100 Whole Grain Strawberry Cheesecake Brownies Recipes

Steps:

• For the brownies: Preheat the oven to 350 degrees F. Grease an 8-inch square metal baking pan with nonstick cooking spray. Line the pan with parchment, leaving 2 inches overhanging on 2 sides. Grease the parchment with cooking spray.
• In a medium saucepan over low heat, melt the butter with the chocolate, whisking until smooth and fully melted. Whisk in the cocoa powder until combined. Remove from the heat and stir in the granulated and brown sugar until combined. Whisking constantly, add the eggs and mix until fully incorporated. Add the flour and whisk until completely smooth; the mixture will be very thick. Set aside.
• For the cheesecake layer: Beat the cream cheese in a bowl with an electric mixer or in the bowl of stand mixer until smooth. Add the granulated sugar and vanilla and continue to mix until fully incorporated and fluffy. Add the egg and mix until fully combined.
• Spoon the brownie mixture into the bottom of the prepared baking pan, using a spatula to spread it into an even layer. Carefully pour the cheesecake mixture over the brownie layer; distribute evenly and smooth.
• Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a toothpick or skewer, swirl the jam into the cheesecake, being careful not to press too deep and disturb the brownie layer.
• Fill a separate baking dish with hot water and place on the bottom rack of the oven. This will add moisture to the oven during baking so the cheesecake layer does not crack. Place the cheesecake brownie pan on the center rack above and bake for 40 minutes. Turn the oven off and leave in the oven for an additional 10 minutes.
• Remove the brownies from the oven and allow to cool completely in the pan. Refrigerate the pan until the brownies are chilled, 2 to 4 hours. Using the parchment edges, transfer the brownies to a board, then remove the parchment from under. Trim off the edges and cut into 8 bars.

Steps:

• HEAT oven to 350 degrees 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.
• 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.
• 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.

Steps:

• Preheat the oven to 350. Line an 8x8 inch pan with parchment paper or spray lightly with cooking spray.
• To make the cheesecake topping beat together the cream cheese, eggs and sugar until creamy. Beat in the vanilla and slowly add in the greek yogurt. Set this aside.
• In a large bowl whisk together all of the dry ingredients. In a small bowl whisk together all of the wet ingredients. Add the wet ingredients to the dry and mix just until combined. Do not over mix.
• Spread the batter evenly into the pan ans then pour it on the cheesecake batter. Try to distribute it evenly.
• You can either completely cover the cheesecake filling with strawberry sauce or jam or you can cover the cheesecake with teaspoons of jam bearings about a centimeter between each jam blob and then use a knife to create swirls.
• Bake for 20 minutes. Lower the heat down to 325 and bake for another 20 minutes. Remove from the oven and let cool before cutting. Store covered in the refrigerator for up to 5 days.

Steps:

• HEAT oven to 350 degrees 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.
• 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.
• 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.

Steps:

• 1. Preheat oven to 350F. Line an 8x8 pan with foil and spray with nonstick spray. Set aside.
• 2. In a large bowl, stir together cake mix, butter and eggs until a thick batter forms. Spread HALF of the batter in prepared pan.
• 3. In the bowl of your mixer, beat cream cheese and sugar until smooth. Scrape the sides of the bowl, then beat in egg yolk and vanilla until combined. Pour cream cheese mixture of the batter in the pan.
• 4. Crumble remaining batter over cheesecake mixture, covering he surface of the bars as evenly as possible. Gently press with your hands to flatten, then place the pan in the oven.
• 5. Bake for 20 minutes or until edges of bars are light golden brown. Remove from oven and let cool completely in pan. Refrigerate until chilled, then remove foil from pan, peel from bars, and cut into squares and serve.