New This Month

These moist cheesecake treats are bound to be a hit in your house any time of year.

Source: Martha Stewart Living, December/January 1999



Cook's Notes

Cream cheese may be substituted for mascarpone; the topping will be dense and tangy, instead of mellow and creamy. If using cream cheese, reduce baking time by 10 minutes.

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How would you rate this recipe?
  • linlib
    10 JUL, 2014
    The cheese topping browned before the brownie was baked. Looked awful. I tried to cover with foil, but still browned to the point that family didn't want to even try one. Maybe the temperature was too high for a cheesecake-type dessert. Not at all like the photo, which, by the way, is misleading. There are other brownies in the stack along with this one. My first ever review of a recipe. Will only try ones with reviews from now on.
  • MS112600115
    21 OCT, 2011
    This is a fantastic recipe. We added melted dulce de leche before baking and it sank to between the cheescake and brownie layer and looks amazing. It tastes amazing as well! The cheescake layer also keeps the brownie layer really moist during baking, which is always a plus. You can also cut them really small because they are so rich! I am totally going to make these again. Definitely a crowd pleaser!

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