Cheesecake Topped Brownies

Cheesecake Topped Brownies

326 Reviews 22 Pics
  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
Recipe by  freedom39

“This recipe came about purely by luck. A few years back, I had to make a last minute dessert for a party. I had wanted to make cheesecake but I did not have graham cracker crumbs. I did have a package of brownie mix and frosting. They were a hit at the party and I have made them ever since.”

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Adjust Servings

Original recipe yields 1 - 9x13 inch pan



  1. Preheat oven 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
  2. Prepare brownie mix according to the directions on the package. Spread into prepared baking pan.
  3. In a medium bowl, beat cream cheese, butter and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg and vanilla until smooth. Pour cream cheese mixture evenly over brownie batter.
  4. Bake in preheated oven for 45 minutes, or until top is lightly browned. Allow to cool, spread with frosting, and cut into bars. Store covered in refrigerator, or freeze in a single layer for up to 2 weeks.

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Reviews (326)

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Boy, is my husband's staff ever in for a treat tomorrow! These are just awesome, decadent good. I don't care for "prepared frosting" so I improvised a little for the topping. While the brownies were still warm, I sprinkled them with toasted chopped pecans and poured enough carmamel sauce over to cover. I stuck the pan in the fridge and when the caramel had set I drizzled the whole thing with a type of ganache - one cup of milk chocolate chips, about a tablespoon of butter, and a good splash of half and half (would have used heavy cream but I didn't have any). When cutting these, run your knife under hot water and dry before each cut for the neatest, "clean cut" brownies. Pretty to look at and even better to eat!



Wow - this might be the best brownie recipe I have ever tried; served at a party, and everyone ate them right up, including an otherwise vegan, so that was really telling :) A few notes: 1) Other reviewers who suggested lining the pan with greased foil had a *great tip*: when it comes time to cut the brownies, it is so easy, with nothing broken or stuck in the pan. 2) Substitutions/changes: a) Used a dark chocolate brownie mix, and added 1/2 Tbsp Grand Marnier (orange liqueur) to batter; echoed in the cream cheese layer by adding 1 tsp there; b) Doubled the cheesecake layer - in a 9x13 pan, this allows the brownie and cheesecake layers to be about equal; c) for cheescake, used light neufchatel cheese and fat-free sweetended condensed milk - believe me, the end product is still rich and tasty, you won't notice that it's lighter; d) skipped the frosting; these are so tasty and satisfying that it didn't seem necessary. 3)In my oven, 45 minutes would have been too long - baked for 37, until lightly golden, and look for center of cheesecake to still be slightly jiggly; after cooling, allow to get cold in fridge before cutting - makes it so much easier, with no mess. Thanks for a great recipe!



These are really great brownies! Since some of the other reviews said there was too much chocolate, I melted half a bag of milk choc. chips and spread on top. Not only was the choc. not overwelming but since you have to store these in the frig if you reheat one you don't have to worry about the icing melting all over the place. Also I did nnot have a problem with the layers seperating, I used pilsbury fudge brownie mix and fat free(yes!)cream cheese. Not only are these tasty but they look very nice and professional. My VERY picky 4 yr old ate 2 of these. I am very impressed with this recipe and I will make these brownies many, many more time. Thank you Nancy!

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Amount Per Serving (40 total)

  • Calories
  • 170 cal
  • 8%
  • Fat
  • 7.7 g
  • 12%
  • Carbs
  • 24.4 g
  • 8%
  • Protein
  • 2.1 g
  • 4%
  • Cholesterol
  • 16 mg
  • 5%
  • Sodium
  • 102 mg
  • 4%

Based on a 2,000 calorie diet



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Chunky Cheesecake Brownies


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Chocolate Chip Cheesecake Brownies