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Raspberry Swirl Brownie Cheesecake Layer Cake

Raspberry Swirl Brownie Cheesecake Layer Cake - featured image
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This showstopping dessert features layers of fudgy brownie, creamy cheesecake, and a vibrant raspberry swirl. It’s easy to make, visually stunning, and perfect for celebrations or whenever you crave a decadent treat.

Ingredients

Scale
  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (35g) unsweetened cocoa powder
  • 1/2 cup (60g) all-purpose flour
  • 1/4 teaspoon salt
  • 3 ounces (85g) semisweet chocolate, melted and slightly cooled
  • 16 ounces (450g) cream cheese, softened
  • 2/3 cup (135g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup (120g) sour cream
  • 1/2 cup (150g) raspberry jam (seedless preferred)
  • 1/2 cup (60g) fresh raspberries (optional)
  • Extra fresh raspberries (for garnish, optional)
  • Powdered sugar for dusting (optional)
  • Chocolate shavings (optional)

Instructions

  1. Line the bottom of a 9-inch (23cm) springform pan with parchment paper and lightly grease the sides.
  2. Preheat oven to 350°F (175°C). In a large mixing bowl, whisk together melted butter and sugar until glossy and combined (about 1-2 minutes). Add eggs and vanilla; whisk until smooth.
  3. Sift in cocoa powder, flour, and salt. Pour in melted chocolate and fold gently with a spatula until just combined. Do not overmix.
  4. Spread the brownie batter evenly into the prepared pan. Bake for 18-20 minutes, until the top looks set but the center is still slightly soft. Let cool while preparing the cheesecake layer.
  5. In a clean bowl, beat cream cheese until smooth and creamy (about 2 minutes). Add sugar, eggs, vanilla, and sour cream. Beat on medium speed until well combined and silky, scraping down the sides as needed.
  6. Pour the cheesecake mixture over the cooled brownie layer. Tap the pan gently on the counter to remove air bubbles.
  7. If using fresh raspberries, mash slightly. Warm raspberry jam in a small saucepan just until loosened (about 30 seconds). Drop spoonfuls of jam and mashed raspberries over the cheesecake layer. Use a toothpick or knife to gently swirl it through in a figure-eight motion.
  8. Reduce oven temperature to 325°F (160°C). Bake for 45-50 minutes, or until the cheesecake is just set but still slightly jiggly in the center. If the edges brown too quickly, tent with foil.
  9. Turn off oven and let the cake cool in the oven with the door slightly open for 30 minutes. Remove and cool at room temperature for another hour.
  10. Refrigerate at least 3 hours, or overnight, before removing from the pan. Run a knife around the edge before unlatching the springform.
  11. Garnish with extra fresh raspberries, chocolate shavings, or a sprinkle of powdered sugar. Slice with a hot knife for clean edges. Serve chilled or at cool room temperature.

Notes

Use room temperature eggs and cream cheese for a smooth, lump-free batter. Don’t overmix the raspberry swirl for bold, beautiful streaks. For gluten-free, substitute almond flour for all-purpose flour. The cake is best chilled overnight and slices cleanest with a hot knife. Store leftovers in the fridge for up to 5 days or freeze individual slices for up to 2 months.

Nutrition

Keywords: brownie cheesecake, raspberry swirl, layer cake, easy dessert, showstopper, chocolate, cream cheese, birthday cake, potluck dessert

Find it online: https://jodierecipes.com/raspberry-swirl-brownie-cheesecake-layer-cake-easy-showstopping-dessert-recipe/