Strawberry Swirl Cheesecake Brownie
Posted by: Elaine Sun, 4 Jul 2004, at 2:12 p.m.
4 ounces cream cheese, at room temperature
8 Tbsp butter (1 stick), melted and cooled to room temperature
1 pkg (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk)
3 packages (8 ounces each) cream cheese, softened
3/4 cup sugar
1 tsp vanilla
3 eggs at room temperature
3/4 cup pureed strawberries, fresh or frozen, sweetened with 1 Tbsp sugar (sugar
1 pkg (3 ounces) strawberry-flavored gelatin
1/2 cup boiling water
1/4 cup strawberries, cut into 1/2-inch chunks
Preheat oven to 350 degrees F. Line a 9 by 13-inch pan with non-stick foil.
Cream butter and cream cheese together; add egg and mix until smooth. Combine
creamed mixture with dry brownie mix, stirring by hand. Mixture will be thick.
Spread evenly in foil-lined pan and bake for 15 minutes. Cool to room
Beat cream cheese, 3/4 cup sugar and vanilla with electric mixer until well
blended. Add eggs, 1 at a time, mixing on low speed after each addition just
until blended. Reserve 1-1/2 cups of the plain batter. Stir strawberry puree
into remaining batter.
Spoon strawberry batter over bottom; top with evenly-spaced spoonfuls of plain
batter. Swirl a butter knife through topping for marble effect, taking care not
to dislodge the bottom brownie layer.
Bake at 350 degrees F. for 40 to 45 minutes or until center is set and edges
lightly browned. Cool to room temperature, then refrigerate while preparing
Combine boiling water and both boxes of gelatin. Stir until no more sugar or
gelatin granules are visible and liquid is clear. Cool to room temperature. Add
strawberry chunks and mix well. Pour cooled strawberry gelatin mixture over top
of cooled cheesecake and spread evenly. Refrigerate for at least two hours. Cut
into bars before serving. Refrigerate leftovers.
Yield: 24 servings