This is absolutely one of the best
Chocolate Chip Cheesecakes
I’ve ever tasted!
A few days before, I had made some low carb almond flour brownies. They were okay, but nothing to write home about. I hated to waste, so I decided to recycle what was left of the brownies. I wanted to make a peanut butter cheesecake, but there was no peanut butter, but…I had sugar free chocolate chips! So I drug out this recipe I have used before, along with a 9″ spring form pan. I’m so glad I did!
Chocolate Chip Cheesecake with Brownie Crust
I crumbled my leftover brownies in a bowl along with an egg and mixed it well. I pressed that mixture into the bottom of the spring form pan to form the crust.
Place the eggs, granular Splenda, cream cheese and vanilla into a mixer and blend until smooth. Fold in the chocolate chips. Pour the cheesecake mixture into the crust and bake for 45-50 minutes at 350º or until it looks like it is set or kinda firm in the middle. Cool in the oven for a few hours. Refrigerate overnight.
This cheesecake makes several servings and even a small slice is very satisfying.
Note: If you are not watching your sugar intake, substitute regular granulated white sugar for the Splenda and regular semi-sweet chocolate chips for the SF chocolate chips.