BLACK BOTTOM RASPBERRY CHEESECAKE

By mwalsh2

Ingredients

• 1 box brownie mix
• 1/3 cup water
• 3 tblsp oil
• 6 eggs
• 1 cup chopped walnuts
• 1 pkg (10 oz) frozen raspberries, thawed, drained
• 3/4 cup seedless raspberry jam
• 3 pkgs (8 oz each) cream cheese at room temperature
• 1 cup granulated sugar
• 1 tsp vanilla
• 2 tblsp confectioners sugar

Preparation

Step 1

Heat over to 350. Grease bottom of 10 inch springform pan with removeable bottom.

Combine brownie mix, water, oil and 3 eggs in large bowl. Stir in walnuts. Pour into prepared pan. Bake in 350 oven 25-30 minutes. Cool on rack 15 min.

Combine raspberries and ½ cup of the raspberry jam in small bowl.

Beat cream cheese in large bowl at medium speed until smooth. Add granulated sugar, vanilla and the remaining 3 eggs and beat until well blended.

Spoon raspberry mixture evenly over top of brownie in pan. Slowly pour cheesecake batter on top.

Bake in 350 oven 55 minutes or until cheesecake in center is slightly set. Remove to wire rack to cool. Refrigerate cooled cake overnight.

To serve, prepare raspberry drizzle. Heat the remaining ¼ cup raspberry jam in small saucepan over low heat until just melted. Let cool 10 minutes. Sprinkle confectioners’ sugar over cake. Drizzle top of cake in zigzag pattern with raspberry jam. Refrigerate until ready to serve. Garnish with raspberries.