Cappuccino Cheesecake Brownies

  • Cook Time: 1 hour
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • One 19.5 oz. package Pillsbury Mocha Fudge Brownie Mix
  • 2/3 cup vegetable oil
  • 1/4 cup water
  • 2 eggs
  • For the cheesecake layer:
  • One 8 oz. package cream cheese, softened
  • 2 tablespoons unsalted butter, softened
  • 1 tablespoon cornstarch
  • 3/4 teaspoon cinnamon, divided
  • 1 egg
  • One 14 oz. can sweetened condensed milk
  • pinch of vanilla powder (or 1 teaspoon vanilla extract)
  • 1/4 cup semisweet chocolate chips
  • 1 teaspoon vegetable oil
  1. Instructions
  2. Preheat oven to 325 degrees F. Spray a 13×9 inch baking pan with non-stick cooking spray and set aside.
  3. In a large bowl, using an electric hand mixer, beat together brownie mix, oil, water, and eggs on medium speed for 2 minutes. Pour and spread evenly into prepared pan.
  4. In another bowl, beat together cream cheese and butter until creamy and smooth. Add cornstarch and 1/4 teaspoon cinnamon and beat until well combined.
  5. Add egg, sweetened condensed milk, and vanilla, and beat until incorporated. Pour evenly over brownie batter. Sprinkle remaining 1/2 teaspoon cinnamon over cheesecake batter.
  6. Bake 30-40 minutes, or until cheesecake is set in the center. Transfer to a wire rack to cool completely.
  7. Melt chocolate chips with oil over a double broiler, stirring until smooth. Drizzle over cooled brownies. Refrigerate 30 minutes before serving.