Have you ever wondered if it’s possible to combine the rich decadence of chocolate brownies with the creamy tang of cheesecake and the sweet brightness of strawberries—all in one irresistible dessert? Strawberry Cheesecake Brownies do just that, offering a delightful fusion that challenges traditional dessert boundaries.
In this recipe, a fudgy brownie base is topped with a luscious cheesecake layer, swirled with vibrant strawberry jam. This dessert offers a perfect medley of textures and tastes that’s sure to delight your palate.
Why You’ll Love This Recipe
- Decadent Layers: The combination of rich chocolate brownie, creamy cheesecake, and sweet strawberry creates a multi-layered dessert experience.
- Visual Appeal: The marbled strawberry swirl not only adds flavor but also makes these brownies a feast for the eyes.
- Versatility: Perfect for holidays, potlucks, or a special treat at home.
- Make-Ahead Friendly: These brownies can be prepared in advance, making them convenient for entertaining.
Ingredients
- Crisco® Original No-Stick Cooking Spray
- One 19.5-ounce box of 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.) packages 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
How to Make Strawberry Cheesecake Brownies
- Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan with Crisco® Original No-Stick Cooking Spray.
- Prepare Brownie Layer:
- In a large bowl, combine the brownie mix, 1/2 cup vegetable oil, 1/4 cup water, and 2 eggs. Stir until well blended.
- If desired, fold in the chopped walnuts.
- Spread the batter evenly into the prepared pan.
- Bake for 20 minutes.
- Prepare Cheesecake Layer:
- In another large bowl, beat the softened cream cheese until fluffy.
- Slowly pour in the sweetened condensed milk, stirring continuously until the mixture is silky and smooth.
- Add the remaining 2 eggs, lemon juice, and vanilla extract. Mix until well combined.
- Assemble Layers:
- Pour the cheesecake mixture over the warm brownie layer, spreading evenly.
- Stir the strawberry jam until smooth. Drop spoonfuls over the cheesecake layer.
- Using a knife, gently swirl the jam to create a marbled effect.
- Bake:
- Return the pan to the oven and bake for an additional 35 to 40 minutes, or until the top is lightly browned.
- Cool and Chill:
- Allow the brownies to cool in the pan for 1 hour.
- Cover the pan loosely and chill in the refrigerator for a minimum of 2 hours before slicing into bars.
Helpful Tips
- Room Temperature Ingredients: Bring cream cheese and eggs to room temperature beforehand to achieve a creamier, lump-free cheesecake layer.
- Swirling Technique: Use a toothpick or skewer for more intricate swirl designs.
- Clean Cuts: For neat slices, dip your knife in hot water and wipe clean between cuts.
Substitutions and Variations
- Jam Alternatives: Try raspberry or blueberry jam for a different flavor profile.
- Nut-Free Option: Omit walnuts for a nut-free version.
- Homemade Brownie Base: Use your favorite homemade brownie recipe instead of a mix.
- Fresh Strawberries: Top with sliced fresh strawberries before serving for added freshness.
Frequently Asked Questions
Q: Can I use low-fat cream cheese? A: While you can use low-fat cream cheese, the texture may be slightly less creamy. Full-fat cream cheese yields the best results.
Q: How long do these brownies last? A: Stored in an airtight container in the refrigerator, they can last up to 5 days.
Q: Can I freeze these brownies? A: Yes, wrap them tightly and freeze for up to 2 months. Thaw in the refrigerator before serving.
Storage Instructions
- Refrigerator: Store in an airtight container for up to 5 days.
- Freezer: Wrap individual bars in plastic wrap and place in a freezer-safe container. Freeze for up to 2 months.
- Thawing: Thaw overnight in the refrigerator before serving.
Conclusion
Strawberry Cheesecake Brownies are a delightful fusion of rich chocolate, creamy cheesecake, and sweet strawberry. They’re perfect for any occasion, from casual gatherings to special celebrations. Give this recipe a try and indulge in the harmonious blend of flavors. Don’t forget to share your creations and explore more delectable recipes!
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Strawberry Cheesecake Brownies
- Total Time: 3 hours 20 minutes
- Yield: 18 bars 1x
Description
Strawberry Cheesecake Brownies are the perfect fusion of fudgy chocolate, creamy cheesecake, and sweet strawberry jam. This crowd-pleasing dessert is great for parties, holidays, or anytime you want a layered treat that looks as good as it tastes. Make it today and pin for later!
Ingredients
Crisco® Original No-Stick Cooking Spray
One 19.5-ounce box 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.) packages 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
Instructions
Preheat Oven: Set your oven to 350°F (175°C). Lightly grease a 13×9-inch baking pan with Crisco® Original No-Stick Cooking Spray.
Prepare Brownie Layer:
In a large bowl, combine the brownie mix, 1/2 cup vegetable oil, 1/4 cup water, and 2 eggs. Stir until well blended.
If desired, fold in the chopped walnuts.
Spread the batter evenly into the prepared pan.
Bake for 20 minutes.
Prepare Cheesecake Layer:
In another large bowl, beat the softened cream cheese until fluffy.
Slowly pour in the sweetened condensed milk, stirring continuously until the mixture is silky and smooth.
Add the remaining 2 eggs, lemon juice, and vanilla extract. Mix until well combined.
Assemble Layers:
Pour the cheesecake mixture over the warm brownie layer, spreading evenly.
Stir the strawberry jam until smooth. Drop spoonfuls over the cheesecake layer.
Using a knife, gently swirl the jam to create a marbled effect.
Bake:
Return the pan to the oven and bake for an additional 35 to 40 minutes, or until the top is lightly browned.
Cool and Chill:
Allow the brownies to cool in the pan for 1 hour.
Cover the pan loosely and chill in the refrigerator for a minimum of 2 hours before slicing into bars.
Notes
Bring cream cheese and eggs to room temperature for a smoother filling.
Use a skewer or toothpick for intricate swirl designs.
Clean your knife with warm water between cuts for cleaner slices.
- Prep Time: 20 minutes Inactive Time: 2 hours
- Cook Time: 1 hour