Brownie Bottom Marbled Strawberry Cheesecake

• Vegetarian

• Produce

  • 1 Strawberries, fresh

• Refrigerated

  • 8 Egg, large

• Condiments

  • 1 (9 ounce jar Smucker's fruit & honey strawberry fruit spread

• Baking & Spices

  • 1 3/4 cups All-purpose flour, unbleached
  • 2 cups Cane sugar, organic
  • 1/2 cup Cocoa powder, unsweetened
  • 2/3 cup Confectioners' sugar
  • 1/4 cup Cornstarch
  • 1 tsp Kosher salt
  • 2 tsp Vanilla, organic

• Oils & Vinegars

  • 1 cup Canola oil

• Dairy

  • 2 1/2 20 ounces (600 grams plain cream cheese, plain
  • 1/2 cup Sour cream or plain non-fat greek yogurt

Found on lifeslittlesweets.com

Description

Ingredients

• Brownie Layer:
• 1-3/4 cups unbleached, all-purpose flour
• ½ cup unsweetened cocoa powder
• 1 teaspoon kosher salt
• 2 cups organic cane sugar
• 5 large eggs
• 1 cup Canola oil
• 1 teaspoon organic vanilla extract
• Cheesecake Layer:
• 20 ounces (600 grams) plain cream cheese (2-1/2, 8-ounce packages) room temperature
• ½ cup sour cream or plain non-fat Greek yogurt
• ¼ cup cornstarch
• ⅔ cup confectioners sugar, sifted
• 3 large eggs
• 1 teaspoon organic vanilla extract
• 1 (9 ounce) jar Smuckers Fruit & Honey Strawberry Fruit Spread
• fresh strawberries, sliced (3-4 strawberries) in heart-shapes

Directions

• Preheat oven to 350 degrees F.
• Grease a 13 x 9 x 2 inch oven safe baking pan.
• Brownie Bottom Layer: Mix all the dry ingredients (flour, cocoa powder, kosher salt & sugar). In a 2 cup wet measure, add 1 cup Canola oil, vanilla extract and 5 large eggs. Use an electric mixer to thoroughly combine the ingredients.
• Cheesecake Layer: Pour all the batter into a 13 x 9 inch brownie pan and spread evenly with baking spatula. Using a stand or a hand mixer, place the cream cheese and the sour cream, in a large mixing bowl, beat until smooth. Sprinkle cornstarch and the sifted confectioners sugar over the mixture and beat in. Add eggs and pure vanilla extract, beat mixture until smooth. Add in ½ of a 9 ounce jar of Smuckers Fruit & Honey Strawberry Fruit Spread and mix until combined. Pour over the brownie layer in the pan. Spread evenly.
• Spoon 12 dots of the remaining fruit spread evenly over the top of the cheesecake layer. Using a knife, cross-hatch across the top of the cheesecake-fruit spread layer until desired marbled effect is achieved.
• Bake 70 minutes, rotate halfway through (35 minutes). As it gets towards the end, keep an eye on it for browning on the top. When its done, allow to cool to room temperature and then refrigerate overnight (at least 3-4+ hours). Slice and serve chilled or warm. Great with whipped cream. Enjoy!