Topping brownies with cheesecake makes a doubly delicious dessert. Cocoa Puffs brownie crunch cereal is the surprise ingredient for the chocolate brownie base.
cups Cocoa Puffs™ brownie crunch cereal
cup butter, melted
packages (8 oz each) cream cheese, softened
Sliced fresh strawberries, if desired
Heat oven to 350°F. Place cereal in resealable food-storage plastic bag; seal bag and finely crush with rolling pin or meat mallet (or finely crush in food processor). In large bowl, mix crushed cereal and melted butter. Press mixture in 13x9-inch pan.
In large bowl, beat cream cheese, eggs, sugar and vanilla with electric mixer on medium speed until smooth. Spread over crust.
Bake 20 to 25 minutes or just until set. Cool completely in pan on cooling rack, about 1 hour. Cut into 6 rows by 4 rows. Garnish bars with sliced strawberries. Store covered in refrigerator.
The bars will be easier to cut if you refrigerate them for 2 to 3 hours.
To make a thicker cheesecake layer, double the amount of cream cheese, eggs, sugar and vanilla. Increase the baking time to 45 to 50 minutes.
Garnish the bars with other seasonal fruits. Try raspberries, blackberries or sliced kiwifruit.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin C
*Percent Daily Values are based on a 2,000 calorie diet.