Chocolate Chip Brownie Cheesecake

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Have you seen all those “Tasty” videos floating around on Facebook and Instagram?  They all look so yummy and make me hungry everytime I see one.  So when I was asked to bring dessert over to some of our friends’ house, I jumped on the opportunity to give one of those recipes a try.  The chocolate chip brownie cheesecake had caught my eye because I am always a fan of brownies, and why not add something wonderful like cheesecake on top?!  I did make some tweaks, as the recipe called for a brownie mix but I prefer homemade brownies (and I didn’t have a brownie mix!)  Also, my cheesecake topping turned out a little more lumpy than the Tasty video’s- maybe I will have to attempt making this again soon to see if I can get it creamier!  But I will admit, even though it wasn’t as pretty, it tasted darn delicious!  Here’s the recipe I used.

Chocolate Chip Brownie Cheesecake

Brownie “Crust” (using recipe for Fudgy Cocoa Brownies from cocoa box):
½ cup butter or margarine
⅓ cup SACO Premium Cocoa
1 cup granulated sugar
2 eggs
1 tsp vanilla extract
½ cup all-purpose flour
¼ tsp salt

Cheesecake Topping:
16 ounces softened cream cheese
1 c sugar
1 tsp vanilla
8 ounces whipped cream
1 c mini chocolate chips

Preheat oven to 350°F.
Grease one 8-inch square baking pan.
In a medium saucepan melt butter over low heat (or melt in microwave in a one-quart container). Remove melted butter from heat, add cocoa, and stir until well-blended.
Add sugar and mix well.
Add eggs, one at a time, beating well after each addition.
Stir in vanilla, flour and salt.
DO NOT OVERBEAT.
Spread in prepared pan and bake 25 to 30 minutes, or until wooden toothpick tests done.  Let crust cool completely.
Beat together the cream cheese and sugar, and mix in vanilla.  Fold in whipping cream and then add chocolate chips.  Mix well.  Spread topping on cooled brownie crust.  Refrigerate for 4 hours, then serve.

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XO,
L

  


  


  


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