan: Used to hold the brownie batter and cream cheese mixture while baking.
Mixing bowl: Combine melted butter and sugar, then add eggs and vanilla extract.
Mixing bowl: Stir in cocoa powder, flour, salt, and baking powder.
Mixing bowl: Beat cream cheese and sugar until smooth, then add egg and vanilla extract.
Spatula: Spread the cream cheese mixture over the brownie batter.
Teaspoon: Drop raspberry jam by teaspoonfuls over the top.
Knife: Swirl the raspberry jam into the cream cheese mixture.
Toothpick: Check for doneness by inserting into the center; it should come out clean.
Cooling rack: Cool the brownies completely before cutting into squares.
How to Save Time on This Recipe
Prepare ingredients ahead: Measure and prepare all ingredients before starting. This ensures a smooth cooking process.
Use a stand mixer: A stand mixer can quickly combine the butter, sugar, and eggs, saving you time and effort.
Microwave the cream cheese: Soften the cream cheese in the microwave for 15-20 seconds to make it easier to mix.
Preheat the oven early: Start preheating the oven while you prepare the batter to save time.
Use parchment paper: Line the baking pan with parchment paper for easy removal and less cleanup.
Raspberry Cheesecake Brownies
Ingredients
Brownie Layer
- ½ cup unsalted butter melted
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
Cheesecake Layer
- 8 oz cream cheese softened
- ¼ cup granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- ¼ cup raspberry jam
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x9 inch baking pan.
- In a mixing bowl, combine melted butter and sugar. Add eggs and vanilla extract, and mix well.
- Stir in cocoa powder, flour, salt, and baking powder until well combined. Pour into prepared baking pan.
- In another bowl, beat cream cheese and sugar until smooth. Add egg and vanilla extract, and mix until combined.
- Spread cream cheese mixture over brownie batter. Drop raspberry jam by teaspoonfuls over the top and swirl with a knife.
- Bake for 45 minutes or until a toothpick inserted into the center comes out clean. Cool completely before cutting into squares.
Nutritional Value
Keywords
Suggested Appetizers and Main Courses
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