Recipe makes a 13” x 9” pan OR 24- 2” x 2” Squares OR 48+ mini bite-size squares
2/3 cup Chocolate Chips
6 oz (1.5 sticks) Butter
1 ½ cup Sugar
2 large Eggs
2 teaspoons Vanilla
¾ cup Andrea’s Gluten Free Superfine Flour Blend
¼ teaspoon Salt
Melt Chocolate Chips and butter in small saucepan, stirring frequently. Set aside.
In mixing bowl, mix sugar, eggs and vanilla. Gradually pour melted chocolate mixture into sugar mixture. Mix well. Mix in flour and salt.
Scrape bottom of bowl well to mix thoroughly. Use damp hands to press brownie batter into a 13” x 9” pan sprayed with non-stick cooking spray.
2 – 8 oz packages Cream Cheese, softened
¾ cup Sugar
2 large Eggs
1 teaspoon Vanilla
12 oz can Solo Raspberry Cake & Pastry Filling
Beat cream cheese in mixer until smooth and creamy. Scrape bowl often to avoid lumps of cream cheese in filling. Add sugar, mixing and scraping until well blended.
Add eggs, 1 at a time. Add vanilla and mix thoroughly.
Pour cheesecake filling over brownie layer. Spread evenly. Put Raspberry Filling in a pastry bag fitted with a LARGE dot tip. Zig Zag the Raspberry Filling over the top of the Cheesecake Filling. Pull a sharp knife through the Zig Zag in a random swirl motion. If you do not have a pastry bag, you can use a plastic bag and cut the corner off (cut small and cut more if needed) or dot the raspberry filling randomly over the cheesecake filling and pull sharp knife through dots to create decorative swirls.
Bake Cheesecake in preheated 350° oven for 25 – 30 minutes, or until center is firm and cheesecake is lightly golden.