Strawberry Cheesecake Brownies

14 Nov


  • Crisco’s original No-Stick Cooking Spray
  • 1 (19.5 oz.) package Pillsbury’s Classic Traditional Fudge Brownie
  • ?1/2 cup Crisco’s 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 teaspoon vanilla extract
  • ?1/2 cup Smucker's Seedless Strawberry Jam


  1. Preheat the oven to 350°F.
  2. With no-stick cooking spray, spray a 13×9-inch baking pan
  3. Use a large bowl and mix Pillsbury’s Classic Traditional Fudge Brownie, oil, water and 2 eggs. Stir it 50 strokes with a spoon. If preferred, add up some nuts. Spread into the prepared pan. Bake for 20 minutes.
  4. Beat cream cheese until fluffy in a large bowl, gradually beat in sweetened condensed milk. Beat in the remaining 2 eggs, lemon juice and vanilla until smooth. Move evenly over warm brownie.
  5. Stir in jam until its smooth. Add by teaspoonfuls over surface of filling. Swirl jam lightly with a knife through filling to make marble effect. Bake for another 35 to 40 minutes or until the top part is lightly browned.
  6. Leave it to cool for 1 hour. Loosely wrap and refrigerate for 2 hours or more. lastly, slice into bars.

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