Prep Time 30m
Cook Time 55m
Ready Time 150m
Yield 10 to 12 servings


Ingredients
CRUST
  • 1 cup oats, (quick or old fashioned, uncooked)
  • 1/3 cup finely chopped almonds
  • 1/3 cup firmly packed brown sugar
  • 1/3 cup Crisco® Butter Flavor All-Vegetable Shortening, melted
  • 1/3 stick Crisco® Baking Sticks Butter Flavor All-Vegetable Shortening, melted
FILLING
  • 3 (8 oz.) packages cream cheese, softened
  • 1 cup granulated sugar
  • 1 1/2 teaspoons vanilla extract
  • 3 large eggs
  • 1/3 cup milk
  • 1 cup (6 oz. pkg.) miniature semi-sweet chocolate chips
  • 2 teaspoons Pillsbury BEST™ All Purpose Flour
Preparation Directions
  • Step 1Heat oven to 350°F.
CRUST
  • Step 1Combine all crust ingredients in medium bowl; mix well. Press onto bottom and 1 inch up sides of 9-inch springform pan.
  • Step 2Bake 10 to 15 minutes or until golden brown. Cool completely.
FILLING
  • Step 1Combine cream cheese, sugar and vanilla in bowl of electric mixer; beat at medium speed until fluffy. Add eggs, one at a time, beating well after each. Gradually mix in milk.
  • Step 2Reserve 1 tablespoon chocolate pieces; combine remainder with flour. Stir floured chocolate pieces into cream cheese mixture; pour onto crust. Sprinkle with reserved chocolate pieces.
  • Step 3Bake 50 to 60 minutes or until almost set. Cool completely; loosen side with knife and remove rim. Chill. Store covered in refrigerator.
  • TipCan also be made in a 13 x 9-inch pan. Bake 45 minutes.
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