Try Joanna Gaines’ Raspberry Cheesecake Brownie Pie Recipe

If you’re looking for a new dessert to make, you’re in for a treat. Try Joana Gaines’ raspberry cheesecake brownie pie recipe. Here’s how to make this delicious pie.  

Raspberry Cheesecake Brownie Pie Recipe

Makes 8 servings


Joanna Gaines | Nathan Congleton/NBC/NBCU Photo Bank via Getty Images
Joanna Gaines | Nathan Congleton/NBC/NBCU Photo Bank via Getty Images

Frozen pie crust, thawed (for homemade pie crust, see page 28 of the Magnolia Table cookbook)

Raspberry cheesecake mixture

  • 8 oz softened cream cheese
  • ⅓ cup sugar
  • 1 egg
  • 1 tsp vanilla extract
  • ½ cup red raspberry preserves (you can also evenly substitute for another fruit flavor)

Brownie pie filling

  • 8 tbsp butter, unsalted
  • 2 oz baking chocolate, unsweetened
  • 1 cup sugar
  • ½ tsp salt
  • 1 tsp vanilla extract
  • 3 eggs
  •  ½ cup flour
  • ½ cup semisweet chocolate chips


1. Preheat the oven to 350°F.

2. If your pie crust is frozen, let it thaw out before filling it.

Part 1: Brownie pie filling

3. Heat the butter and unsweetened chocolate in a small saucepan over low heat, stirring until melted and smooth.

4. Remove the pan from the heat and whisk in the sugar until smooth. Pour into a medium bowl and set aside to cool for 10 minutes.

5. Whisk the eggs into the cooled brownie mixture one at a time. Whisk in the flour, vanilla extract and salt.

6. Fold in chocolate morsels. Pour half of the brownie batter into the pie crust. Set aside.

Part 2: Raspberry cheesecake mixture

7. Whisk the cream cheese, sugar, egg, and vanilla extract together until smooth.

8. Pour the cheesecake mixture on top of brownie batter in the crust. Dollop raspberry preserves and the remaining brownie batter on top. Use a knife to swirl together to create a marbled look.

9. Bake until just set and a crust forms on top, approximately 50-60 minutes. Cool to room temperature on a wire rack.

10. To store, wrap tightly and keep at room temperature for up to two days. You can also store it in the refrigerator for up to 3 days. Past that the crust could become soggy.

Top with homemade whipped cream and fresh raspberries, or drizzle more raspberry preserves on top.

Source: Joanna Gaines

Read more: Satisfy Your Sweet Tooth with Joanna Gaines’ Chocolate-Dipped Shortbread Cookie Recipe

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