Black-Bottom Raspberry Cheesecake

Black-Bottom Raspberry Cheesecake
Servings: 16 Prep 20 mins Chill overnight Bake 350°F 1 hr 25 mins


  • 1 1 pound box brownie mix
  • 1/3 cup water
  • 3 tablespoons oil
  • 6 eggs
  • 1 cup chopped walnuts
  • 1 10 ounce package frozen raspberries, thawed, drained
  • 3/4 cup seedless raspberry jam
  • 3 8 ounce packages cream cheese, at room temperature
  • 1 cup granulated sugar
  • 1 teaspoon vanilla
  • 2 tablespoons confectioners sugar

Make It

1. Heat oven to 350 degrees F. Grease bottom of 10-inch springform pan with removable bottom.

2. Combine brownie mix, water, oil and 3 eggs in large bowl. Stir in walnuts. Pour into prepared pan.

3. Bake in 350 degrees F oven 25 to 30 minutes. Cool on rack 15 minutes.

4. Combine raspberries and 1/2 cup of the raspberry jam in small bowl.

5. Beat cream cheese in large bowl at medium speed until smooth. Add granulated sugar, vanilla and the remaining 3 eggs, and beat until well blended.

6. Spoon raspberry mixture evenly over top of brownie in pan. Slowly pour cheesecake batter on top.

7. Bake in 350 degrees F oven 55 minutes or until cheesecake in center is slightly set. Remove to wire rack to cool. Refrigerate cooled cake overnight.

8. To serve, prepare raspberry drizzle. Heat the remaining 1/4 cup raspberry jam in small saucepan over low heat until just melted. Let cool 10 minutes. Spoon confectioners sugar into small sieve; sprinkle over cake. Drizzle top of cake in zigzag pattern with raspberry jam. Refrigerate until ready to serve. Garnish with raspberries if you wish.

Nutrition Facts

Servings Per Recipe: 16; Amount Per Serving: cal. (kcal): 502, Fat, total (g): 26, chol. (mg): 127, carb. (g): 59, pro. (g): 9, sodium (mg): 291, Percent Daily Values are based on a 2,000 calorie diet.