Brownie Chocolate Chip Cheesecake Gourmet Recipe - A cream cheese filling tops a crust of chewy chocolate fudge brownies. Garnish with mini chocolate chips.
100% would make again
12-16 Servings
Ready In Time 5 hours
Ingredients
Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) pkg. Pillsbury® Classic Traditional Fudge Brownie
3 (8 oz.) pkgs. cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large eggs
2 tsps. vanilla extract
1/2 cup mini chocolate chips
Directions- Heat oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
- Bake 35 minutes or until set.
- Beat cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
- Reduce oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired. Yield: 12 to 16 servings.
- Chocolate chips may fall to top of brownie layer during baking.
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