Easy Raspberry Cheesecake Brownies



For the brownie layer

  • 1 package Family Size Brownie Mix
  • 4 teaspoons McCormick Raspberry Extract

For the cheesecake filling

  • 1 8 ounce package cream cheese, softened
  • 4 tablespoons butter, room temp
  • 1/2 powdered sugar
  • 3 tablespoons flour
  • 1 egg
  • 1/2 cup raspberry pie filling or seedless jam

For the topping

  • 1 tub chocolate frosting


For the brownie layer

  1. Follow the directions on the box of brownie mix and add the raspberry extract before mixing. Mix well.
  2. Pour into a greased 9×13 inch baking dish.

Prepare cheesecake filling by

  1. Beating cream cheese and butter until smooth.
  2. Add sugar, flour.and beat 1 minute.
  3. Add the egg and beat until completely mixed in.
  4. Add raspberry pie filling or seedless jam and beat on medium high 5 minutes until thick and fluffy.
  5. Drop heaping tablespoons of cheesecake filling evenly over the top of brownie batter 1 inch from the sides of the pan.
  6. Using the back of the tablespoon gently smooth cheesecake filling over the brownie batter keeping the filling 1 inch from the sides of the pan.
  7. Bake at 350 degrees for metal pan or glass at 325 for 40-45 minutes until center is set.
  8. Remove from oven and let cool completely.
  9. Once cooled mix 2 tablespoons of raspberry extract into the tub of frost. spread over brownie.
  10. Cut into squares and serve or package for bake sale.

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