Raspberry Cheesecake Brownies

  • 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
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