A cream cheese filling tops a crust of chewy chocolate fudge brownies. Garnish with mini chocolate chips.

Recipe Summary

Servings:
12
Yield:
1 (9-inch) cheesecake
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F. Grease bottom only of 9-inch springform pan. Prepare brownie mix as package directs for chewy brownies. Spread evenly in prepared pan. Bake 35 minutes or until set.

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  • In large mixing bowl, beat cream cheese until fluffy. 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. Store leftovers covered in refrigerator.

Nutrition Facts

595 calories; protein 9g 18% DV; carbohydrates 55.3g 18% DV; fat 30.1g 46% DV; cholesterol 119.8mg 40% DV; sodium 356.9mg 14% DV. Full Nutrition
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Reviews (277)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2006
Very delicious. I used a 10 inch pan so the brownie layer wouldn't be too thick. I added extra mini-chips to the batter (tossed with a bit of flour to keep them from sinking to the bottom) and made a glaze with chocolate chips and milk for the top. Yummo! Read More
(159)

Most helpful critical review

Rating: 1 stars
02/17/2011
I was surprised that this recipe got a 5 star review as this was not edible. We had visitors in town one of which was my dad the biggest sweet eater I know (other than myself) and neither of us could stomach it. I would say maybe it was just me but I made the Chocolate Cookie Cheesecake first and it turned out excellent. I think the ingredients on this one was to blame; where's the sugar? None of these ingredients sweeten the cheesecake enough to call it a dessert; it was more just like cooked cream cheese. Read More
(13)
361 Ratings
  • 5 star values: 282
  • 4 star values: 55
  • 3 star values: 16
  • 2 star values: 3
  • 1 star values: 5
Rating: 5 stars
09/30/2006
Very delicious. I used a 10 inch pan so the brownie layer wouldn't be too thick. I added extra mini-chips to the batter (tossed with a bit of flour to keep them from sinking to the bottom) and made a glaze with chocolate chips and milk for the top. Yummo! Read More
(159)
Rating: 5 stars
03/23/2009
I had to make 10 cheesecakes for a wedding and this was one of the recipes I used. I coated the chocolate chips in flour before adding so they wouldn't all sink to the bottom. It was a huge hit! Read More
(124)
Rating: 5 stars
11/26/2006
Really good!!!! I didn't make mine a choco chip cheesecake though... i did buy ghirradeli dark choco chips and i put them on top of the baked brownie. then i put raspberry swirls into the cheesecake and also whole raspberries. I thought the brownie had been cooked too long but it was perfect after cooking the cheesecake. I put a pan of water on a different shelf in the oven with it. Will definitely be making this again. Read More
(99)
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Rating: 5 stars
12/20/2006
I made this for Thanksgiving. I used a 9x13 baking pan and drizzled chocolate syrup on the top for a garnish. It was very very rich but everyone loved it! My daughter who does not like regular cheesecake said it was great. The brownie bottom is a good addition for picky kids. Read More
(68)
Rating: 5 stars
11/11/2008
About my 5th attempt at cheesecake & I finally got it right! At the suggestions of other reviewers I: 1) baked the brownie for 25 minutes 2) placed a dish of water on the second shelf while baking the cheesecake & 3) when my 50 mins. were up I turned the oven off opened the door and let my cheesecake set for 30 minutes gradually cooling down. Cooled and additional 30 min out of the oven & refridgerated. What an awesome birthday breakfast treat for my cheesecake obsessed husband! Read More
(49)
Rating: 5 stars
07/27/2006
This cheesecake is so good but I had to bake it much longer than it said to Almost a half hour longer. Read More
(49)
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Rating: 5 stars
11/17/2006
This was my first cheesecake and it turned out perfect the first time! I didn't even have to try! I didn't have springform pan so I used an 8x8 square brownie pan and just cut squares. I took out about 1/2 cup of the brownie batter so the crust wouldn't be too thick. No one can get enough of this desert! Read More
(40)
Rating: 5 stars
10/13/2006
This is a very good and very easy cheesecake recipe. The only change I made was to melt some chocolate and drop/swirl on top. This recipe is very rich so cut very small pieces. Read More
(35)
Rating: 4 stars
07/30/2006
The combination of the brownie and cheesecake works really well together and very easy to prepare. I jotted down the recipe ingredients quick and didn't realize until late in the evening when I was putting it together that the topping shown in the picture is not included in the recipe. I was very disappointed in this - wish I had known I would have also picked up some sour cream for a topping. Luckily I did have some unsweetened chocolate in the cabinet and the box it came in has a simple recipe for chocolate frosting. I did this and then added more chocolate chips - looks great. Read More
(35)
Rating: 1 stars
02/17/2011
I was surprised that this recipe got a 5 star review as this was not edible. We had visitors in town one of which was my dad the biggest sweet eater I know (other than myself) and neither of us could stomach it. I would say maybe it was just me but I made the Chocolate Cookie Cheesecake first and it turned out excellent. I think the ingredients on this one was to blame; where's the sugar? None of these ingredients sweeten the cheesecake enough to call it a dessert; it was more just like cooked cream cheese. Read More
(13)
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