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Desserts

Raspberry Cheesecake Brownies

photo by:kraft
No fresh raspberries? No problem. Seedless raspberry jam does the job just as well in these smooth and chocolatey cheesecake brownies.
time
prep:
15 min
total:
1 hr 30 min
servings
total:
32 servings

What You Need

6
oz.  BAKER'S Unsweetened Chocolate
1-1/3
cups  butter, softened, divided
1-3/4
cups   sugar, divided
8
 eggs, divided
1-1/2
tsp.  vanilla, divided
1-1/2
cups   flour
1
tsp.  CALUMET Baking Powder
1
cup  PLANTERS Walnuts, chopped
1
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
3/4
cup  seedless raspberry jam

Make It

LINE 13x9-inch pan with foil, with ends of foil extending over sides; spray with cooking spray. Microwave chocolate and 1 cup butter in large microwaveable bowl on HIGH 2 to 2-1/2 min. or until butter is melted; stir until chocolate is completely melted and mixture is well blended.

STIR 1-1/4 cups sugar into chocolate until blended. Mix in 5 eggs and 1 tsp. vanilla. Stir in flour and baking powder until blended. Add nuts. Spread about 2/3 of the batter onto bottom of prepared pan.

BEAT cream cheese, remaining butter, sugar, eggs, vanilla and jam in large bowl with mixer until blended. Pour over brownie mixture; top with spoonfuls of remaining chocolate batter. Swirl gently with knife.

BAKE 1 hour 5 min. to 1 hour 15 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Refrigerate 3 hours or until chilled. Use foil handles to lift dessert from pan before cutting into squares to serve.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
How to Test Brownies For Doneness
Unlike cakes, brownies are best when moist and fudgy inside. To check for doneness, insert a toothpick into the center. If it comes out with fudgy crumbs clinging to it, the brownies are done. For a visual test, make sure the edges of the brownies have pulled away from the sides of the pan.
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