Brownie Chocolate Chip Cheesecake
- Level: Easy
- Yield: 12-16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 14 servings
- Calories
- 498
- Total Fat
- 33
- Saturated Fat
- 15
- Carbohydrates
- 43
- Dietary Fiber
- 0
- Sugar
- 22
- Protein
- 9
- Cholesterol
- 133
- Sodium
- 370
- Total: 1 hr 45 min
- Prep: 20 min
- Cook: 1 hr 25 min
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 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.