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Prep Time

Prep Time

20 min

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Total Time

70 min

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Calories per serving


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Ingredients (12)
  • 1 pkg. (15 oz.) gluten free brownie mix
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1/4 cup strawberry jam
  • 2 pkgs. (8 oz. each) cream cheese, softened
  • 4 large eggs, divided
  • 1/2 cup unsalted butter, melted
  • 1-3/4 cups frozen DOLE® Sliced Strawberries, thawed
  • 1 tablespoon lemon juice
  • 6 tablespoons gluten-free all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon strawberry extract
  1. Preheat oven to 325°F.  Line 13x9 inch baking pan with parchment and spray with cooking spray.

    Combine brownie mix, 2 eggs, and butter in a bowl.  Beat with a hand mixer until smooth.  Reserve ½ cup of batter and set aside.  Spread remaining batter evenly into prepared baking pan.
  2. Place the strawberries in a food processor.  Cover; pulse until smooth.  Add lemon juice, flour, vanilla, sugar, strawberry jam, cream cheese, and remaining 2 eggs.  Process until thoroughly combined.   Pour the cheesecake mixture over brownie mixture in baking pan.

  3. Drop dollops of reserved brownie mixture on top of cheesecake mixture.  Create swirls with the tip of a knife.

  4. Bake 45-50 minutes or until a toothpick inserted in the center of the pan comes out clean.  Allow to cool completely before cutting.  Garnish with sliced strawberries, if desired.