Name: Himbeer Brownie Cheesecake
Prep time: 20 min
Cook time: 1 h 5 min
Total time: 6 h
Cuisine: American
Ingredients: 1 cup unsalted butter, melted (226 g); 1 cup granulated sugar (200 g); 1 cup brown sugar, packed (220 g); 4 large eggs; 1 tbsp vanilla extract (15 ml); 1 cup all-purpose flour (125 g); 1 cup unsweetened cocoa powder (100 g); 1/2 tsp salt (3 g); 24 oz cream cheese, softened (680 g); 1 cup granulated sugar for cheesecake (200 g); 3 large eggs (for cheesecake); 1 tbsp vanilla extract (15 ml); 1/2 cup sour cream (120 g); 1 1/2 cups raspberries (fresh or frozen) (225 g); 1/4 cup granulated sugar for raspberry sauce (50 g); 1 tsp lemon juice (5 ml)

Description

A rich American-style Himbeer Brownie Cheesecake with a fudgy brownie base, a smooth baked cheesecake layer, and a bright raspberry swirl—perfect for celebrations and make-ahead desserts.

Ingredients

Scale

1 cup unsalted butter, melted (226 g)

1 cup granulated sugar (200 g)

1 cup brown sugar, packed (220 g)

4 large eggs

1 tbsp vanilla extract (15 ml)

1 cup all-purpose flour (125 g)

1 cup unsweetened cocoa powder (100 g)

1/2 tsp salt (3 g)

24 oz cream cheese, softened (680 g)

1 cup granulated sugar for cheesecake (200 g)

3 large eggs (for cheesecake)

1 tbsp vanilla extract (15 ml)

1/2 cup sour cream (120 g)

1 1/2 cups raspberries (fresh or frozen) (225 g)

1/4 cup granulated sugar for raspberry sauce (50 g)

1 tsp lemon juice (5 ml)

Instructions

1. Preheat oven to 325°F (165°C). Grease a 9×13-inch pan and line with parchment.

2. Make raspberry sauce by simmering raspberries, sugar, and lemon juice; strain and cool.

3. Prepare brownie batter: mix melted butter with sugars, add eggs and vanilla; fold in flour, cocoa, and salt.

4. Spread brownie batter evenly in the pan.

5. Beat cream cheese until smooth; add sugar, eggs one at a time, vanilla, and sour cream.

6. Pour cheesecake mixture over brownie layer, add raspberry spoonfuls and swirl with a knife.

7. Bake at 325°F (165°C) for 55–65 minutes until center is just set.

8. Cool in oven with door cracked for 30 minutes, then refrigerate at least 4 hours or overnight.

9. Slice into 12 bars and serve chilled with extra raspberries or whipped cream.

Notes

Use full-fat cream cheese for the best texture.

Strain the raspberry sauce for a seedless swirl if preferred.

Frozen raspberries work fine—no need to thaw before cooking the sauce.

For a thicker cheesecake layer, use a 9×9-inch pan and adjust baking time.

Prep Time: 20 minutes
Cook Time: 65 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 bar (approx. 1/12 of recipe)
Calories: 520
Sugar: 34
Sodium: 220
Fat: 34
Saturated Fat: 19
Carbohydrates: 49
Fiber: 3
Protein: 6
Cholesterol: 140

Keywords: Himbeer Brownie Cheesecake, raspberry brownie cheesecake