Raspberry Swirl Brownie Cheesecake
- Brownie Crust:
- 1, 20 oz package or 1 pouch Ghirardelli Double Chocolate Brownie Mix
- 1/3 cup water
- 1/3 cup vegetable oil
- 1 egg
- 1 cup (8 oz) cream cheese, softened
- 1/4 cup sour cream
- 1 egg
- 1/3 cup sugar
- 1/2 teaspoon vanilla
- 1 cup fresh or frozen raspberries, mashed
Preparation time 15mins
Cooking time 70mins
Preheat oven to 325°F.
For Brownie Crust: In medium bowl, stir together brownie mix, water, oil and egg until moistened (about 40 strokes). Spoon batter into lightly greased 9-inch springform pan. Bake 10-12 minutes.
For Cheesecake: Place cream cheese and sour cream in medium bowl. Using an electric mixer, mix on low speed 2 minutes or until smooth. Add egg and mix until blended. Add sugar and vanilla and continue to mix until smooth. Spoon cream cheese mixture randomly over brownie crust. Drop spoonfuls of raspberries randomly over cream cheese mixture. Swirl with tip of knife for marbled effect.
Bake 55-60 minutes or until filling is set. Cool thoroughly. Store in the refrigerator.
Makes 12 servings.