Raspberry Cheesecake Brownies

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Nutritional Info

Servings Per Recipe: 18
Amount Per Serving
Calories: 325.5

Total Fat: 20.3 g
Cholesterol: 72.8 mg
Sodium: 191.7 mg
Total Carbs: 31.1 g
Dietary Fiber: 0.0 g
Protein: 5.5 g

View full nutritional breakdown of Raspberry Cheesecake Brownies calories by ingredient

Introduction

These rich cheesecake brownies get a pop of tartness from raspberry jam. They're always an instant hit! Serve topped with fruit and a little whipped cream. These rich cheesecake brownies get a pop of tartness from raspberry jam. They're always an instant hit! Serve topped with fruit and a little whipped cream.

Number of Servings: 18

Ingredients

19.5 oz package brownie mix

1/2 c. canola oil

1/4 c. water

4 large eggs, divided

2 8-oz packages cream cheese, softened

14 oz can sweetened condensed milk

1/3 c. lemon juice

1 tsp vanilla

1/2 c. seedless raspberry jam

Directions

Pre-heat oven to 350 degrees. Spray 9x13 pan with non stick cooking spray.

Combine brownie mix, oil, water and 2 eggs in a large bowl; stir 50 strokes with spoon. Spread into pan and bake for 20 minutes.

Beat cream cheese until fluffy. Gradually beat in sweetened condensed milk.

Mix in remaining 2 eggs, lemon juice and vanilla.
Pour evenly over brownie layer.

Stir jam until smooth and drop by spoonfuls over surface. With a knife, swirl jam to create marbled effect.

Bake additional 35 to 40 minutes or until top is lightly browned.

Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into 18 bars.