Easy Raspberry Cheesecake Brownies
I decided to take this raspberry brownie to the next level and add a layer of raspberry flavored cheesecake to the center.
Ingredients
For the brownie layer
- 1 package Family Size Brownie Mix
- 4 teaspoons McCormick Raspberry Extract
For the cheesecake filling
- 8 ounce cream cheese (softened)
- 4 tablespoons butter (room temp)
- ½ powdered sugar
- 3 tablespoons flour
- 1 egg
- ½ cup raspberry pie filling or seedless jam
For the topping
- 1 tub chocolate frosting
Instructions
For the brownie layer
- Follow the directions on the box of brownie mix and add the raspberry extract before mixing. Mix well.
- Pour into a greased 9x13 inch baking dish.
Prepare cheesecake filling by
- Beating cream cheese and butter until smooth.
- Add sugar, flour.and beat 1 minute.
- Add the egg and beat until completely mixed in.
- Add raspberry pie filling or seedless jam and beat on medium high 5 minutes until thick and fluffy.
- Drop heaping tablespoons of cheesecake filling evenly over the top of brownie batter 1 inch from the sides of the pan.
- 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.
- Bake at 350 degrees for metal pan or glass at 325 for 40-45 minutes until center is set.
- Remove from oven and let cool completely.
- Once cooled mix 2 tablespoons of raspberry extract into the tub of frost. spread over brownie.
- Cut into squares and serve or package for bake sale.
Nutrition
Calories: 230kcalCarbohydrates: 31gProtein: 2gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 22mgSodium: 147mgPotassium: 54mgFiber: 1gSugar: 23gVitamin A: 195IUVitamin C: 1mgCalcium: 14mgIron: 1mg
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