Strawberry Cheesecake Brownies


1 1/2 dozen


1 (19.5 ounce) package Pillsbury® Classic Traditional Fudge Brownie
1/2 cup vegetable oil
1/4 cup water
4 large eggs, divided
3/4 cup chopped walnuts (optional)
2 (8 ounce) packages cream cheese, room temperature
1 (14 ounce) can Eagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup Smucker's® Seedless Strawberry Jam


Preheat the oven to 350°F (177°C). Grease a 13 x 9-inch square pan with Pan Release or baking spray with flour.

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 in the preheated oven for 20 minutes.

In a large bowl, beat cream cheese until fluffy. 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.

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