What you'll need to gather up:
1 package brownie mix (either an 8oz pkg or half the batter from a regular box of brownie mix)
2 pkgs cream cheese, softened
1/2 cup sugar
1 tsp vanilla
1 cup milk chocolate chips, melted
First, preheat your oven to 350 degrees. While it's warming, follow the directions on the brownie mix to make the batter. (*Note: I generally substitute either unsweetened applesauce or melted unsalted butter for the oil)
Pour the batter into a greased springform pan. (I also cut and place parchment paper on the bottom of the pan).
Bake in the oven for 15 minutes (the batter will not be set). Cool your crust on a wire rack.
Next mix the cream cheese, sugar and vanilla in a large bowl until smooth. Then add the eggs, one at a time incorporating fully after each addition. Pour this mixture on top of the cooled brownie crust.
In a double boiler or a glass bowl over a pot of simmering water, melt the chocolate chips with just a dab of milk. When melted, pour over the cream cheese layer in the pan.
Use a knife to swirl the chocolate into the batter (this is the part that the kids' enjoyed doing most!). Make sure you are careful not to put the knife too deep into the batter so that you don't cut the brownie layer.
Bake for between 35-40 minutes until it is almost set. Place on a wire rack to cool. Refrigerate overnight and then run a knife around the edge and release the cheesecake from the pan.
Serve cold and with a big glass of milk!
Yum! (My kids could have done a slightly better job at swirling, but they had fun and the taste was not compromised. :) )
For more cheesecake recipes, check out my Turtle Cheesecake or my White Chocolate Raspberry Cheesecake.
For the original recipe, go here.
This post also shared with:
Made from Scratch Tuesday, Tempt My Tummy Tuesday, Scrumptious Sunday, Mix it Up Monday, Domestically Divine Tuesdays, Consider the Lilies Homemaking Link Up, Teach Me Tuesdays, and Raising Homemakers.