Ingredients
Cooking spray, for pan
1 box fudgy brownie mix, plus ingredients called for on box
2 blocks cream cheese, softened
1/2 c. sugar
2 large eggs
1/2 tsp. vanilla extract
pinch of kosher salt
1 pint fresh raspberries
1 tbsp. sugar
2 tbsp. water
Preparation
Step 1Preheat oven to 350º and line a 9-x-13" pan with foil. Spray foil with cooking spray.Step 2Prepare brownie mix according to package directions and pour batter into prepared pan.Step 3Prepare cheesecake mixture: In a large bowl, beat cream cheese and 1/2 cup sugar until fluffy. Add eggs, vanilla, and salt and beat until combined.Step 4Pour cheesecake mixture over brownie batter and set aside.Step 5Make raspberry sauce: In a small saucepan over medium-low heat, combine raspberries, remaining 1 tablespoon sugar, and water. Cook, stirring occasionally, until raspberries are broken down, 8 to 10 minutes. Strain seeds through a fine-mesh strainer.Step 6 Dollop raspberry sauce all over cheesecake mixture and swirl with a toothpick or wooden skewer. Step 7Bake until edges are set and center of cheesecake mixture is only slightly jiggly, 35 to 40 minutes.Step 8Let cheesecake brownies cool completely in pan. Step 9Slice and serve.
