Brownie Chocolate Chip Cheesecake

Name: Brownie Chocolate Chip Cheesecake
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H25M0.000S
Total time: P0Y0M0DT1H45M0.000S
Yield: 12-16 servings
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

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Level: Easy
Total: 1 hr 45 min

Prep: 20 min
Cook: 1 hr 25 min

Yield: 12-16 servings

Level: Easy
Total: 1 hr 45 min

Prep: 20 min
Cook: 1 hr 25 min

Yield: 12-16 servings

Ingredients

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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 degrees 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 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.