Chocolate Chip Cheesecake with Brownie Crust

• Vegetarian

• Refrigerated

  • 1 Egg, large

• Baking & Spices

  • 1 cup Chocolate chips, mini
  • 1 cup Granulated sugar
  • 1 package Krusteaz gluten free double chocolate brownie mix
  • 1 tsp Vanilla extract

• Oils & Vinegars

  • 1/3 cup Vegetable oil

• Dairy

  • 16 oz Cream cheese
  • 3/4 cup Heavy cream

• Liquids

  • 1/3 cup Water

Found on bakeorbreak.com

Description

Ingredients

• 1 package Krusteaz Gluten Free Double Chocolate Brownie Mix*
• 1/3 cup water
• 1/3 cup vegetable oil
• 1 large egg
• 16 ounces cream cheese, at room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 3/4 cup heavy cream
• 1 cup mini chocolate chips

Directions

• Preheat oven to 325°F. Lightly grease a 9-inch round springform pan. Stir together the brownie mix, water, oil, and egg until moistened and thoroughly combined. Transfer the batter to the prepared pan and spread evenly. Bake 45 to 50 minutes or until a pick inserted into the center comes out with moist crumbs. Cool completely in pan. Using an electric mixer on medium speed, beat the cream cheese and sugar until blended and smooth. Mix in the vanilla. Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until soft peaks form. Fold the whipped cream into the cream cheese mixture. Gently stir in the chocolate chips. Transfer the filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.