Brownie Cheesecake Pie

I got this recipe (and a few others) off of the Eagle Brand website.  This was really yummy.  You must make it a day ahead and let it sit in the refrigerator overnight for the best flavor.  I think it would be yummy with a raspberry or strawberry glaze over the top or even caramel, but it was good plain, just like this.

Ingredients

• Crisco® Original No-Stick Cooking Spray
• 1 (19.5 oz.) package Pillsbury® Classic Traditional Fudge Brownie
• 3 (8 oz.) packages cream cheese, softened
• 1 (14 oz.) can Eagle Brand® Sweetened Condensed Milk
• 3 large eggs
• 2 teaspoons vanilla extract
• 1/2 cup mini chocolate chips

Instructions

• HEAT oven to 350°F. Spray bottom only of 9-inch springform pan with no-stick cooking spray. Prepare brownie according to package directions for chewy brownies. Spread evenly in prepared pan.
• BAKE 35 minutes or until set.
• BEAT cream cheese until fluffy in large bowl. Gradually beat in sweetened condensed milk. Add eggs and vanilla; mix well. Stir in chocolate chips. Pour into prepared pan.
• REDUCE oven temperature to 300°F. Bake 50 minutes or until set. Cool. Chill thoroughly. Remove side of springform pan. Garnish as desired.
• Chocolate chips may fall to top of brownie layer during baking.

Raspberry Chocolate Cheesecake Squares

I made these for a friends birthday and think they taste heavenly.  Make them a day in advance and eat them chilled, right from the fridge.  

Ingredients:
6 oz. cream cheese, softened
1 can (14oz) Eagle Brand Sweetened Condensed Milk
1 large egg
3 TBSP. lemon juice
1 tsp. vanilla extract
1 cup fresh or frozen (thawed) strawberries, plus more to garnish
1 pkg. oreo cookies
1/4 cup butter, melted

Glaze:
1/4 cup milk chocolate chips
3 TBSP. heavy whipping cream

Directions:
Crush 1/2 pkg. of oreos in a blender.  Place in a bowl and drizzle on the melted butter.  Stir until well mixed and crumbly.  Press mixture in the bottom of an 8x8 square pan.  Sprinkle raspberries evenly on top of the crust.

Heat oven to 350.  Beat cream cheese until fluffy.  Add in the sweetened condensed milk until smooth.  Add egg, lemon juice and vanilla, beating just until blended.  Pour on top of the raspberries and chocolate crust and bake for 28 minutes.  Cool completely.

Melt chocolate chips and whipping cream and combine until smooth.  Spread over the cheesecake.  Refrigerate.  Serve the next day.