Raspberry Swirl Brownie Cheesecake

• 1 cup semisweet chocolate chips
• 1/2 cup unsalted butter
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup all-purpose flour
• 8 ounces cream cheese, softened
• 1/2 cup granulated sugar
• 1 large egg
• 1/2 teaspoon vanilla extract
• 1/4 cup raspberry jam
• Optional: powdered sugar for dusting

Steps

1. 1 Preheat oven to 350°F. Line a 9-inch square baking pan with parchment paper.
2. 2 Melt chocolate chips and butter together in a microwave-safe bowl in 30-second intervals, stirring until smooth.
3. 3 Mix melted chocolate, 1 cup sugar, eggs, and vanilla until combined. Stir in flour until just mixed.
4. 4 Spread brownie batter into prepared pan.
5. 5 In another bowl, beat cream cheese, 1/2 cup sugar, egg, and vanilla until smooth. Spread over brownie layer.
6. 6 Dollop raspberry jam over cream cheese layer and swirl with a knife.
7. 7 Bake for 50 minutes or until edges are set but center jiggles slightly.
8. 8 Cool completely in the pan before slicing.

Equipment

• 9-inch square baking pan
• parchment paper
• mixing bowls
• electric mixer

Variations

• Substitute blackberry jam for a different flavor swirl.
• Add a layer of crushed cookies at the bottom for a crunchy texture.

Substitutions

• If you can't find raspberry jam, use strawberry or any berry preserve you like.

Pairings

• Serve with a glass of chilled Moscato.
• Perfect with a cup of coffee or tea.

Nutrition

Tips

• Use high-quality chocolate for the best flavor.
• Don't overbake – the cheesecake layer will continue to set as it cools.

Storage

Store in an airtight container in the refrigerator for up to 5 days. Let slices come to room temperature before serving.

Freezing: Freezes well for up to 3 months. Thaw in the refrigerator overnight before serving.

Serving Suggestions

• Serve with a dollop of whipped cream.
• Pair with a fresh berry compote.

FAQ