Chocolate Chip Cheesecake with a Brownie Crust

• Refrigerated

  • 3 Eggs

• Canned Goods

  • 8 oz Nestle carnation evaporated milk

• Baking & Spices

  • 1/2 cup Granulated sugar
  • 1 package Nestle toll house brownies and more baking mix
  • 2 tsp Vanilla
  • 1 Whipped cream

• Dairy

  • 3 8 ounce bricks of cream cheese

• Other

  • 1 cup Nestlé® holiday morsels (+ extra for garnishing

Found on citrusblossombliss.com

Description

Directions

• Grease a 9” springform pan with nonstick cooking spray or butter. Prepare brownie mix as according to package. I baked the Brownies and More Baking iIx for 16 minutes at 325°F and let cool slightly before adding cheesecake mixture.
• Preheat oven to 300°F. In a stand mixer fitted with the wire whisk attachment, beat softened cream cheese until smooth. Gradually add evaporated milk and beat well. Add vanilla and eggs and beat on medium speed until mixture comes together. Using a rubber spatula, gently mix in Holiday Morsels.
• Evenly spread cheesecake mixture over brownie crust. If desired, you may add more Holiday Morsels to the top of the cheesecake. (I opted to add them after the cheesecake cooled.)
• Although not required, a water bath will prevent the cheesecake from cracking. Fill a roasting pan with about 1” of water. Cover the bottom of your springform pan in aluminum foil so that the pan does not come into contact with the water.
• Bake for 1 hour and 20 minutes. After you turn the oven off, leave the cheesecake undisturbed for another hour before removing it. Remove from the oven and allow it to cool to room temperature before moving it to the refrigerator.
• If garnishing with additional Holiday Morsels or whipped cream, apply these directly before slicing and serving.
• Enjoy!