Recipe by EAGLE BRAND®
"A cream cheese filling tops a crust of chewy chocolate fudge brownies. Garnish with mini chocolate chips."
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1 (19.5 ounce) package
Pillsbury® Classic Traditional Fudge Brownies
3 (8 ounce) packages
cream cheese, softened
1 (14 ounce) can
EAGLE BRAND® Sweetened Condensed Milk
mini chocolate chips
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!
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.
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!
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.
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.
This cheesecake is so good but I had to bake it much longer than it said to, Almost a half hour longer.
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!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Brownie Chocolate Chip Cheesecake
Serving Size: 1/12 of a recipe
Servings Per Recipe: 12
Amount Per Serving
Calories from Fat: 271
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