A small, family farm in Wisconsin

Posts tagged ‘cheesecake’

Nature’s Perfect Food

Strawberry Cheesecake Brownies.  Seriously!  You could argue that many food groups are represented in this heavenly delight.  I have to be honest and tell you that two of my favorite dessert foods are rich, fudgy chocolate, and cheesecake.  These flavorful brownies really satisfied my lust for those favorites.

 My neighbor Tammy enjoys baking.  She brought over a sample of these cheesecake brownies.  Thank you, Tammy.  There’s a program on the Food Channel called The Best Thing I Ever Ate.   I’d have to put this dessert way at the top of my list.  I probably will only make them for others, since it would be a real bad idea for me to have a whole pan of these things in my house.

When I asked Tammy for the recipe, she told me that it was a winner in a Pillsbury Bake-Off.  Of course it was.  There are lots more good recipes on the Pillsbury website.

                                    STRAWBERRY CHEESECAKE BROWNIES

  Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
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.) canEagle Brand® Sweetened Condensed Milk
1/3 cup lemon juice
1 teaspoon vanilla extract
1/2 cup Smucker’s® Seedless Strawberry Jam

1. HEAT oven to 350°F. Spray a 13×9-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.
2. 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.
3. 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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