Chyrel's Recipes From Friends

Strawberry Swirl Cheesecake Brownie Bars Recipe


Strawberry Swirl Cheesecake Brownie Bars
Posted by: Elaine Sun, 4 Jul 2004, at 2:12 p.m.

Bottom:
4 ounces cream cheese, at room temperature
8 Tbsp butter (1 stick), melted and cooled to room temperature
1 egg
1 pkg (21.2 ounces) brownie mix (tested with Betty Crocker Triple Chunk)

Cheesecake Layer:
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 is optional)

Topping:
1 pkg (3 ounces) strawberry-flavored gelatin
1/2 cup boiling water
1/4 cup strawberries, cut into 1/2-inch chunks

Instructions
Bottom:
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 temperature.

Cheesecake Layer:
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 topping.

Topping:
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

Back          Home
Recipes From Friends
 Copyright
2004