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Published on December 11th, 2015 | by Kristen Swain


Decadent Brownie Chocolate Chip Cheesecake

I have a long history of making decadent desserts during the holidays. I love to make outrageously delicious stuff, stuff I wouldn’t normally make just during a regular time of the year. So I was super excited to make this Decadent Brownie Chocolate Chip Cheesecake dessert that looks pretty and is amazing in taste. This dessert kind of reminds me of those old rice krispie treats commercials, where the mom comes out of the kitchen covered in flour and messy, while the treats actually took just a little effort? well, that applies well here!

I enjoy baking, but I will be honest here, I like it when it’s a little less work. I have no problem dressing up some store bought ingredients. Or using boxed mixes. I think that boxed mixes are very good, and cake especially can be transformed into flavor that never tastes dry or bland.

This is how this Decadent Brownie Chocolate Chip Cheesecake begins, using a boxed brownie mix ( wha? I know, right?) and a homemade cheesecake topping that is creamy and lightly sweet. I can’t wait to share this recipe with you. I hope you will enjoy the sensational taste!

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Doesn’t that just look amazing? So pretty and yummy!


First, begin by mixing, baking and cooling a boxed brownie mix, or your favorite brownie recipe. I use a boxed mix by a company that I won’t name, but starts with G… and ends in ….elli.

My springform pan is well sprayed with cooking spray. I also baked it the night before so it was totally cool.


In a mixer, beat 2 softened blocks of cream cheese ( 8oz) each.


Then add in 1 cup of powdered sugar/confectioners sugar. And 1 tablespoon vanilla.


Beat the sugar and cream cheese well. Then add one container of Cool Whip. I used Extra Creamy, it was perfect!


When you have mixed in the Cool Whip, add in 1 bag of mini chocolate chips.


Leave a handful of chips out of the mix.


Add your cheesecake mixture to the top of the brownie, use a spatula to smooth the cheesecake mix all the way to the edges as evenly as possible.


Sprinkle the handful of chips across the top of the cake to look pretty.

Freeze- at least 1 hour.  Thaw on counter for about 20-30 minutes before serving. Pop a knife around the edge of the cake, then open your springform pan and remove the sides.


Serve with whipped cream and chocolate sauce if desired.



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