Name: Cosmic Brownie Cheesecake Recipe
Prep time: 30 min
Cook time: 1 h 30 min
Total time: 12 h
Cuisine: American
Ingredients: 150 grams bittersweet chocolate; 76 grams unsalted butter; 183 grams granulated sugar; 2 large eggs (room temperature); 2 tsp vanilla extract; 62 grams all purpose flour; 27 grams cocoa powder; 1/2 tsp salt; 226 grams semi-sweet chocolate chips; 680 grams full fat cream cheese (softened); 140 grams granulated sugar; 2 tsp vanilla extract; 1 tbsp cocoa powder; 1/2 tsp salt; 140 grams sour cream (room temperature); 3 large eggs (room temperature); 200 grams semi-sweet chocolate chips; 200 grams heavy cream; 200 grams semi-sweet chocolate chips; 2 tbsp candy-coated chocolate pieces

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Introduction

Indulge in the rich layers of this Cosmic Brownie Cheesecake, where fudgy brownie meets creamy chocolate cheesecake topped with a smooth chocolate ganache. It’s the perfect decadent dessert to impress friends or treat yourself at home.

A round two-layer chocolate cake sits on a white marble textured surface, placed on a piece of white parchment paper that rests on a white plate. The bottom layer is a dark chocolate base with a rough texture, while the top layer is a lighter, dense chocolate cake with a smooth, glossy chocolate frosting spread evenly over it. The frosting is decorated with small, round, colorful candy sprinkles scattered across the surface, adding bright pops of pink, blue, green, yellow, orange, black, and purple. The background includes a soft, blurred white and gray cloth in the upper right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

150 grams bittersweet chocolate
76 grams unsalted butter
183 grams granulated sugar
2 large eggs (room temperature)
2 tsp vanilla extract
62 grams all purpose flour
27 grams cocoa powder
1/2 tsp salt
226 grams semi-sweet chocolate chips
680 grams full fat cream cheese (softened)
140 grams granulated sugar
2 tsp vanilla extract
1 tbsp cocoa powder
1/2 tsp salt
140 grams sour cream (room temperature)
3 large eggs (room temperature)
200 grams semi-sweet chocolate chips
200 grams heavy cream
2 tbsp candy-coated chocolate pieces

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line a 9-inch springform pan with parchment paper, and wrap the bottom with aluminum foil to prevent leaks.
Step 2: Melt the bittersweet chocolate and butter together in the microwave, stirring every 30 seconds until smooth. Let it cool slightly.
Step 3: Using a hand mixer, beat the granulated sugar, eggs, and vanilla extract on medium-high speed until frothy and pale.
Step 4: Gradually pour in the melted chocolate and butter mixture while continuing to beat until well combined.
Step 5: Fold in the flour, cocoa powder, and salt until the batter is smooth with no dry streaks.
Step 6: Pour the brownie batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean. Let it cool while preparing the cheesecake filling.
Step 7: Reduce oven temperature to 325°F (165°C). Prepare a water bath by filling a large oven-safe skillet with warm water and placing it on the bottom rack of the oven.
Step 8: Melt 226 grams of semi-sweet chocolate chips in the microwave, stirring every 30 seconds until smooth. Set aside to cool slightly.
Step 9: In a large bowl, beat the cream cheese and 140 grams sugar until smooth. Scrape down the sides as needed.
Step 10: Beat in the melted chocolate chips, vanilla extract, cocoa powder, and salt on low speed until creamy.
Step 11: Mix in the sour cream, then add eggs one at a time, scraping down the bowl after the second and third eggs.
Step 12: Pour the cheesecake filling over the cooled brownie crust and smooth the top.
Step 13: Place the pan on the oven rack above the water bath and bake for 60-70 minutes, until the edges are set and the center jiggles slightly like Jell-O.
Step 14: Turn off the oven and crack the door open. Let the cheesecake cool inside for 1 hour, then remove and cool on a rack for another hour. Cover and refrigerate overnight.
Step 15: For the ganache, place 200 grams chocolate chips in a bowl. Heat the heavy cream for 45 seconds in the microwave and pour it over the chocolate. Let sit 1 minute, then whisk until smooth and glossy. Cover and chill for 1 hour.
Step 16: Once chilled, remove the cheesecake from the pan. Spread the ganache over the top, sprinkle with candy-coated chocolate pieces, then slice and serve.

Tips & Variations

Use room temperature eggs for a smoother batter and better rise in both brownie and cheesecake layers.
Wrap the springform pan with multiple layers of foil to avoid any water leaks during the water bath bake.
Swap candy-coated chocolate pieces for nuts or fresh berries for a different texture and flavor.
For a gluten-free option, substitute the flour with a gluten-free blend in the brownie crust.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, bring to room temperature for 30 minutes before serving. Avoid freezing as the texture can become watery.

How to Serve

A round, two-layer chocolate cake sits on a white plate with a piece of white parchment under it. The bottom layer is dark brown and dense with a slightly rough texture, while the top layer is a lighter brown, smooth chocolate cheesecake. The top is covered in a thick, glossy chocolate ganache that is spread evenly with slight swirls, and it is decorated with small, colorful, round sprinkles scattered across the surface. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

The water bath helps prevent cracks and ensures even baking. You can bake without it, but watch closely and consider reducing the oven temperature slightly.

Why is the cheesecake center still jiggly when it’s done?

A slight jiggle in the center is normal and ensures the cheesecake stays creamy after cooling. The residual heat will finish setting it as it cools in the oven and fridge.