Raspberry Chocolate Brownie Swirl Cheesecake

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Raspberry Chocolate Brownie Swirl Cheesecake

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Chef Sandy Klink is a master when it comes to creating absolutely decadent desserts. Klinks restaurant is a must for anyone who wants to pamper their palate.

  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Crust:

  • cups chocolate cookie crumbs (Oreos work great)

  • 7

    tbsp butter, melted

  • Brownies:

  • ¾

    cup granulated sugar

  • 2

    large eggs

  • ¼

    cup seedless raspberry preserves

  • ¾

    cup all-purpose flour

  • ½

    tsp baking powder

  • ½

    tsp vanilla extract

  • ¼

    tsp salt

  • 2

    ounces (2 squares) semisweet chocolate, melted

  • ½

    cup (1 stick) butter, melted

  • Cheesecake:

  • 3

    packages (8 ounces each) cream cheese, softened

  • 1

    cup granulated flour

  • tsp salt

  • 3

    large eggs

  • 1

    cup sour cream

  • 1

    tsp vanilla extract

  • Topping:

  • ½

    cup raspberry jam/preserves

Directions

Crust: Mix together cookie crumbs (crumbled up very fine) and butter. Press mixture evenly over bottom and up sides of 9-inch springform pan. Then chill. Preheat oven to 350 F. Grease an 8-inch square baking pan. Brownies: In a large bowl, beat together sugar and eggs at medium speed until light and fluffy. At low speed, gradually beat flour, baking powder, raspberry preserves, vanilla, salt, melted chocolate, and melted butter into egg mixture until smooth. Pour batter into prepared pan, then smooth the top. Bake brownies until a toothpick inserted in the center comes out almost clean, about 25 minutes. (DO NOT bake brownies completely). Let cool, then cut brownies into 3/4-inch square pieces. Cheesecake: Beat together cream cheese, sugar and salt at a medium speed until smooth. Add eggs (one at a time) beating well after each egg is added, then add sour cream and vanilla; beat until smooth. Gently fold brownie pieces into batter. Pour batter into prepared crust and place pan on baking sheet. Bake cake at 350 F until golden brown. It should take about 50 minutes. Let chill for 2 hours. Topping: Spread raspberry preserves over the top of the cake. Chill for another 30 minutes. Cut into 8 to 10 pieces, add whipped cream and enjoy!


Nutrition

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