Best 5 Chocolate Chip Box Brownie Cheesecake Recipe By Tasty Recipes

CHOCOLATE FUDGE 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Preheat oven to 350˚F (180˚C).
• Prepare the brownie batter and pour into greased springform pan.
• Bake until set, about 20-25 minutes.
• Meanwhile, beat the cream cheese and sugar until incorporated. Add beaten eggs and vanilla, and beat again until smooth.
• Remove brownies and lower oven temperature to 325˚F (165˚C).
• Pour cheesecake batter over brownie bottom, and bake for 50 minutes until set and slightly jiggly.
• Remove cheesecake and refrigerate for 4 hours, or overnight.
• Heat or microwave whipping cream to just before boiling and pour over chocolate chips. Stir continuously until the chocolate is melted and smooth.
• Allow the ganache to sit for 10-15 minutes.
• Transfer cheesecake to a baking pan with a wire rack. In a circular motion starting from the inside out, pour the ganache glaze over the cheesecake making sure to cover all sides.
• Allow ganache to cool and set for 30 minutes.
• Enjoy!

CHOCOLATE CHIP 'BOX' BROWNIE CHEESECAKE RECIPE BY TASTY

Steps:

• Prepare the brownie mix according to package instructions, and pour the batter into a springform pan. Bake according to package instructions, and cool completely.
• Beat cream cheese and sugar until smooth.
• Fold in vanilla and whipped cream, then fold in the chocolate chips.
• Spread cream cheese mixture over the cooled brownie in the springform pan.
• Decorate with toppings of your choice, or just leave it plain!
• Refrigerate for at least 4 hours before serving.
• Enjoy!

CHOCOLATE CHIP BROWNIE CHEESECAKE

Steps:

• Adjust the oven rack to the lower-middle position and preheat the oven to 350°F. Grease the bottom and sides of a 9-inch springform pan (I used coconut oil). Then line the base and sides of the pan with parchment paper.
• In a large mixing bowl combine the brownie mix, 3 eggs, and melted coconut oil. Pour the brownie batter into the prepared springform pan and spread evenly with a spatula.
• Bake 35 minutes or until set. Remove from the oven and place the hot pan on a large piece of heavy-duty aluminum foil. Wrap foil around the pan covering both the underside and extending up along the sides in preparation for the water bath in Step 5. Reduce the oven temperature to 300°F.
• In the bowl of an electric stand mixer fitted with the paddle attachment or beaters, beat the cream cheese and sweetened condensed milk on medium speed until just smooth. Scrape the bottom and sides of the bowl to be sure the mixture is evenly combined. Add the remaining 3 eggs and vanilla; mixing on low speed until just combined, scraping the bowl as necessary. Remove the bowl from the stand mixer and gently stir in the mini chocolate chips. Pour the cheesecake batter into the springform pan over the top of the baked brownie layer.
• Set a kettle of water to boil. You'll need to fill a large pan (I use a roasting pan) with about 1 inch of hot water for the water bath, so make sure you boil enough water. I use an entire kettle of hot water. Place the springform pan with the cheesecake inside the large pan and then place them both in the oven. Carefully pour the boiling water into the large pan so that it comes up about 1 inch along the side of the springform pan.
• Bake 1 hour or until center is set. DO NOT open the oven door while the cheesecake is baking inside. This could cause your cheesecake to collapse or to form cracks on the surface due to the sudden change in temperature.
• Once the cheesecake has finished baking, turn off the oven and allow the cheesecake to gradually cool in the oven for 1 hour, with the oven door slightly cracked open.
• Once cooled remove from the oven, sprinkle the top of cheesecake with additional mini chocolate chips, and place in the refrigerator to chill thoroughly for 4-6 hours or preferably overnight.
• Remove the sides of the springform pan. Serve the cheesecake directly from the base of the springform pan or transfer it to a cake plate by using a knife to loosen the chilled cheesecake from the base of the springform pan and then gently pulling on the parchment paper base to slide the cheesecake onto the cake plate. Using a sharp knife, slice the cheesecake into servings, wiping the knife clean between slices. Serve with fresh strawberries or another berry of choice. Enjoy!

BROWNIE CHOCOLATE CHIP CHEESECAKE

Steps:

• HEAT oven to 350 degrees 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.
• BAKE 35 minutes or until set.
• 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.
• REDUCE oven temperature to 300 degrees F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.

CHOCOLATE CHIP BROWNIE CHEESECAKE RECIPE

Steps:

• Preheat oven to 350 degrees F.
• Spray a 9-inch springform pan with nonstick cooking spray.
• Prepare brownie mix according to package directions for chewy brownies and spread batter in prepared pan.
• Bake for 30-35 minutes or until set.
• In a large mixing bowl, beat cream cheese until fluffy.
• Mix in sweetened condensed milk, eggs and vanilla.
• Fold in chocolate chips and pour into prepared pan.
• Reduce oven temperature to 300 degrees F.
• Bake for 50 minutes or until the center of the cheesecake is set and the edges are golden brown.
• Let cool completely and store leftovers in the refrigerator.