Cream Cheese as a thickening agent for a gravy:

I would eat it.

It'll work. Add a pat of butter if need be as well and swirl all in over medium heat. Probably pretty nice addition to the brisket drippings. Just remove the fat from them, maybe a bit of water for balance.

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Experiment for us and report back.

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1.) Use good, brand name (read: Philadelphia) cream cheese. Wal-mart brand does not seem to work too well.

2.) Probably would have been wise to soften/melt the cream cheese before putting it (cold, straight from the fridge) in the already reducing sauce.

3.) I could use an immersion blender--lots of little bitty white clumps of cream cheese now. Hopefully they will melt.

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Blend that shite.

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Just did. (need a new regular blender too! )

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Important stuff: how do it taste?

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Off tha chain. Perfectly thick. Took away some of the saltiness.

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Cream Cheese as a thickening agent for a gravy:

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Sounds deliciious, but as healthy as fried cheese!!

As already mentioned, report your findings.