Chocolate Chip Cheesecake Brownies

My obsession with cheesecake continues.  I knew that I would love this recipe even before I made it!  Unfortunately, there is no way to skinny this recipe up at all.  You could buy fat free cream cheese to make yourself feel a little better.  But I promise it is worth every bite.  And I may or may not have had one for breakfast.  They are that good!  


Rating: stars  Difficulty of Recipe: 3 stars
How I changed it:  Instead of buying the store bought cookie mix, I made the Best Chocolate Chip cookie recipe.  But if you are looking for easy then go with the store bought kind!
Things I would do differently next time: Nothing
Will I make it again?  Yes
Recipe adapted from Mommy’s Kitchen

Cookie Crust Ingredients:
(Original recipe used a package of chocolate chip mix, I used my recipe for the Best Chocolate Chip Cookies)

1 cup brown sugar

 

1 cup sugar 

1/2 cup butter
1/2 cup oil 

eggs 

1 tsp. baking soda 

1 tsp. salt 

1 tsp. baking powder 

1 tsp. vanilla 

3 cups flour 

milk chocolate chips 

 
Cheesecake:

1 – (8 oz.) packages of regular Cream Cheese, room temperature (I softened mine in microwave and mixed in the sugar and egg so it poured easily over crust)
1 – egg

1/4 – cup granulated sugar
1/2 – tsp. vanilla extract
Preheat oven to 350 degrees. 
Cream butter, oil and sugars. Add eggs and beat until fluffy.  Mix in the rest of the ingredients.  Put half of the dough mix in  the bottom of an ungreased 13×9 inch baking pan or casserole dish with half of the dough, forming a crust. Use your hands for this as if you were filling a pie plate with a homemade pie crust. Bake for 10 minutes.

While baking, beat the cream cheese, egg (or egg substitute), sugar (or no calorie sugar sweetener), and vanilla in a bowl until well blended. Take the crust out and spread the cream cheese mixture on the top being sure to cover the entire top. It will be ooey and gooey and may blend with the crust and this is OK 🙂

 

Take the other half of the cookie dough and crumble it on top of the cream cheese coating, being sure to cover it all.Bake for 35 minutes (mine took about 23, just keep checking) or until golden brown and a toothpick inserted comes out clean. Cool in the refrigerator for a few hours before serving. Store in the fridge, due to the cream cheese

Note: You can also use other cookie dough flavors instead of chocolate chip. Peanut butter, M & M, etc…
 

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Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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Comments

  1. Oh, looks seriously delish! Thank you for sharing. Visiting from Mommy’s Sweet Confessions. Would love it if you would share this at my Make it Pretty Monday party at The Dedicated House. http://thededicatedhouse.blogspot.com/2012/08/make-it-pretty-monday-week-10.html Hope to see you at the bash! Toodles, Kathryn @TheDedicatedHouse

  2. These look fantastic! I love anything with cream cheese and these cookies sound delicious. Thanks for stopping by my blog. I’m following you back from What’s Cooking in the Burbs. Have a great evening! 🙂

  3. These look so good Alyssa!!

  4. What a cool idea to combine cheesecake and chocolate chip cookies. They look amazing!

    I wanted to take a moment to invite you to submit this and any other yummy recipes to my link party, Recipe Sharing Monday. Hope to see you there!

  5. Alyssa – I totally love your blog! I pinned this to Pinterest early this week and I’ve been trying to find a good time to make these! They look delicious!! Then, when you linked up to the Weekend Wonders party, I knew I had to feature you. So….I’m featuring this yummy dessert today and pinning it again to the Features board.

  6. Samantha Hilton says:

    How much chocolate chips did you use? And when you say crumble do you mean just that or should I spread it onto the top?

    • Hi Samantha! I used a 12 ounce bag of chocolate chips. And yes you crumble it over the top. You wouldn’t be able to spread because the cream cheese mixture will be soft. 🙂

  7. Thanks for visiting my blog and for the follow. I am following you back! I like the format you have here, rating by stars, noting if there is anything you would do differently.

  8. Those brownies look dangerous! Yum!

  9. Michelle C says:

    These look amazing!!!

  10. Thanks for visiting me at http://ephesianswife.blogspot.com/! Your blog is amazing-can’t wait to start following you 🙂

  11. These look wonderful. Stopping by from Six Sisters.

  12. The Mandatory Mooch says:

    These look delicious!! I would love for you to link up to Tasty Thursdays at The Mandatory Mooch. The party is still open until Sunday night. http://www.mandatorymooch.blogspot.com/2012/08/tasty-thursday-4.html

    Thanks, Nichi

  13. Thank you for sharing at mommy’s sweet confessions, you are being featured in my sweet links spotlight today! See you at the party in a little bit!

  14. Thanks for linking up to our Strut Your Stuff Saturday and sharing your yummy cheesecake brownies!! We hope you’ll be back soon! -The Sisters

  15. I just need one bite and I would be happy! LOL! Found you from Six Sisters. I plan to try this sometime when I know company is coming. Have a great weekend! stacie xo

  16. Really nice post sharing regarding brownies those are interested for this they will definitely like your articles i love this one. Thanks..

    Buy Brownies

  17. Made these last week. My only change was doubling the cream cheese filling (similar recipe I saw used more). HUGE success. Husband loved. Tailgaters couldn’t get enough. Very rich, cut them small. We thought they tasted best chilled.

  18. So, I made these tonight and I have to say, I was less than impressed. I expected this recipe to be pretty amazing, being as this combines two separately-delicious desserts. Well I followed the recipe STEP-BY-STEP, including your homemade chocolate chip recipe. I originally cooked mine for 25 minutes (at this point, the top crust was PERFECT) but the bars appeared to still be liquid-y so I continued to cook them for an additional 10 minutes, at which point, the crust was now hard and a bit burnt. I took it out, let it cool for about 20-30 minutes then put it directly in the fridge for about three hours. When I cut into it, the middle was very, VERY gooey and when I bit into it, the flavor and taste was ver un-impressive. I’m hoping that after it sits for a few more hours (or overnight) in the fridge, it will be better.

  19. icequeen says:

    hi! looks just great!
    I want to see if I got it right… there are 2 cups of sugar in total in the recipe? one brown and another white? tnx

  20. These look amazing. They are definitely saying “eat me now!!!”.

  21. tHESE LOOK yummy!!

  22. These look amazing. They are definitely saying “eat me now!!!”.

    • The pictures don’t do it justice! Wait until you try one…MMMM! SO Good! Thanks for following along with me! Xo

      Your Recipe Critic,
      Alyssa

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