Brownie Bottom Raspberry Swirled Cheesecake

Yesterday, my husband and I celebrated our 3rd anniversary. In honor of the occasion I decided to make a cheesecake. I like brownies and my husband like raspberries. Throw all those elements together and something  fabulous happens.

Brownie Bottom Raspberry Swirled Cheesecake

• Brownie mix for an 8x8 pan
• 6oz raspberries
• 2 tablespoons sugar
• Cheesecake Filling - I used this Cheesecake Supreme recipe

Prepare brownies according to package instructions. Pour brownie batter in bottom of greased 9 inch spring form pan. Bake brownie at 350F for 10 minutes. Brownie should be under cooked. (I cooked it for 15 minutes and that was too long.  The brownie was just a little too overdone after baking with the cheesecake) 

While brownie is cooling prepare cheesecake filling.  Poor filling over brownies. Take raspberries and puree them in a blender then run through a sieve to remove seeds. Add 2 tablespoons sugar to the raspberry puree.  Drop dots of raspberry puree over the top of the cheesecake filling. We are looking for a nice polka dotted top. You probably won't need all of the raspberry puree I only used about half.  Then run a toothpick along the top, through the dots of raspberry puree leaving a swirled pattern.

Bake and cool cheesecake according to cheesecake filling recipe instructions. I baked mine at 375F for about 35 minutes, because that's what the cheesecake supreme recipe called for.

See the layer of brownie on the bottom. Yumm

We topped our cheesecake with whipped cream,
some of the leftover raspberry puree,
and some fresh raspberries too.