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Brownie Chocolate Chip Cheesecake

Brownie Chocolate Chip Cheesecake
12-16 ServingsReady In Time 5 hours

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°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. Yield: 12 to 16 servings.
© Taste of Home 2013

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Brownie Chocolate Chip Cheesecake (continued)

TIP Chocolate chips may fall to top of brownie layer during baking.
© Taste of Home 2013