So, I was looking through my recipes and I noticed that I haven't posted my recipe for Red Raspberry Brownie Cheesecake Squares! Duh.... This is a recipe that I came up with a few years ago when I entered the Pillsbury Cook-Off contest. It didn't get chosen, but everyone that has ever tried it has said that these are the best brownies ever! These would be great to take to a pot luck during the holiday months. Enjoy!
Red Raspberry Brownie Cheesecake Squares
1 box fudge brownie mix plus ingredients to make
2 (8 oz.) packages cream cheese, softened
1 cup granulated sugar
¼ cup all purpose flour
1 tsp. pure vanilla extract
1/3 cup seedless red raspberry jam
½ cup semi-sweet chocolate chips
Preheat oven to 350° F. Line a 9x13 in baking pan with aluminum foil, spray with cooking spray and set aside. Prepare brownies as package states, pour into baking pan and bake for 15 minutes. While brownie layer bakes, beat cream cheese with an electric mixer until fluffy. Add sugar, flour and vanilla, beating well. Add eggs, one at a time, beating after each addition. When brownie comes out of oven, spoon cheesecake mixture over brownies, spread as evenly as possible. Dot with jam and swirl with knife. Top with chocolate chips and bake for 30-35 minutes, or until the cheesecake looks set but still a little wiggly. Cool for 10 minutes, then refrigerate for at least 2 hours. When ready to serve, remove from pan using aluminum foil, peel away and place brownie on cutting board. Cut into 24 squares, making sure to wipe knife between each cut. Place on serving tray and enjoy! Make sure to refrigerate any leftovers! Serves 24.