Brownie Chocolate Chip Cheesecake

  • Servings: servings
  • Serving Size: 16
  • Nutrition: See Below
  • Prep Time: 20 Minutes
  • Cook Time: 85 Minutes

Ingredients

  • Crisco® Original No-Stick Cooking Spray
  • 1 (18.4 oz.) package Pillsbury® Family Size Chocolate Fudge Brownie Mix
  • 2/3 cup Crisco® Pure Vegetable Oil
  • 1/4 cup water
  • 5 large eggs
  • 3 (8 oz.) packages cream cheese, softened
  • 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
  • 2 teaspoons vanilla extract
  • 1/2 cup mini chocolate chips

Instructions

  • HEAT oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie mix according to package directions using oil, water and 2 eggs. 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.
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