Strawberry Cheesecake Brownies |
| Name: |
Kelly Hicks |
| Base: |
Ft Stewart |
| Recipe: |
2 (8 oz.) packages cream cheese, softened slightly
1 (14 oz.) canSweetened Condensed Milk
4 large eggs, divided
1/3 cup lemon juice
1 teaspoon vanilla extract
No-Stick Cooking Spray
1 (19.5 oz.) Classic Traditional Fudge Brownie
1/2 cup Vegetable Oil
1/4 cup water
3/4 cup chopped walnuts (optional)
1/2 cup Seedless Strawberry Jam
1. BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Mix in 2 eggs, lemon juice and vanilla until smooth. Cover and store in refrigerator until needed.
2. HEAT oven to 350°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.
3. POUR cream cheese filling 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. Cool overnight for best results. Cut into bars.
|
| |
|
|
