Cheesecake Topped Brownies Recipe -
Cheesecake Topped Brownies Recipe

Cheesecake Topped Brownies

Recipe by  

"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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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    45 mins

    1 hr 5 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Mar 31, 2009

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!

Most Helpful Critical Review
Dec 23, 2010

Made these today and am disappointed the middle did not cook through. I did read some reviews but should have read a few more of the one who stated to cook brownies first then add topping. I will attempt again as the sides and a few others were cooked and actually tasted good. I even cooked them longer then the 45min because I was worried they wouldn't be cooked through by the time i took them out the cheesecake was brown.

Nov 18, 2004

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!

Feb 04, 2004

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!

Sep 06, 2005

Excellent recipe! Instead of frosting, I topped this with: 6oz chocolate chips and 1/2 cup butter- melt over low heat, then pour over brownies and refrigerate. This topping is much easier to cut then frosting and very tasty! Excellent brownies- I will be making these again!

Sep 05, 2003

Fantastic dessert! I used No Pudge Brownie mix (fat free) and reduced fat cream cheese without any trouble. After reading about problems cutting squares, I lined my pan with foil and sprayed it with oil. After it baked and cooled, I lifted out the brownies and iced them. Then I replaced them in the pan and refrigerated them until the icing set. I took them out on foil again and cut the squares with a pizza cutter. Worked like a charm!

Aug 11, 2005

FIVE STARS IS NOT ENOUGH! You must try this recipe. I did not have any problems at all with this. I used a Fudge brownie mix from Duncan Hines, followed the cheesecake recipe exactly, except added 1 tsp lemon juice for some tang (oh yes, and low fat cr. cheese) and made my own fudge frosting with 2/3 C unsweetened cocoa pwdr, 3 C pwdr sugar 1 tsp vanilla and enough milk (anout 1/3 C) to make it easy to spread. Got ABSOLUTE rave reviews. I would not double the cheesecake, it is roughly the same amt as the brownie. Oh yes, and I would recommend less cooking time, mine only took about 30 minutes. You'll love this one!

Jan 02, 2004

VERY GOOD, but very sweet and rich! try omitting the frosting and cut the cheesecake topping into the brownie with a knife before cooking to give it a swirled effect. Or try adding chocolate chips to the cheesecake mixture instead of frosting


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  • Calories
  • 170 kcal
  • 8%
  • Carbohydrates
  • 24.4 g
  • 8%
  • Cholesterol
  • 16 mg
  • 5%
  • Fat
  • 7.7 g
  • 12%
  • Fiber
  • 0.6 g
  • 2%
  • Protein
  • 2.1 g
  • 4%
  • Sodium
  • 102 mg
  • 4%

* Percent Daily Values are based on a 2,000 calorie diet.

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