Cappuccino Cheesecake Brownies

  • Servings: dozen
  • Serving Size: 3
  • Nutrition: See Below
  • Prep Time: 15 Minutes
  • Cook Time: 45 Minutes

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5 oz.) package Pillsbury® Mocha Fudge Brownie Mix
  • 1/2 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 3 large eggs, divided
  • 1 (8 oz.) package cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 tablespoon cornstarch
  • 3/4 teaspoon ground cinnamon, divided
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 1 teaspoon vanilla extract
  • 1/3 cup Pillsbury® Creamy Supreme® Chocolate Fudge Flavored Frosting

Instructions

  • HEAT oven to 325°F. Coat 13 x 9-inch baking pan with no-stick cooking spray. Prepare brownie mix according to package directions using the oil, water and 2 eggs. Spread evenly in prepared pan.
  • BEAT cream cheese, butter, cornstarch and 1/4 teaspoon cinnamon in medium bowl with electric mixer on medium speed until fluffy. Add sweetened condensed milk, 1 egg and vanilla. Beat until smooth. Pour evenly over brownie layer. Sprinkle with remaining 1/2 teaspoon cinnamon.
  • BAKE 48 to 52 minutes or until top is lightly browned and filling is set in center. Cool completely in pan on wire rack. Place frosting into corner of 1-quart heavy-duty resealable plastic bag. Microwave on HIGH 5 to 10 seconds. Cut small corner off bag. Drizzle over brownies. Chill 30 minutes before serving.
Close Print