Brownie Chocolate Chip Cheesecake

Prep Time: 20 min
Cook Time: 85 min
Ready Time: 300 min
Yield: 16 servings

Ingredients

Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips

Preparation 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.
TIP Chocolate chips may fall to top of brownie layer during baking.

Nutritional Information Per Serving

Serving Size (1 slice, 1/16 of cake), Calories 480 (Calories from Fat 260), Total Fat 29g (Saturated Fat 12g, Trans Fat 0g), Cholesterol 110mg, Sodium 290mg, Total Carbohydrate 48g (Dietary Fiber 1g, Sugars 38g), Protein 8g; Percent Daily Value*: Vitamin A 15%, Vitamin C 0%, Calcium 10%, Iron 4%.

*Percent Daily Values are based on a 2,000 calorie diet.

Rated 4 out of 5 by 1 reviewer.

Rated 4 out of 5 by Joanna Tip for Chocolate chips following to brownie level In most recipes, if you toss the chips with a small dusting of flour, it will help hold them in the batter. August 7, 2012

1-1 of 1