Black-Bottom Raspberry Cheesecake

Makes 16
Prep 20 m
Bake 85 m
Chill overnight



  1. 1 of 8 Heat oven to 350 degrees F. Grease bottom of 10-inch springform pan with removable bottom.
  2. 2 of 8 Combine brownie mix, water, oil and 3 eggs in large bowl. Stir in walnuts. Pour into prepared pan.
  3. 3 of 8 Bake in 350 degrees F oven 25 to 30 minutes. Cool on rack 15 minutes.
  4. 4 of 8 Combine raspberries and 1/2 cup of the raspberry jam in small bowl.
  5. 5 of 8 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. 6 of 8 Spoon raspberry mixture evenly over top of brownie in pan. Slowly pour cheesecake batter on top.
  7. 7 of 8 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. 8 of 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 Information for Black-Bottom Raspberry Cheesecake
Servings Per Recipe: 16
Per Serving: 291 mg sodium, 9 g pro., 127 mg chol., 502 kcal cal., 26 g Fat, total, 59 g carb.