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Jan 1, 2010

Cheesecake Layered Brownies


Crisco® Original No-Stick Cooking Spray

1 (19.5 oz) package Pillsbury® Classic Traditional Fudge Brownie

1/2 cup Crisco® Pure Vegetable Oil

1/4 cup water

2 large eggs


1 (8 oz.) package cream cheese, softened

2 tablespoons butter, softened

1 tablespoon cornstarch

1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk

1 large egg

2 teaspoons vanilla extract

3/4 cup Pillsbury® Chocolate Fudge Frosting

HEAT oven to 350°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 into prepared baking pan.

BAKE 25 minutes. Beat cream cheese, butter and cornstarch in small bowl until fluffy. Gradually beat in sweetened condensed milk, 1 egg and vanilla until smooth. Pour cheesecake mixture evenly over partially baked brownie.

BAKE 28 to 30 minutes or until top is lightly browned. Cool. Spread with frosting. Chill 30 minutes. Cut into bars.