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Home > Recipes > Details

Strawberry Cheesecake Brownies

Time

PREP TIME: 0 hrs

COOK TIME: 1 hrs

Yield

YIELD: 18 bars

Ingredients:

•	2 (8 oz.) packages cream cheese, softened slightly
•	1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
•	4 large eggs, divided
•	1/3 cup lemon juice
•	1 teaspoon vanilla extract
•	Crisco® Original No-Stick Cooking Spray
•	1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
•	1/2 cup Crisco® Pure Vegetable Oil
•	1/4 cup water
•	3/4 cup chopped walnuts (optional)
•	1/2 cup Smucker's® Seedless Strawberry Jam

Directions:

1	BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in 2 eggs, lemon juice and vanilla until smooth. Cover and store in refrigerator until needed.
2	HEAT oven to 350°F. Spray a 13x9-inch baking pan with no-stick cooking spray. Combine brownie mix, oil, water and 2 eggs in large bowl; stir 50 strokes with spoon. Stir in nuts, if desired. Spread into prepared pan. Bake 20 minutes.
3	POUR cream cheese filling evenly over warm brownie. Stir jam until smooth. Drop by teaspoonfuls over surface of filling. With a knife, swirl jam gently through filling to create marble effect. Bake additional 35 to 40 minutes or until top is lightly browned. Cool 1 hour. Loosely cover and chill in refrigerator for 2 hours or more. Cut into bars.

Strawberry Cheesecake Brownies