Sunday, February 5, 2012

Brownie Cheesecake Pie

I got this recipe (and a few others) off of the Eagle Brand website.  This was really yummy.  You must make it a day ahead and let it sit in the refrigerator overnight for the best flavor.  I think it would be yummy with a raspberry or strawberry glaze over the top or even caramel, but it was good plain, just like this.


  • Crisco® Original No-Stick Cooking Spray
  • 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips


  • HEAT oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
  • BAKE 35 minutes or until set.
  • BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
  • REDUCE oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.
  • Chocolate chips may fall to top of brownie layer during baking.

1 comment:

Foodie said...

This looks soooo tasty! I've never seen this combo, can't wait to try.