Brownie Cheesecake Bars17 Reviews
- Prep: 10 min
- Cook: 35 min
- Ready In: 45 min
“You'll get two dessert favorites in one with these sweet treats where creamy cheesecake is layered atop fudgy, nutty brownies.” - by EAGLE BRAND®
Original recipe yields 24 servings
- Preheat oven to 350 degrees F. Prepare brownie mix as package directs; stir in nuts. Spread into well-greased 13x9-inch baking pan.
- In large bowl, beat cream cheese until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour evenly over brownie batter.
- Bake 40 minutes and until top is lightly browned. Cool. Chill. Garnish with chocolate syrup. Cut into bars. Store leftovers covered in refrigerator.
Amount Per Serving (24 total)
- 269 cal
- 12.7 g
- 26.6 g
Based on a 2,000 calorie diet
Reviews (17)Rate This Recipe
"I actually only used the cheesecake topping of this recipe (I used my favorite brownie recipe, then just topped it with the cheesecake mixture, and baked) and it turned out super well. I will definite..." See morely keep this recipe in mind when looking for a fun way to liven up brownies when I'm bored of the same old thing. It took about 10 minutes longer to cook than the recipe stated for me (perhaps that is the fault of my old oven), and I was suprised that it turned out so well, because with about those 10 left to go I had to leave, so I just turned off the oven and kept it closed, and let the residual heat keep it cooking. They turned out fantastic! I got many compliments on the pairing and many of my friends have told me that this is their favorite thing that I've baked EVER. I was quite happy with this, thanks for sharing the recipe/idea. :)"
"I used a 9x13 glass pan and 325-degree overn. I made the cream cheese portion first so it could be added immediately once the brownie batter was ready (I used the cake-style version with 3 eggs). thin..." See moreking this might prevent the separation some reviewers mentioned. I didn't have the chocolate topping, so 25 minutes into the baking time, I added a sour cream topping (1-1/2 c. sour cream, 3 tbsp sugar, 1 tsp vanilla) and returned it to bake 10 more minute. I then turned off the oven and left the door closed as another reviewer mentioned. The brownie center was set, without the edges being dry. I put it in the fridge until time to serve (about 2 hours). It was a breeze to cut & remove from the baking dish, with no separation. One of the young men at church had 4 helpings & has put in a request for the next potluck, so I'm giving it a thumbs up. I would like to try it with some cherry pie filling next time."
"Really good flavor in the cheesecake portion, but this is more of a cheese cake with a too thick brownie crust, in my opinion. Or is it a brownie with too much cheesecake? Either way, the ratio of ch..." See moreeesecake to brownie is off. Also, the cheesecake seperates from the brownie when you're removing them from the pan the second day."
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