Guys, I’m obsessed with this dessert!
This dessert is part pie, part brownie, part cheesecake, a touch of raspberry tart, and 100% heavenly. Yes, you really can get all of those delicious parts into one bite.
I’ve always been a fan of the HGTV show, Fixer Upper. But lately, I’ve been slightly crazed for it, sort of binge watching it whenever I can. And by sort of, I mean that I’m totally watching it all the time. My husband likes the show but even he’s tired of seeing it on, and he’s not even actively watching it when it’s playing. For the moment, I’ve moved my binge watching away from Hallmark channel’s Christmas movies but if we’re being honest, they are actually still playing them and I am still recording them or watching them as they do. For now at least it’s just a weekly affair instead of the non-stop Christmas movie marathon of the winter months.
When I saw Joanna Gains (from Fixer Upper) blog about this pie recipe, I knew that I had to try it immediately. Firstly, I’m interested with whatever she’s up to. I even bought her book and it’s inspired some of my Spring home decor. Second, the pie looked irresistible. Because pie.
This pie is complicated in the sense that it’s got so much going on. How in the world can a cheesecake meld with a brownie and have a zing of raspberry in a pie crust? Somehow all of the flavors and textures magically work so well together.
I used a smaller baking dish than Joanna’s original recipe so I had to adjust the baking time. I was so nervous that I was going to under cook it. Then I was nervous that I had overcooked it. I couldn’t win mentally (and I drove my husband nuts as I flipped between my theories). Thankfully, I got it just right. The trick is to treat this pie like a cheesecake. When the sides are set and the center is a tad jiggly, then it’s done.
I’m not usually a fan of buying cookbooks because I don’t think that I get my money’s worth. After all, I can find whatever I want online for free. Joanna has a cookbook. Since this pie was such a success, I might have to make an exception and buy her cookbook. I have to confess that may just be the obsession talking, not the actual need for a cookbook I know I’ll almost never use.
Raspberry Cheesecake Brownie Recipe
(Makes 8 servings)
- pie crust, uncooked (homemade or store bought)
For the brownie pie filling:
- 8 tablespoons butter (equivalent to 1 stick)
- 2 ounces baking chocolate, unsweetened
- 1 cup white sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 1/2 cup all-purpose flour (equivalent to 2.1 ounces)
- 1/2 cup semisweet chocolate chips
For the raspberry cheesecake filling:
- 8 ounces cream cheese, softened
- 1/3 cup white sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 cup raspberry jam
- Preheat the oven to 350 degrees F. Grease a 9 inch pie pan and set it aside. I used an Emile Henry ceramic pie dish.
- Prepare the pie crust. I made my mother-in-law’s trusty homemade pie crust recipe. If you bought the pie crust then make sure it’s thawed and ready for the filling.
- To prepare the brownie pie filling:
- In a saucepan over medium heat, add the butter and unsweetened chocolate. Stir it until it’s melted and smooth.
- Turn off the stove and add the sugar to the saucepan. Whisk the mixture until it’s completely combined.
- Pour the chocolate mixture into a medium bowl and set it aside.
Let it cool for a few minutes. You are going to add the eggs next and you want it cool enough so that the eggs don’t cook. Not to be a pain, but you also don’t want to wait too long or the chocolate will become a brick.
- Once the chocolate mixture has cooled, add in the eggs, one at at time, and whisk everything together.
- Add in the vanilla extract and mix again.
- Add in the salt and flour and whisk everything together until it’s just combined.
- Add in the chocolate chips and gently stir everything together, using a spoon or spatula.
- To prepare the raspberry cheesecake filling:
- In a medium bowl, beat together the cream cheese, sugar , egg, and vanilla extract until it’s smooth. Make sure the cream cheese is at room temperature so that you can get a smooth texture.
- To prepare the pie:
- Pour half of the brownie pie filling into the unbaked pie crust.
- Pour the cheesecake filling on top of the brownie pie filling.
- Dollop the raspberry jam on top of the cheesecake filling.
- Pour the remaining half of the brownie pie filling on top.
- Use a knife to swirl together to create a marbled look. This is sort of like stirring the pie, but don’t stir it all the way.
- Bake the pie in the preheated oven for about 60 minutes or until the sides are set and the center is a little jiggly.
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