Raspberry Cheesecake Brownies

Bahan-bahan

Brownie Mix

2 Packages of 8 Ounce Cream Cheese, softened

2/3 Cup Sugar

2 Teaspoons Vanilla Extract

2 Eggs

6 Ounces Raspberries * (1)

1 Tablespoon Sugar, optional

Arahan

First, preheat the oven according to the brownie mix recipe instructions, follow the directions to make the brownie batter, & set to the side.

Next, use an electric blender at medium to high speed to blend the cream cheese until light & creamy. Then blend in the 2/3 cup of sugar, 2 eggs, & 2 teaspoons vanilla extract. Set to the side.

Puree the raspberries, strain if desired, & stir in the sugar.

In a baking dish (13X9) sprayed with oil or lined with parchment paper, pour the brownie mix (reserving 1/4 cup) & spread evenly on the bottom of the pan. Then cover it with the cheesecake mixture (reserving 1/4 cup). Finally, drizzle raspberry mixture on top of the cheesecake adding dollops of brownie mix and cheesecake mixture as needed. Swirl the mixture with a toothpick to create a marbled pattern.

Bake for 25-30 minutes uncovered (until almost golden) & then for an additional 10-15 minutes covered with foil, or until the cheesecake is firm & a toothpick comes out clean.

Let cool & refrigerate for 2 hours or overnight.

Keep leftovers in a lightly sealed container in the fridge for 3-5 days.

Nota

These are SUPER good, but it might be worth straining the raspberries, as these were very packed with seeds.