I have some recipes that are so simple, I tend to not even think of them as recipes. That said, during the busy holiday season, I think they can be a special gift to help fill gaps that time spent wrapping gifts, visiting friends & relatives, and attending all kinds of events have helped to create. And, if you're talking desserts, who is really going to complain if this is what you make when your energy has been zapped:
Yep. Those are brownies. With cheesecake swirled into them. And pockets of sweet raspberry filling added to the mix. Like I said, these aren't bars that are made to be dismissed. They are just super simple to put together and look simply stunning on a plate:
Could you use a different kind of fruit filling? Yep. Would it even have to be fruit? Nope. You mean you could swirl in caramel, fudge, or even nutella? Absolutely. But do yourself a favor: brew a pot of coffee because these decadent brownies would be quite happy nestled alongside a hot cup of joe after a festive holiday dinner!
- 1 brownie mix, prepared as directed (use the kind that will make a 9x13-inch pan)
- 6 oz. cream cheese, softened
- ⅓ c. granulated sugar
- ½ tsp. vanilla extract
- 1 egg
- ½ c. raspberry pie filling or preserves
Preheat the oven to 325° F and spray a 9x13-inch baking pan lightly with cooking spray.
Combine the brownie mix with ingredients listed on the box and pour into the prepared pan.
In a large bowl, beat the cream cheese and granulated sugar until light and fluffy. Mix in the egg and vanilla until combined.
Pour the cream cheese mixture evenly over the brownie mix and lightly run a knife through. Drop the pie filling or preserves over the top and swirl them in with a knife.
Bake in the preheated oven for about an hour. The cheesecake should have a slight jiggle and will set nicely when it cools. Once the brownies have cooled for about an hour, refrigerate overnight and store any leftovers in the refrigerator.
- Yields: 24 bars
- Preparation Time: 1 hour and 15 minutes