Chocolate Chip Cheesecake with Brownie Crust
What You'll Need
- 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, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3/4 cup heavy cream
- 1 cup mini chocolate chips
How to Make It
- Preheat oven to 330°.
- Lightly grease a 9-inch round springform pan.
- Stir together brownie mix, water, oil, and egg until moistened and thoroughly combined.
- Transfer batter to 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 cream cheese and sugar until blended and smooth. Mix in vanilla.
- Using an electric mixer with a whisk attachment, beat cream at medium-high speed until soft peaks form.
- Fold whipped cream into cream cheese mixture. Gently stir in chocolate chips.
- Transfer filling to cooled crust and spread evenly. Refrigerate at least 4 hours before serving.