Creamy cheesecake on top of chewy brownie crust with a fresh raspberry swirl.
This raspberry brownie cheesecake has a thick ribbon of raspberry puree swirled on top. It has a chewy, fudgy brownie crust too.
Chocolate, butter, granulated sugar, eggs, vanilla, flour, cocoa powder, and salt.
Cream cheese, granulated sugar, sour cream, vanilla extract, and three whole eggs.
You only need three ingredients: fresh raspberries, granulated sugar, and lemon juice.
Blend the raspberries, sugar, and lemon juice. Pour the puree through a mesh strainer to remove the seeds.
Make the brownie crust. Pour it into a springform pan and bake at 350°F for 25-30 minutes.
While the brownie bakes, make the crust by beating the cream cheese, sugar, and vanilla together. Fold in the sour cream and eggs.
Pour the cheesecake filling over the brownie crust. Then use a knife or a toothpick to swirl in the raspberry puree. Bake at 325°F for 1 hour.
Carefully cool the cheesecake overnight and enjoy! Want to make this recipe? Check out the full instructions at:
Everyday dessert recipes for the home baker.