Brownie Chocolate Chip Cheesecake
I think this came from a package, either a brownie mix or Eagle Brand Condensed Milk.
I think this came from a package, either a brownie mix or Eagle Brand Condensed Milk.
- Carbohydrate 9.17236064938214 g
- Cholesterol 48.9694726539024 mg
- Fat 5.77996588306099 g
- Fiber 0.317333342234294 g
- Protein 2.53742898085366 g
- Saturated Fat 3.71886761372111 g
- Serving Size 1 1 Serving (36g)
- Sodium 33.3773488738212 mg
- Sugar 8.85502730714784 g
- Trans Fat 0.530672155404878 g
- Calories 100 calories
Step-by-step
- Preheat oven to 350(F) degrees.
- Grease bottom only of 9 inch spring-form pan.
- Prepare brownie mix as package directs for chewy brownies.
- Spread evenly in prepared pan.
- Bake 35 minutes or until set.
- Meanwhile, in large mixer bowl, beat cheese until fluffy.
- Gradually beat in Eagle Brand Milk.
- Add eggs and vanilla, mix well.
- Stir in chips.
- Pour into prepared pan.
- Reduce oven temperature to 300(F) degrees.
- Bake 50 minutes or until center is set.
- Cool.
- Chill thoroughly.
- Remove side of spring-form pan.
- Garnish as desired with Cool Whip, sprinkle mini chocolate chips on top.
- Refrigerate leftovers.
Standard layered desserts often rely on separate baking vessels, but this dual-layer construction bakes directly inside a single 9-inch springform pan. Managing the dual thermal requirements of this dessert demands careful sequencing. The brownie layer requires an initial bake at 350 degrees Fahrenheit for 35 minutes to achieve a stable, chewy foundation before the dairy layer enters the oven. Softening the cream cheese thoroughly at room temperature prevents lumps from forming when incorporating the condensed milk, eggs, and vanilla extract. Dropping the oven temperature to 300 degrees Fahrenheit for the final 50-minute bake prevents the surface of the cheesecake from cracking while the interior sets completely. The high sugar content from both the condensed milk and the chocolate components lowers the freezing point and aids in moisture retention, contributing to a dense, velvety crumb structure once chilled thoroughly in the refrigerator. Store any leftovers chilled to maintain the structural integrity of the whipped topping.
