Strawberry Cheesecake Brownies Recipes

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• 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.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• Preheat the oven to 350 degrees. Line an 8x8 baking dish with foil, spray with baking spray. Set aside.
• In large mixing bowl prepare the brownie batter. Beat the butter until creamy. Add the sugars and cream until fluffy.
• Add in the eggs and vanilla extract, mix until combined.
• Add the flour, salt, and cocoa powder. Mix until fully combined and mixture is smooth.
• Pour into the prepared baking dish.
• Bake for about 12-15 minutes until the brownies are mostly set.
• While the brownies are baking prepare the cheesecake mixture. In a medium size bowl beat the cream cheese until creamy.
• Add in the sugar, egg and vanilla extract. Mix on high speed until mixture is smooth and creamy, no lumps.
• Spoon the cheesecake mixture on top of the pre-cooked brownies and carefully smooth out with a rubber spatula. If you spread it too roughly you will tear up the brownies underneath.
• Once the cheesecake layer is smoothed out, spoon the strawberry sauce or jam on top. Using a butter knife gently swirl.
• Return the pan to the oven and continue baking for another 20 minutes.
• Allow the brownies to cool for about 20 minutes on the counter, then place the pan in the fridge and allow to cool for another 2-3 hours prior to cutting.
• Serve and enjoy!

STRAWBERRY BOX BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat the oven to 180°C (350°F).
• Prepare the brownie mix, following instructions on the box.
• Pour into a greased 9-inch (23 cm) spring form tin.
• Bake in the oven for 20 minutes and leave to cool.
• Prepare the cheesecake filling by whisking the cream cheese, sugar, and vanilla extract until smooth.
• Scatter the gelatin over the hot water, mix together, and combine into the cheesecake filling.
• Spread on top of the brownie base.
• Chill for 4-6 hours, until set.
• Spread the whipped cream on top.
• Place strawberries on top.
• Enjoy!

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• 1. Preheat oven to 350F. Line an 8x8 pan with foil and spray with nonstick spray. Set aside.
• 2. In a large bowl, stir together cake mix, butter and eggs until a thick batter forms. Spread HALF of the batter in prepared pan.
• 3. In the bowl of your mixer, beat cream cheese and sugar until smooth. Scrape the sides of the bowl, then beat in egg yolk and vanilla until combined. Pour cream cheese mixture of the batter in the pan.
• 4. Crumble remaining batter over cheesecake mixture, covering he surface of the bars as evenly as possible. Gently press with your hands to flatten, then place the pan in the oven.
• 5. Bake for 20 minutes or until edges of bars are light golden brown. Remove from oven and let cool completely in pan. Refrigerate until chilled, then remove foil from pan, peel from bars, and cut into squares and serve.

STRAWBERRY CHEESECAKE BROWNIES

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
• In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
• For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
• Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
• Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
• Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
• Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.

BURIED STRAWBERRY CHEESECAKE

Steps:

• Preheat the oven to 350 degrees F. Lightly spray the bottom and sides of a 9-by-13-inch metal baking pan with cooking spray. Line the pan with parchment, leaving at least a 2-inch overhang on all sides.
• Prepare and bake the brownies in the prepared pan according to the package directions for a 9-by-13-inch baking pan. Let cool completely on a rack, about 1 hour.
• Meanwhile, slice 5 to 6 strawberries into 1/8-inch-thick slices--you will need enough to fit around the edges of the pan; set aside. Leave the remaining strawberries whole.
• Beat the cream cheese, sugar and 3 1/2 cups of the heavy cream in a large bowl with an electric mixer on medium speed until stiff peaks form, 3 to 4 minutes. Fold in the sour cream and vanilla until smooth.
• Bring the remaining 1/2 cup heavy cream to a boil in a small saucepan, then whisk in the gelatin. Continue to whisk off heat until the gelatin is dissolved, 2 to 3 minutes. Fold the gelatin mixture into the cream cheese mixture until well combined.
• Stand the sliced strawberries upside down around the perimeter of the pan with the flat/cut sides touching the side of the pan, cutting an extra strawberry or two if needed. Pour 3 cups of the cream cheese mixture on top of the brownies and use an offset spatula to spread and smooth it out. Press the remaining whole strawberries into the cream cheese upside down (pointed ends up); you should have about 8 rows of 5. Spread the remaining cream mixture on top of the strawberries and smooth out the top with an offset spatula. Chill until set, at least 2 hours and up to overnight.
• When ready to serve, use the parchment overhang to remove the dessert from the pan and place onto a serving platter (trim the parchment from around the edges). Drizzle the top with chocolate fudge sauce and cut into bars.

CHEESECAKE BROWNIES

Steps:

• Prepare the brownie mix as directed by manufacturer. Preheat oven to temperature indicated on box. Grease a 9x13 inch pan.
• Spread the brownie batter evenly into the prepared pan. Using an electric mixer, beat together the cream cheese, egg and sugar until smooth. Dollop the cream cheese mixture on top of the brownie batter. Swirl together using a knife or skewer.
• Bake according to manufacturer's instructions. Brownies will be done when a toothpick inserted comes out clean. Cool in the pan, then cut into bars and serve.