Mint Brownie Cheesecake

  • Level: Easy
  • Total: 1 hr 20 min
  • Prep: 20 min
  • Cook: 1 hr
  • Yield: 8 servings
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Crisco® Original No-Stick Cooking Spray

1 (14.7 oz.) pkg. Pillsbury® Mint Chocolate Brownie

1/3 cup Crisco® Pure Vegetable Oil

3 tbsps. water

2 large eggs, divided

1 (8 oz.) pkg. cream cheese, softened

1/4 cup sugar

2 tsps. Pillsbury BEST® All Purpose Flour

1/2 tsp. vanilla extract

1 (20 oz.) bottle Smucker's Strawberry Squeeze Fruit Spread


  1. HEAT oven to 350 degrees F. Coat bottom of an 8-inch springform pan with no-stick cooking spray.
  2. PREPARE brownie mix as directed on package using oil, water and egg. Reserve mint chocolate syrup pouch. Spread into prepared springform pan. Bake 32 to 34 minutes. Beat softened cream cheese in a medium bowl with electric mixer until smooth. Add sugar, remaining egg, flour and vanilla, mixing until well blended. Remove brownie from oven and pour cream cheese mixture over hot brownie. Bake 24 to 26 minutes or until edges begin to brown.
  3. COOL at room temperature 1 hour. Refrigerate at least 1 hour or until chilled. Squeeze 8 dollops of strawberry squeeze fruit spread, spaced evenly, over top of cheesecake, just before serving. Drizzle mint chocolate syrup over fruit spread to garnish. Cut and serve.
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