Raspberry Cheesecake Brownies

Recipe Review- make ordinary brownies extrodinary with rapsberry cheesecake topping!

Whattt??? A baked goods post that isn't about cupcakes?? Yep- I actually make other desserts too! I hadn't planned this as a blog, but I made some brownies that got rave reviews so I thought I'd share. I think I need to be up front and say that this is not a from scratch recipe. (gasp!) I needed to make gluten free brownies, and if you've even seen gluten free reciepes they are incredibly intimidating. I've never done any gluten free baking so I decided to play it safe and go with a mix- but I doctored it up a bit.

I chose the Bob's Red Mill Gluten Free Brownie mix from Henry's. (I guess is going to be called Sprout's soon, but the sign still says Henry's for now.) After searching online I subbed the melted butter for vegetable oil, and the water for milk. The instructions suggested adding in mini chocolate chips, so I threw in some of those too. I also made a cheesecake topping with raspberry swirls. This could be added on top of any brownie recipe to change it up a little. I loved it! 

Raspberry Cheesecake Topping for Brownies

yield: enough topping for an 8x8 inch pan

8oz of cream cheese at room temperature

1 egg

1/3 cup sugar

1 tsp vanilla extract

1/3 cup raspberry preserves

In a medium bowl beat cream cheese, sugar, egg, and vanilla until smooth. Pour on top of uncooked brownies and smooth with a spatula for even distribution.  Drop dollops of raspberry preserves onto cheesecake mixture and swirl with a knife. Bake according to brownie recipe. 

How to make pretty swirly patterns: Drop dollops of raspberry jam onto the surface of the cheesecake. Using a rubber spatula or knife draw parallel lines across the surface of the cheesecake. Next cross those lines, alternating the direction each time to make pretty swirls. Don't mess with it too much or it will all blend together.

I used a round cookie cutter to cut the brownies, which made them look super cute, but wasted a bunch of brownie. Obviously I couldn't let something that yummy go to waste- so I had to eat the scraps!

Cranberry Swirl Cheesecake

Recipe Review: Cheesecake was a hit with the boyfriend's family at Christmas! 

Obviously I couldn't show up empty handed on Christmas when meeting Kevin's family for the first time. There was a cranberry swirl cheesecake on the holiday edition of Cooking light that looked festive so I thought that would work well, especially since I'd have to make it ahead and it would need to travel an hour and a half in the car.

I used the cheesecake recipe from Joy of Baking and the swirl recipe from Cooking Light (while cooking light is one of my favorite recipe sources I strongly believe that certain things- like cheesecake- shouldn't be 'lightened')




boo bad lighting :-(

Pumpkin Cheesecake

Recipe Review: Tried and True best Pumpkin Cheesecake you will ever eat. Go make this right now.

For the past few years I've been making pumpkin cheesecake for Halloween/Thanksgiving. (Basically I'll make a pumpkin recipe whenever I can get away with it. I hate how society forces us to only eat pumpkin in the fall. I've been stockpiling canned pumpkin this year so I can use it whenever. Take that seasons!) In general everyone loves cheesecake, and whenever it gets cut into and people realize that its a pumpkin cheesecake, they flip. Its actually pretty easy to make, and can be made up to a week in advance.



mine looked just like this- minus the pecans on top- I swear, I was just in a hurry and didn't get to take pictures


The recipe that I use is from Joy of Baking its very detailed and walks you though all the steps along the way. (The degree of details might make it look a little overwhelming at first, but trust me its not)