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Brownie Chocolate Chip Cheesecake | Magnolia Days

Brownie Chocolate Chip Cheesecake

A recipe for a Brownie Chocolate Chip Cheesecake with layers of homemade triple chocolate brownie, creamy chocolate chip cheesecake, and whipped cream.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 35 minutes
Author Renee


For the brownie layer:

  • 3/4 cup mini semi-sweet chocolate chips
  • 3/4 cup all-purpose flour divided
  • 1 teaspoon salt
  • 5 ounces semisweet chocolate chopped
  • 1/2 cup unsalted butter cut into pieces
  • 1 cup sugar
  • 2 tablespoons unsweetened cocoa powder sifted
  • 1 teaspoon vanilla extract
  • 3 large eggs

For the cheesecake layer:

  • 3 8- ounce packages cream cheese at room temperature
  • 1 14- ounce can sweetened condensed milk
  • 3 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 cup mini semi-sweet chocolate chips

For the topping

  • 1 cup heavy whipping cream
  • 1 tablespoon sugar
  • 1 tablespoon mini semi-sweet chocolate chips


For the brownie layer:

  1. Preheat oven to 350 degrees F. Grease the bottom only of a 9-inch springform pan.
  2. Stir together the chocolate chips and 1 tablespoon of the flour in a small bowl.
  3. Whisk together remaining flour and salt in a separate small bowl.
  4. Melt the chocolate and butter in a large non-reactive bowl over a pan of simmering water. When the chocolate and butter has melted, remove it from the heat and stir in sugar and cocoa powder.
  5. Whisk in the vanilla and eggs, one at a time, mixing well after each addition.
  6. Stir in flour until just moistened. Stir in chocolate chips.
  7. Spread batter evenly in prepared pan. Bake for 25 minutes, or until set.

For the cheesecake layer:

  1. Beat cream cheese until fluffy. Add condensed milk and beat until smooth.
  2. Add eggs and vanilla and beat until just combined. Do not over beat.
  3. Stir in chocolate chips.
  4. Pour over brownie layer.
  5. Reduce oven temperature to 300 degrees F.
  6. Bake 50 minutes or until center is set. Cool to room temperature. Chill thoroughly overnight.
  7. Remove side of springform pan.

For the topping:

  1. Beat whipping cream using a mixer on medium speed until frothy.
  2. Gradually add sugar while increasing mixer speed to high.
  3. Beat until stiff peaks form.
  4. Spread whipped cream over top of cheesecake.
  5. Sprinkle chocolate chips on top.
  6. Refrigerate leftovers.

Recipe Notes

Time stated does not include chilling cheesecake overnight.