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Cosmic Brownie Cheesecake Recipe

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★★★★★

4.9 from 76 reviews

This Cosmic Brownie Cheesecake combines a rich, fudgy brownie crust with a luscious chocolate cheesecake filling, topped with a smooth chocolate ganache and colorful candy-coated chocolate pieces. Perfect for chocoholics looking for a decadent dessert that offers the best of both worlds—brownie and cheesecake—in every bite.

Ingredients

Scale

Brownie Crust

  • 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

Cheesecake Filling

  • 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

Chocolate Ganache

  • 200 grams heavy cream
  • 200 grams semi-sweet chocolate chips
  • 2 tbsp candy-coated chocolate pieces

Instructions

  1. Brownie Crust – Preheat Oven: Preheat your oven to 350°F (180°C) and prepare a 9-inch springform pan by lining it with parchment paper. Wrap the bottom of the pan with aluminum foil to prevent any leaks during baking.
  2. Melt Chocolate and Butter: In a heatproof bowl, melt the bittersweet chocolate and unsalted butter together in the microwave. Heat in 30-second intervals, stirring each time until fully melted and combined. Allow this mixture to cool slightly before use.
  3. Beat Sugar, Eggs, and Vanilla: Using a hand mixer, beat the granulated sugar, eggs, and vanilla extract on medium-high speed until the mixture is frothy and pale in color, creating a light texture.
  4. Combine Wet Ingredients: While continuing to beat, slowly pour the melted chocolate and butter mixture into the sugar and egg mixture. Mix until well combined and smooth.
  5. Fold in Dry Ingredients: Gently fold in the all purpose flour, cocoa powder, and salt until no dry streaks remain. Be careful not to overmix to keep the batter light.
  6. Bake Brownie Crust: Pour the brownie batter into the prepared springform pan. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool while you prepare the cheesecake filling.
  7. Prepare Water Bath and Reduce Oven Temperature: Reduce oven temperature to 325°F (165°C). Fill a large oven-safe skillet or casserole with warm water and place it on the bottom rack of the oven to create a water bath that gently cooks the cheesecake.
  8. Melt Chocolate for Filling: In a large bowl, melt the semi-sweet chocolate chips in the microwave in 30-second intervals, stirring after each, until fully melted. Set aside to cool slightly.
  9. Beat Cream Cheese and Sugar: In a large mixing bowl, use a mixer to beat softened cream cheese and granulated sugar until smooth and creamy. Scrape down the sides of the bowl to ensure even mixing.
  10. Incorporate Chocolate and Flavorings: Add the melted chocolate, vanilla extract, cocoa powder, and salt to the cream cheese mixture. Beat on low speed until the mixture is smooth and creamy.
  11. Add Sour Cream: Beat in the sour cream until fully incorporated, ensuring a silky texture.
  12. Mix in Eggs: Add eggs one at a time, beating gently after each addition. Scrape down the sides of the bowl after adding the second and third eggs to ensure uniform texture.
  13. Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled brownie crust, smoothing out the surface. Place the springform pan on the oven rack above the water bath and bake for 60-70 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly like Jell-O.
  14. Cool Cheesecake in Oven: After baking, turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracks.
  15. Cool at Room Temperature and Chill: Remove cheesecake from oven, cool on a wire rack or countertop for an additional hour, then cover with plastic wrap and refrigerate overnight to set fully.
  16. Prepare Chocolate Ganache: Place chocolate chips in a large bowl. Microwave heavy cream separately for 45 seconds, then pour over the chocolate. Let sit for 1 minute to soften the chocolate.
  17. Whisk Ganache: Whisk the chocolate and cream together until smooth and glossy. Cover with plastic wrap and chill in the refrigerator for one hour to thicken.
  18. Finish Cheesecake: Carefully remove the sides of the springform pan. Spread the chilled ganache evenly over the top of the cheesecake. Sprinkle candy-coated chocolate pieces on top for a colorful, crunchy finish.
  19. Serve: Slice and enjoy your decadent cosmic brownie cheesecake!

Notes

  • Ensure all eggs and sour cream are at room temperature for best mixing and texture results.
  • Wrapping the bottom of the springform pan with foil is critical to prevent water bath leaks.
  • Use full-fat cream cheese for a rich and creamy cheesecake filling.
  • Do not overbake the cheesecake; the center should jiggle slightly like Jell-O for perfect texture.
  • Chilling the cheesecake overnight enhances flavor and firmness.
  • The water bath helps prevent cracks on the cheesecake surface by maintaining moist heat.

Keywords: brownie cheesecake, chocolate cheesecake, cosmic brownie, easy cheesecake recipe, chocolate ganache, dessert, decadent dessert, chocolate dessert

Find it online: https://dailysimplerecipe.com/cosmic-brownie-cheesecake-recipe/