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Raspberry Cheesecake Brownies

Ingredients

For the brownies:

  • 1 box Pillsbury Chocolate Fudge Brownies
  • cup vegetable oil
  • ¼ cup water
  • 2 eggs

For the cheesecake:

  • 2 8 ounce blocks cream cheese, softened
  • 1 14 ounce can sweetened condensed milk
  • 2 eggs
  • 1 teaspoon vanilla
  • ½ cup raspberry jam

Instructions

  1. Preheat oven to 350F. Line a 9x13-inch pan with aluminum foil and spray with oil. In a large mixing bowl, combine brownie mix, vegetable oil, water, and eggs. It should take about 50 stirs. Pour into the prepared pan and bake for 20 minutes. While the brownies are baking, beat cream cheese with an electric mixture until no lumps remain, scraping down the sides as needed. Beat in sweetened condensed milk, eggs, and vanilla until well combined. When the brownies are out of the oven, pour the cheesecake over top and use a rubber spatula to spread to all sides. Dollop the raspberry jam on top of the cheesecake and use the tip of a knife to create swirls. Bake for another 40 minutes or until the cheesecake is set. Cool completely before slicing and serving.