Strawberry Cheesecake Brownies
- Yield: 18 bars
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 422
- Total Fat
- 25
- Saturated Fat
- 8
- Carbohydrates
- 44
- Dietary Fiber
- 0
- Sugar
- 33
- Protein
- 7
- Cholesterol
- 77
- Sodium
- 229
- Total: 3 hr 20 min
- Prep: 20 min
- Inactive: 2 hr
- Cook: 1 hr
Ingredients
Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) pkg. Pillsbury® Family Size Chocolate Fudge Brownie Mix
1/2 cup Crisco® Pure Vegetable Oil
1/4 cup water
4 large eggs, divided
3/4 cup chopped walnuts (optional)
2 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 tsp. vanilla extract
1/2 cup Smucker's® Seedless Strawberry Jam
Directions
- HEAT oven to 350 degrees 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.
- BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in remaining 2 eggs, lemon juice and vanilla until smooth. Pour 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.