This post sponsored by The J.M. Smucker Company.
Okay, we’re only days away from Valentine’s Day.
I’ve bought myself more stuffed animals holding hearts than I’d like to admit.
I’ve forced my kids to sit down and scribble their name on 20 cartoon-themed cards.
I’ve made my Valentine’s Day date with some takeout sushi and my DVR.
I am ready.
I even made brownies. Topped with cheesecake because cheesecake is perfect for a romantic dinner for two or if you’re all alone.
I mean, cheesecake solves every problem. Right?
But then I swirled some raspberry jam into the cheesecake to make it extra festive.
I used my fave Pillsbury Chocolate Fudge Brownies so it came together really quick and easily. I stocked up on the Pillsbury brownie mixes at Walmart last week when I did those cute football brownies and they’ve come in really handy. Sometimes you just need fast brownies! Or fast brownies with cheesecake on top!
Once these brownies are baked, you just top them with a quick cheesecake mixture and swirl some raspberry jam into the cheesecake.
They turned out so delicious and how pretty would they be for Valentine’s Day?
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For the brownies:
- 1 box Pillsbury Chocolate Fudge Brownies
- ⅔ 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
- 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.
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Nutrition Information:Yield: 15 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 26gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 14gCholesterol: 95mgSodium: 175mgCarbohydrates: 31gFiber: 0gSugar: 27gProtein: 7g