Roberta Sonefeld of Hopkins, S.C. took home $1 million from the 2000 Pillsbury Bake-Off® Contest for this combination of two American favorites -- brownies and cheesecake.
Cream Cheese Brownie Pie
Prep Time: 15 minutes (Ready in 4 hours 5 minutes)
1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.), softened
as directed on package
1 (8-oz.) pkg. cream cheese, softened
3 Tbsp. sugar
1 tsp. vanilla
1 (15.1-oz.) pkg. Pillsbury® Thick 'n Fudgy Hot Fudge Swirl
Deluxe Brownie Mix
1/4 cup oil
2 Tbsp. water
1/2 cup chopped pecans
Heat oven to 350 degrees F. Prepare pie crust as directed on package for
one-crust filled pie using 9-inch pie pan.
In medium bowl, combine cream cheese, sugar, vanilla and 1 of the eggs;
beat until smooth. Set aside.
Reserve hot fudge packet from brownie mix for topping. In large bowl, combine
brownie mix, oil, 1 Tbsp. of the water and remaining 2 eggs; beat
50 strokes with spoon.
Spread 1/2 cup brownie mixture in bottom of crust-lined pan. Spoon and
carefully spread cream cheese mixture over brownie layer. Top with remaining
brownie mixture; spread evenly. Sprinkle with pecans.
Bake at 350 degrees F. for 40 to 50 minutes or until center is puffed and
crust is golden brown. If necessary, cover edge of crust with strips of foil
after 15 to 20 minutes of baking to prevent excessive browning.
(Pie may have cracks on surface.)
Place hot fudge from packet in small microwave-safe bowl. Microwave on HIGH
for 30 seconds. Stir in remaining tablespoon water. Drizzle fudge over top of
pie. Cool 3 hours or until completely cooled. Store in refrigerator.