Treat your loved ones to Chocolate Raspberry Cheesecake Dream Bars to express your love and affection. This treat has all the right components: dense chocolate, rich red raspberry, light fluffy filling, and more chocolate. Life is sweet, let’s celebrate!
- 2/3 cup all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup (1 stick) butter
- 2 teaspoons unsweetened cocoa powder
- 2 large eggs
- 1 cup granulated sugar
- 2 tablespoons light corn syrup
- 1 teaspoon vanilla extract
- 1 batch of warm cream cheese filling (recipe follows)
- 1/2 cup raspberry preserve
- Confectioner’s sugar for dusting
Preheat the oven to 350ºF. Lightly grease an 8 by 8-inch baking dish (or use nonstick spray). Set aside.
Place the flour, baking powder, and salt in a small bowl and whisk together. Set aside. Place the butter and chocolate in a glass or other microwave-safe bowl and heat on high in 30 second intervals, stirring in between, until melted. Remove from the heat to cool.
Place the eggs and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well blended, about 1 minute. Add the corn syrup and vanilla and mix until combined. Add the chocolate mixture very slowly (you want to temper, not cook, the eggs), blending well. Add the flour mixture and blend on low speed until just combined.
Divide half the batter evenly into the baking dish and reserve the other half. Use a large tablespoon to drop dollops of the cream cheese filling carefully over the layer of brownie mix. When all of the cream cheese is placed, gently spread the filling. Use a knife to spread the raspberry preserve on top of the filling. Then use a spatula to spread the remaining batter.
Bake for 35 to 40 minutes, or until the center is fully cooked and no longer jiggles. Remove from the oven and cool completely. Cover bars with protective wrap and place in the refrigerator for a minimum of 1 hour to overnight. Remove and dust with powdered sugar. Cut the bars into 1 to 2-inch squares you can pop in your mouth.
Sass it Up!
We use Valrhona Unsweetened Cocoa Powder and Bonne Maman Raspberry Preserves.
Cream Cheese Filling
8 ounces cream cheese, at room temperature (not whipped)
1/3 cup granulated sugar
1/2 cup of mini semi-sweet chocolate chips
Place the cream cheese and sugar in the bowl of a stand mixer fitted with the paddle attachment and beat on medium speed until well blended, about 1 minute. Stir in the chocolate chips by hand with a wooden spoon or spatula.
*Recipe submitted by Jolene Cherry, modified by The Sugar Mommas