Raspberry Brownie Cheesecake
A delightful dessert that combines rich, fudgy brownies with creamy cheesecake and tart raspberries.
Prep Time 30 minutes mins
Cook Time 45 minutes mins
Total Time 4 hours hrs 15 minutes mins
Course Dessert
Cuisine American
Servings 12 slices
Calories 350 kcal
Brownie Base
- 1 cup unsalted butter (2 sticks)
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 4 large eggs
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/4 teaspoon salt
- 1/2 teaspoon baking powder
- 1 cup fresh raspberries (plus extra for garnish)
- 8 ounces cream cheese softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 1 teaspoon vanilla extract
- 1 cup heavy cream
Melt the unsalted butter in a medium saucepan over low heat. Stir until completely melted, then remove from heat. Add granulated sugar and brown sugar, mix well, and let cool for a few minutes. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract.
In a separate bowl, beat softened cream cheese until smooth. Add powdered sugar, lemon juice, and vanilla extract, mixing until creamy. In another bowl, whip heavy cream until stiff peaks form, then gently fold into the cream cheese mixture.
Pour half of the brownie batter into a prepared springform pan. Scatter fresh raspberries over the brownie layer, then spread the cheesecake filling on top.
Pour the remaining brownie batter on top of the cheesecake layer and swirl with a knife to create a marbled effect.
Bake in a preheated oven at 350°F for 40-45 minutes. The edges should be set, and the center slightly jiggly. Let cool completely in the pan, then refrigerate for at least 4 hours or overnight before serving.
Calories: 350kcalProtein: 5gSodium: 150mg
Keyword brownie, cheesecake, raspberry