Strawberry Coconut Cheesecake Brownies

By srumbel

Brownies topped with coconut cheesecake and strawberry pie filling swirls

from insidebrucrewlife

Ingredients

• Strawberry Pie Filling
• 2 cups strawberries, coarsely diced
• 3 3/4 cups water, divided
• 1/2 cup sugar
• 2 Tablespoons cornstarch
• 2 teaspoons corn syrup
• 1 Tablespoon lemon juice
• 3 Tablespoons dry Strawberry Jell-o mix
• For the Brownies and Cheesecake
• 1 brownie mix and ingredients from back of box (for a 9x13 pan)
• 1 (8 oz.) package cream cheese, softened
• 2 Tablespoons butter, softened
• 1 (14 oz.) can sweetened condensed milk
• 1 Tablespoon cornstarch
• 1 egg
• 1 teaspoon rum extract
• 1 cup shredded coconut

Preparation

Step 1

1.Bring 3 cups water to boil in a saucepan. Add diced strawberries and bring back to a boil. Boil for 1 minute. Drain and set aside.
2.In another saucepan mix sugar and cornstarch. Stir in syrup, lemon juice, and 3/4 c. water. Bring to a boil on high. Reduce heat to medium and simmer for 6 minutes stirring constantly. Remove from heat and stir in jello until combined, then add cooked strawberries. Set aside.
3.Prepare brownie mix according to the back of the package (use the 2 egg directions). Pour into a greased 9×13 pan. Set aside.
4.In a mixing bowl, cream the butter, cream cheese, and cornstarch. Stir in the milk, egg and extract and beat until creamy. Stir in coconut by hand. Gently spoon on top of the brownie layer and spread out.
5.Drop spoonfuls of the pie filling on top of the cheesecake and swirl with a knife. Bake at 350* for 40 minutes. Cool on a wire rack. Refrigerate at least 4 hours before serving.
Notes

If you don't like coconut, feel free to leave out the shredded coconut.