"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Cheesecake Topped Brownies Recipe

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This recipe for Cheesecake Topped Brownies, by , is from Cooking Green, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Amy Johnson
Added: Monday, July 13, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 brownie mix (for 13x9 pan)
1 egg
8 oz cream cheese, softened
1 can sweetened condensed milk
2 T margarine, softened
1 T cornstarch
2 tsp vanilla
chocolate frosting

Directions:
Directions:
Preheat oven to 350 degrees. Prepare the brownie mix according to package directions. Spread into a greased 9x13 pan. Beat cream cheese, margarine and cornstarch until fluffy. Gradually beat in sweetened condensed milk, egg, and vanilla until smooth. Pour evenly over the brownie mixture. Bake 45 minutes or until the top is lightly browned. Cool. Spread with chocolate frosting.

Personal Notes:
Personal Notes:
If I use canned frosting, I microwave it for 15 seconds or so until it melts some, then pour it over. When it "hardens" back up, it's fudgey.

 

 

 

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