Cappuccino Cheesecake Brownies

I used the Pillsbury Mocha Fudge Brownie Mix to make Cappuccino Cheesecake Brownies, which was on the back of the box.  These brownies are out of this world.  So here goes.

Cappuccino Cheesecake Brownies Recipe

Cappuccino Cheesecake Brownies

Brownies:   Crisco Original No-Stick Cooking Spray

1 (19.5 oz.) pkg. Pillsbury Mocha Fudge Brownie Mix

½ cup Crisco Pure Vegetable Oil

¼ cup water

2 large eggs

Cheesecake:   1 (8 oz.) pkg. cream cheese, softened

2 Tbsp. butter, softened

1 Tbsp. cornstarch

¾ tsp. ground cinnamon, divided

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

1 egg

1 tsp. vanilla

Frosting:   1/3 cup Pillsbury Creamy Supreme Chocolate Fudge Frosting

Heat oven to 325 F.  Coat 13×9 inch baking pan with no-stick cooking spray.  Prepare brownie mix according to package directions using the oil, water and 2 eggs.  Spread evenly in prepared pan.

Beat cream cheese, butter, cornstarch and ¼ teaspoon cinnamon in medium bowl with electric mixer on medium speed until fluffy.  Add sweetened condensed milk, 1 egg and vanilla.  Beat until smooth.  Pour evenly over brownie layer.  Sprinkle with ½ teaspoon cinnamon.

Bake 48 to 52 minutes or until cheesecake mixture is just set in center.  Cool completely.  Place frosting into corner of 1-quart resealable plastic bag.  Microwave on HIGH  5 seconds.  Cut small corner off bag.  Drizzle over brownies.  Chill before serving.

(Recipe for the Cappuccino Cheesecake Brownies was on the back of the box of Pillsbury Mocha Fudge Brownie Mix.)

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