I like to showcase strawberries in early Spring because they are the first fruit to fully come into season in our northern climate. And while the strawberry plants will be up, flowering, and producing fruit soon, they are not quite at that stage yet. So today’s recipe features strawberry jam instead of the whole fruit. I’ll save the recipes using whole, picked-when-ripened strawberries for a little later in the year, when the local strawberries are at their peak.

Until then, this brownie & cheesecake concoction gives us the sweet deliciousness of ripe strawberries by incorporating strawberry jam into the top cheesecake layer over a brownie base. It’s a promise of the beautiful weather and wonderful fruits to come as we head into Spring and Summer.

Strawberry Cheesecake Brownies (adapted from Ree Drummond via foodnetwork.com) Total Time Required: 4-1/2+ hours, Active Time: 25 minutes, Bake Time 50 minutes, Cool Time: 1+ hours, Chill Time: 2+ hours, Yield: 9 – 12 servings

Ingredients:

Brownie Layer:

• 1 stick (8 tablespoons) unsalted butter
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 large eggs, at room temperature
• 3/4 cup all-purpose flour

Cheesecake Layer:

• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• 1/2 cup seedless strawberry jam

Directions:

Grease an 8-inch square baking dish with nonstick cooking spray. Line the pan with parchment paper, leaving 2 inches of overhang on 2 sides. Grease the parchment paper with cooking spray.

For the brownie layer: Preheat the oven to 350º F. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until both are fully melted and the mixture is smooth.

Whisk in the cocoa powder until it is thoroughly combined.

Remove the pan from the heat and stir in the granulated and brown sugars until well combined.

Whisking constantly, add the eggs and mix until they are fully incorporated.

Add in the flour, stirring until the thick mixture is combined and completely smooth. Set the brownie layer aside.

For the cheesecake layer: Beat the cream cheese in the large bowl of a stand mixer until it is smooth. Add the granulated sugar and vanilla and continue to mix until both are fully incorporated and the mixture is 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, distributing it evenly and smoothing it out without disturbing the brownie layer.

Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture.

Using a knife, swirl the jam into the cheesecake layer, being careful not to press too deeply or disturb the brownie layer.

To help prevent the cheesecake layer from cracking while baking, fill a separate baking dish with hot water and place it on the bottom rack of the oven.

Place the cheesecake-brownie pan on the center rack and bake it for 40 minutes. Turn the oven off and leave the cheesecake-brownie in the oven for an additional 10 minutes. Remove the brownies from the oven and allow them 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 paper from underneath. Cut the cheesecake brownies into bars and serve.

This decadent dessert welcomes Spring in a delicious way!   ~Linda

Strawberry Cheesecake Brownies (adapted from Ree Drummond via foodnetwork.com) Total Time Required: 4-1/2+ hours, Active Time: 25 minutes, Bake Time 50 minutes, Cool Time: 1+ hours, Chill Time: 2+ hours, Yield: 9 – 12 servings

Ingredients:

Brownie Layer:

• 1 stick (8 tablespoons) unsalted butter
• 2 ounces unsweetened chocolate, chopped
• 2 tablespoons unsweetened cocoa powder
• 3/4 cup granulated sugar
• 1/3 cup packed brown sugar
• 2 large eggs, at room temperature
• 3/4 cup all-purpose flour

Cheesecake Layer:

• 8 ounces cream cheese, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg, at room temperature
• 1/2 cup seedless strawberry jam

Directions:

Grease an 8-inch square baking dish with nonstick cooking spray. Line the pan with parchment paper, leaving 2 inches of overhang on 2 sides. Grease the parchment paper with cooking spray.

For the brownie layer: Preheat the oven to 350º F. In a medium saucepan over low heat, melt the butter with the chocolate, whisking until both are fully melted and the mixture is smooth.

Whisk in the cocoa powder until it is thoroughly combined. Remove the pan from the heat and stir in the granulated and brown sugars until well combined. Whisking constantly, add the eggs and mix until they are fully incorporated. Add in the flour, stirring, until the thick mixture is combined and completely smooth. Set the brownie layer aside.

For the cheesecake layer: Beat the cream cheese in the large bowl of a stand mixer until it is smooth. Add the granulated sugar and vanilla and continue to mix until both are fully incorporated and the mixture is fluffy. Add the egg and mix in 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, distributing it evenly and smoothing it out without disturbing the brownie layer.

Stir the strawberry jam with a spoon to loosen it. Drop spoonfuls of the jam over the cheesecake mixture. Using a knife, swirl the jam into the cheesecake layer, being careful not to press too deeply or disturb the brownie layer.

To help prevent the cheesecake layer from cracking while baking, fill a separate baking dish with hot water and place it on the bottom rack of the oven. Place the cheesecake brownie pan on the center rack and bake it for 40 minutes. Turn the oven off and leave the cheesecake brownie in the oven for an additional 10 minutes.

Remove the brownies from the oven and allow them 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 paper from underneath. Cut the cheesecake brownies into bars and serve.