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raspberry cheesecake with slice cut
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Raspberry Cheesecake with a Brownie Crust

Raspberry and chocolate is a classic combination. Here we've combined the convenience of a boxed brownie mix with a delicious homemade raspberry cheesecake filling!
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 1 hour 55 minutes
Cooling Time 6 hours
Total Time 8 hours 25 minutes
Servings 10 slices
Calories 459kcal
Author Tara Kringlen

Ingredients

Brownie Crust

  • 1 boxed brownie mix and ingredients listed on box

Raspberry Puree

  • 3 pints raspberries plus extra for topping if desired
  • 3 tbsp sugar
  • 1 tbsp water

Cheesecake Filling

  • 2 1/2 8 oz packages cream cheese room temperature
  • 1 cup granulated sugar
  • 1/2 tsp kosher salt
  • 3 eggs
  • 2 tsp vanilla extract
  • 1/4 cup heavy whipping cream

Instructions

Brownie Crust

  • Prepare a 9 in or 10 in springform pan by spraying it with baking spray. Mix boxed brownies according to the package instructions. Pour the batter into the prepared pan and bake according to the directions on the package for a 9 x 9 pan.

Raspberry Puree

  • Cook raspberries, sugar and water together over medium heat for about 5 minutes in a small saucepan until softened using a spoon to crush some of the berries.
  • Add berries into a blender or food processor and blend until smooth. Place puree in a fine mesh strainer pushing it through to get rid of the berry seeds.

Cheesecake Filling

  • Using a stand mixer or hand mixer and large bowl, beat together softened cream cheese, sugar and salt until creamy, about 2 minutes.
  • Add eggs and beat another 2 minutes or until combined, scraping the bowl as needed.
  • Add the vanilla and ¾ cup of the raspberry puree mixing until no streaks are left, scraping the edges of the bowl as needed.
  • Add the heavy cream and beat for about 15 seconds until combined. Pour the cheesecake mixture over the cooked brownie layer.
  • Place a large piece of heavy-duty foil or 2 layers of regular foil on the counter and
    put the springform pan on top.
  • Wrap the foil tightly around the pan about 2/3 of the way up the pan making sure there are no holes in the foil.
  • Place the pan in a larger roasting pan and then into the preheated oven.
  • Pour hot water into the roasting pan so it comes about halfway up the pan sides being careful not to pour the water inside the foil lining the pan. This will help prevent the
    cheesecake from cracking when it cooks.
  • Bake the cheesecake for about 1 hour 15 minutes or until the edges are set and the middle is just slightly jiggly. Remove the entire roasting pan from the oven and allow the cheesecake to cool for 20 minutes still in the water bath.
  • Then remove the cheesecake from the water bath and cool completely on the counter. Refrigerate, covered, for at least 6 hours or preferably overnight. Enjoy!

Notes

  • You will have extra raspberry puree. Reserve it for serving the cheesecake.
  • I used an additional pint of raspberries to decorate the top of the cheesecake.