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Ingredients

Directions

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

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

  • Bake in 350°F oven 25 to 30 minutes. Cool on rack 15 minutes.

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

  • 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.

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

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

  • 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

502 calories; 26 g total fat; 127 mg cholesterol; 291 mg sodium. 59 g carbohydrates; 9 g protein;

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