So this is a semi homemade recipe. Wahoo!
The hardest part of this recipe is all the waiting before indulging.
Brownie Bottom Chocolate Chip Cheesecake
What we need:
Box of brownie mix
2 blocks of cream cheese (8 ounce)
1 can of sweetened condensed milk (14 ounce)
1 tablespoon of vanilla extract
1/2 cups of mini chocolate chips (a little extra for topping)
Make brownies according to directions on box. I split into 2 pies.
Bake at 350 for only 30 minutes or until mostly set.
Add cream cheese (room temperature) to stand mixer and beat until fluffy and light.
Next, gradually add sweetened condensed milk.
Then add eggs and vanilla extract.
Last, add the chocolate chips.
A stand mixer makes this much easier but if not you can use a regular mixer.
Layer the cheesecake mix on top of the brownie bottom.
Bake at 300 degrees for an hour.
Do not open the door while baking!!!
Let cool for an hour with oven door open just a crack.
Top with more chocolate chips.
We must wait for this deliciousness to chill in the fridge for at least 4 hours but it is best to wait overnight… I know, torture, sorry!
BUT the good news… it’s the perfect excuse to eat this dessert for breakfast 🙂