CHOCOLATE CHIP CHEESECAKE WITH BROWNIE CRUST #CHOCOLATECHIP #DESSERT
In some cases you need two sweets. We've all been there. You're inquired as to whether you'd like the brownies or the cheesecake. Also, it feels somewhat unbalanced just to state "yes" and snatch both. On the off chance that you can relate to that, at that point this cheesecake is for you.
Everything begins with a fudgy brownie that will fill in as the hull of the cheesecake. At that point, that is finished off with a straightforward no-prepare cheesecake pressed with a lot of chocolate chips. Could it be any more obvious? You get brownies AND cheesecake! Win-win!
You can utilize any brownie you like for the hull. For an alternate route to an officially straightforward treat, I utilized a brownie blend, Krusteaz Gluten-Free Double Chocolate Brownie Mix. It's one of my preferred brownie blends, and you'd never surmise that it's sans gluten.
On the off chance that you need a without any preparation alternative, utilize your preferred formula for a 8-inch square container of brownies. My Favorite Fudgy Brownies would work brilliantly.
This is one of my preferred snappy to-make sweets. It's so easy to assemble. Furthermore, with that bit of chill time, it's an incredible make-ahead sweet, as well. What's more, when it's prepared to serve, you can appreciate a cut of this delightful two-in-one sweet!
- 1 package Krusteaz Gluten Free Double Chocolate Brownie Mix*
- 1/3 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 16 ounces cream cheese, at room temperature
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1 cup mini chocolate chips
DIRECTIONS:
- Preheat oven to 325°F. Lightly grease a 9-inch round springform pan.
- Stir together the brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer the batter to the prepared pan and spread evenly.
- Bake 45 to 50 minutes or until a pick inserted into the center comes out with moist crumbs.
- Cool completely in pan.
- Using an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla.
- Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft peaks form.
- Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips.
- Transfer the filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.
NOTES:
*You can use any brownie recipe or mix that uses an 8-inch square pan.
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