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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.
15 min
1 hr 30 min
32 servings

What You Need

oz.  BAKER'S Unsweetened Chocolate
cups  butter, softened, divided
cups   sugar, divided
 eggs, divided
tsp.  vanilla, divided
cups   flour
tsp.  CALUMET Baking Powder
cup  PLANTERS Walnuts, chopped
pkg.  (8 oz.) PHILADELPHIA Cream Cheese, softened
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

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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