Comida Kraft
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Raspberry Cheesecake Brownies

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32 servings

No fresh raspberries? No problem. Seedless raspberry jam does the job just as well in these smooth and chocolatey cheesecake brownies.

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What You Need

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Make It

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  • 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.


Sweets can be part of a balanced diet but remember to keep tabs on portions.


  • 32 servings

Nutritional Information

Serving Size 32 servings
Calories 240
% Daily Value
Total fat 16g
Saturated fat 9g
Cholesterol 75mg
Sodium 125mg
Carbohydrate 22g
Dietary fiber 1g
Sugars 16g
Protein 4g
Vitamin A 8 %DV
Vitamin C 0 %DV
Calcium 4 %DV
Iron 8 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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