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.
2 large eggs, beaten
16 oz cream cheese, softened
1 cup granular Splenda (or equivalent in Kal Stevia)
1 tsp vanilla
1/2 cup sugar free chocolate chips
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.
* Honeyville Almond Flour
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.
Posted in chocolate, Desserts, Low Carb Recipes, Recipes
Tagged almond flour, baking, brownies, cheesecake, chocolate chip, Desserts, easy, grain free, low carb, sugar free, wheat free
This is my daughter B’s creation and attempt at food photography. She’s always photographing different dishes for my blog, so I thought I’d honor her with this post. Great job, B – Thanks, Mom
Honest, that’s the title of this recipe. I considered calling it Easy One Bowl Brownies, but decided to go with what I wrote down on the card. This is another from my vintage recipe collection.
This recipe is very forgiving and I have made substitutions in the past with great results.
Another Brownie Recipe
1 stick butter, melted ( I have used 1/2 cup oil or 1/2 cup applesauce)
5 T cocoa ( I used 2 squares unsweetened baking chocolate)
3/4 c flour
1 cup sugar (I added 1/2 cup brown sugar)
1/2 cup pecan pieces, optional
Mix all together. Pour into 7 x11 dish for thicker brownies.
Bake at 350 for 20-25 minutes.
Posted in chocolate, Culinary Creations (High Carb), Desserts, Party Treats, Recipes
Tagged baked, brownies, chocolate, cocoa, dessert, easy, egg, homemade, pecan, sweet, treat