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Brownie Chocolate Chip Cheesecake

Eagle brand

"A cream cheese filling tops a crust of chewy chocolate fudge brownies. Garnish with mini chocolate chips."
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servings 594 cals
Original recipe yields 12 servings (1 (9-inch) cheesecake)


  • Calories:
  • 594 kcal
  • 30%
  • Fat:
  • 30.1 g
  • 46%
  • Carbs:
  • 55.3g
  • 18%
  • Protein:
  • 9 g
  • 18%
  • Cholesterol:
  • 120 mg
  • 40%
  • Sodium:
  • 357 mg
  • 14%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.

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Read all reviews 267
  1. 345 Ratings

Most helpful positive review

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...

Most helpful critical review

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 ...

Most helpful
Most positive
Least positive

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...

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 h...

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 chees...

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 ...

This cheesecake is so good but I had to bake it much longer than it said to, Almost a half hour longer.

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 bak...

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...

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.

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...