Ingredients for Brownie Chocolate Chip Cheesecake
- Fudge Brownie Mix
- 2 large eggs
- Oil
- 1 (8 ounce) package cream cheese, softened
- Sweetened Condensed Milk
- Vanilla Extract
- Mini Chocolate Chip
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How to Make Brownie Chocolate Chip Cheesecake
- Preheat oven to 350°F (175°C). Grease the bottom only of a 9-inch springform pan.
- Prepare a box of brownie mix according to package directions for chewy brownies.
- Spread the brownie batter evenly in the prepared pan.
- Bake for 35 minutes, or until the brownie layer is set.
- While the brownie layer is baking, prepare the cheesecake filling: In a large bowl, beat 1 (8 ounce) package of cream cheese until smooth and fluffy.
- Gradually beat in 1 (14 ounce) can of Eagle Brand sweetened condensed milk until fully incorporated.
- Add 2 large eggs one at a time, mixing well after each addition. Stir in 1 teaspoon of vanilla extract.
- Gently fold in 1 cup of semi-sweet chocolate chips.
- Pour the cheesecake filling over the baked brownie layer.
- Reduce oven temperature to 300°F (150°C).
- Bake for 50-60 minutes, or until the cheesecake filling is set but still slightly jiggly in the center.
- Let the cheesecake cool completely in the oven with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely.
- Carefully remove the side of the springform pan.
- Garnish with chocolate shavings, fresh berries, or a dusting of powdered sugar.
- Store leftovers covered in the refrigerator.
Nutrition Information (Approximate per serving)
Sodium
190 g
Sugar
2168g
Fat
1051g
Carbs
241g
