What would the mother in your life say if you gave her a slice of this?! Especially after you told her that you made it…from scratch…just…for…her.
She probably wouldn’t say anything because she’d be speechless. Speechless in the sense of “LOL, no you didn’t make that, now tell me where you bought it from” or speechless because she’s already eating it and you couldn’t quite make out the muffled “THANK YOU, this is the BEST thing you’ve ever made for me.” Yes, you are going to score major brownie points (pun intended) this Mother’s Day with this chocolate chip brownie cheesecake.
Don’t be intimidated by this cheesecake. This beauty is sooo very easy. And it only contains 7 ingredients! You got this.
This cheesecake recipe was originally inspired by a couple of college students I knew about 15 years ago when I was living in Ocean City, New Jersey for the summer. There were about 100 of us college kiddos living at the beach for the season, working at a variety of summertime jobs, and two students volunteered to cook for ALL 100 of us for the 12 weeks we were there. Yes, you read that right…100 students, 2 student cooks, and a TON of food. They were amazing women. Amazing because they managed to grocery shop, cook for, and feed all 100 of us crazy hungry college kids, but super duper amazing because they went above and beyond the call of duty by making us dessert to be devoured after dinner EVERY.SINGLE.NIGHT. Ummm yes, some bad dessert habits were formed that summer. And I’ll be honest, it took a while to readjust my sweet tooth after I returned home. But enough on that. What I’m getting at is if those two college kids can make all that food, you can totally make this cheesecake. And the mother you give it to, will love you for it. Unless she doesn’t like chocolate. But that would be totally crazy because chocolate –> tasty awesomeness!
This cheesecake is really just so so SO delicious. It was a little difficult photographing it because every time I would adjust a slice of this brownie creamy goodness I’d get some on my fingers and well…it would be such a waste to just wipe it off, right? So logically I had to eat it. And then when I began writing this post and thinking about how to adequately explain just how decadent this cheesecake is and how it will make-you-wanna-just-close-your-eyes-after-that-first-bite-to-fully-savor-the-wonderfulness-encompassed-in-it, I couldn’t help but go all in for a full slice. I think it helps me to eat the food while I’m writing about it.
I can’t wait to hear from you all after you’ve made this chocolate chip brownie cheesecake! Leave a comment below telling me all about how the mother gifted with this cake enjoyed it. Because I’m pretty sure when all the moms come back together on Monday and begin sharing stories about what their family did for them on Mother’s Day you’ll come out on top. Because, c’mon, you made her a cheesecake! How awesome is that?!Print
Chocolate Chip Brownie Cheesecake – A rich brownie crust with a silky, cream cheese filling speckled with chocolate chips and topped with berries. A truly decadent and delicious cheesecake! Gluten Free.
- Preheat oven to 350 degrees.
- Grease bottom of 9-inch springform pan. (I used coconut oil)
- In a mixing bowl mix together brownie mix, eggs, and coconut oil.
- Spread evenly in prepared pan.
- Bake 35 minutes or until set. (**PLEASE see notes below for extra tips on baking a cheesecake prior to baking the brownie crust**)
- While the brownie crust is cooking, use a stand mixer or electric beaters to beat cream cheese in a large mixing bowl until fluffy.
- Gradually beat in sweetened condensed milk.
- Add eggs and vanilla; mix well.
- Stir in mini chocolate chips.
- Pour into prepared pan (the one with the brownie).
- Reduce oven temperature to 300 degrees.
- Bake 50-60 minutes or until center is set.
- Once cheesecake has finished cooking, turn off the oven and allow cheesecake to gradually cool in the oven for about an hour, with the oven door slightly cracked open.
- Once cooled, sprinkle top of cheesecake with additional mini chocolate chips and chill thoroughly in the refrigerator for 4-8 hours or preferably overnight.
- Remove side of springform.
- Serve with strawberries or other berry of choice.
DO NOT open the oven door while the cheesecake is baking inside. This could cause your cheesecake to collapse or could cause big cracks to form on top of the cheesecake due to the sudden change in temperature.
Another method to help avoid your cheesecake from forming a crack is to bake it in a water bath. You do not have to do this if you don’t mind having a possible crack in your cheesecake. It will still taste amazing! And you can could always cover the crack up with berries! If you do decide to bake it in a water bath, wrap the outside of the springform pan with aluminum foil before baking the brownie crust. Then when it is time to cook the entire cheesecake, simply place the springform pan with the cheesecake into a larger pan (I used a roasting pan). Place it in the oven and then fill the roasting pan with about 1 inch of hot water. The steam from the hot water will help to create an environment for even baking thereby reducing the likelihood that the cheesecake will crack.
P.S. I have conveniently decided to ignore posting the nutritional information for this recipe. Sometimes we just have to enjoy an awesome dessert without thinking about the calories.
If you decide you want to go all out and make that special mother in your life something amazing for breakfast on Mother’s Day check out my Crustless Zucchini Bacon Quiche recipe. And for dinner, try this super easy and delicious Creamy Pesto Pasta with Chicken & Sun-Dried Tomatoes recipe! If you make the Chocolate Chip Brownie Cheesecake recipe and these two other recipes all on Mother’s Day you are AH-MAZING and I say go have yourself a second helping of cheesecake!
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