Cheesecake-Topped Brownies

“Can’t decide between cheesecake and chocolate? This is your recipe.” – April Ferre

Cheesecake-Topped Brownies

Course: Cookies


  • 1 18.4-Ounce Package Fudge Brownie Mix
  • 1 8-Ounce Package Cream Cheese Softened
  • 2 Tablespoons Butter or Margarine Softened
  • 1 Tablespoon Cornstarch
  • 1 14-Ounce Can Sweetened Condensed Milk
  • 1 Egg
  • 2 Teaspoons Vanilla
  • 1/4 Cup Butter
  • 1/4 Cup Water
  • 1/2 Cup Unsweetened Cocoa Powder
  • 2 Cup Confectioner’s Sugar Sifted
  • 1 Teaspoon Vanilla


  • Preheat oven to 350 degrees. Prepare brownie mix as directed on the box. Spread into a well-greased 9×13-inch baking pan.
  • With mixer, beat cream cheese, 2 tablespoons butter and cornstarch in large bowl until fluffy. Gradually beat in sweetened condensed milk. Add egg and 2 teaspoons vanilla. Beat until smooth. Pour cheesecake mixture evenly over brownie batter.
  • Bake 40 to 45 minutes or until top is lightly browned. Cool.
  • In small saucepan, melt 1/4 cup butter and water. Stir in cocoa powder. Remove from heat; beat in confectioner’s sugar and vanilla. Spread over brownies. When set, cut brownies into bars. Store covered in the refrigerator. Makes about 3 dozen bars.

2001 Recipe – April Ferre – From Eagle Brand Holiday Magic, 1999