Ok, so one blog I love to read is my friend Kathy's.. (The Busscher Family) not only is she honest and insightful and posts about her adorable kiddos, but she's an AMAZING cook and baker. She often posts recipes (with pics!) of things she's tried lately. I've gotten some gems from her blog and hope she continues posting this stuff (nudge nudge :)). Anywho...this past Sunday I had to bring dessert to our small group meeting and to be honest, I don't have much in my "dessert repertoire" so I tried something new and it actually turned out and was even kinda pretty (in my eyes). In addition it was yummy and simple (thank you Pillsbury Recipes) although not for those who may be "watching it" (sorry ladies in my small group!) Thought I'd post the recipe for you all.
Brownie Chocolate Chip Cheesecake
Prep time: 20 min
Cook Time: 1 hrs 25 min
Yield: 12 to 16 servings
Crisco® Original No-Stick Cooking Spray
1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
3 (8 oz.) packages cream cheese, softened
1 (14 oz.) canEagle Brand® Sweetened Condensed Milk
3 large eggs
2 teaspoons vanilla extract
1/2 cup mini chocolate chips
1. HEAT oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
2. BAKE 35 minutes or until set.
3. BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
4. REDUCE oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.
TIP Chocolate chips may fall to top of brownie layer during baking, you can add some to the top ten min into baking that will stay on the top for visual appeal :)
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