Cosmic Brownie Cheesecake: A Rich and Decadent Dessert
If you’re looking for the ultimate indulgent dessert, this Cosmic Brownie Cheesecake is the perfect treat! It combines the richness of a fudgy brownie crust, a creamy chocolate cheesecake filling, and a smooth chocolate ganache topping, all finished off with fun candy-coated chocolate pieces. This show-stopping dessert is a must for any chocolate lover and is ideal for celebrations or special occasions.
Ingredients:
Brownie Crust:
- 150 grams bittersweet chocolate
- 76 grams unsalted butter
- 183 grams granulated sugar
- 2 large eggs, room temperature
- 2 teaspoons vanilla extract
- 62 grams all-purpose flour
- 27 grams cocoa powder
- ½ teaspoon salt
Cheesecake Filling:
- 226 grams semi-sweet chocolate chips
- 680 grams full-fat cream cheese, softened
- 140 grams granulated sugar
- 2 teaspoons vanilla extract
- 1 tablespoon cocoa powder
- ½ teaspoon salt
- 140 grams sour cream, room temperature
- 3 large eggs, room temperature
Chocolate Ganache:
- 200 grams semi-sweet chocolate chips
- 200 grams heavy cream
- 2 tablespoons candy-coated chocolate pieces
Directions:
- Prepare the Brownie Crust:
- 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.
- In a heatproof bowl, melt the bittersweet chocolate and unsalted butter in the microwave, stirring every 30 seconds until fully melted. Allow it to cool slightly.
- In a separate bowl, beat the granulated sugar, eggs, and vanilla extract using a hand mixer on medium-high speed until the mixture is pale and frothy.
- While mixing, slowly pour in the melted chocolate and butter mixture, blending until fully incorporated.
- Fold in the flour, cocoa powder, and salt until no dry streaks remain. Pour the batter into the prepared pan and bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Let the crust cool completely.
- Make the Cheesecake Filling:
- Reduce the oven temperature to 325°F (165°C). Prepare a water bath by placing a large, oven-safe dish filled with warm water on the bottom oven rack.
- Melt the semi-sweet chocolate chips in a microwave-safe bowl, stirring every 30 seconds until smooth. Set aside to cool slightly.
- In a large bowl, beat the cream cheese and granulated sugar until smooth and creamy, scraping down the sides as needed.
- Add the melted chocolate, vanilla extract, cocoa powder, and salt to the cream cheese mixture, and mix on low speed until fully combined. Stir in the sour cream.
- Add the eggs one at a time, beating just until incorporated—do not overmix.
- Pour the cheesecake filling over the cooled brownie crust and smooth the top.
- Bake for 60-70 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then cool at room temperature for another hour before refrigerating overnight.
- Make the Chocolate Ganache:
- Place the semi-sweet chocolate chips in a large bowl.
- Heat the heavy cream in the microwave for 45 seconds, then pour it over the chocolate. Let it sit for 1 minute, then whisk until smooth and glossy.
- Cover the ganache with plastic wrap and refrigerate for 1 hour until it thickens slightly.
- Assemble the Cheesecake:
- Once the cheesecake is fully chilled, remove it from the springform pan. Spread the cooled ganache evenly over the top of the cheesecake.
- Sprinkle the candy-coated chocolate pieces on top to give the cheesecake its “cosmic” look.
- Slice and serve this decadent dessert!
Tips:
- Water Bath: The water bath helps prevent cracks in your cheesecake, so don’t skip this step!
- Make-Ahead: This cheesecake needs to chill overnight, so it’s a great make-ahead dessert for parties or gatherings.
- Decorating: For a fun twist, you can add extra candy-coated chocolate pieces or drizzle with extra melted chocolate.
Quick Facts:
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Total Time: 6 hours (including cooling and chilling)
- Servings: 12
- Calories: 450 kcal per serving
This Cosmic Brownie Cheesecake is the perfect fusion of two beloved desserts: brownies and cheesecake. The fudgy brownie base, rich chocolate cheesecake, and silky ganache topped with candy-coated chocolates make it a visually stunning and utterly delicious dessert. Perfect for celebrations or when you want to impress your guests, this cheesecake is out of this world!
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Cosmic Brownie Cheesecake
- Total Time: 6 hours (including cooling and chilling)
- Yield: 12 1x
Description
The Cosmic Brownie Cheesecake is a chocolate lover’s dream come true. This dessert marries the fudgy richness of a brownie base with the creaminess of a chocolate cheesecake, all topped with a silky ganache and a sprinkle of colorful candy-coated chocolate pieces. Each bite is a delightful balance of textures, from the firm, dense crust to the smooth, luscious cheesecake layer.
Ingredients
Brownie Crust
150 grams bittersweet chocolate
76 grams unsalted butter
183 grams granulated sugar
2 large eggs, room temperature
2 teaspoon vanilla extract
62 grams all-purpose flour
27 grams cocoa powder
½ teaspoon salt
Cheesecake Filling
226 grams semi-sweet chocolate chips
680 grams full-fat cream cheese, softened
140 grams granulated sugar
2 teaspoon vanilla extract
1 tablespoon cocoa powder
½ teaspoon salt
140 grams sour cream, room temperature
3 large eggs, room temperature
Chocolate Ganache
200 grams semi-sweet chocolate chips
200 grams heavy cream
2 tablespoon candy-coated chocolate pieces
Instructions
Brownie Crust:
Preheat the oven to 350°F (180°C) and line a 9-inch springform pan with parchment paper. Wrap the bottom of the pan with aluminum foil to prevent leaks.
Melt the bittersweet chocolate and butter together in a heatproof bowl using the microwave, stirring every 30 seconds until fully melted. Allow to cool slightly.
Beat granulated sugar, eggs, and vanilla extract with a hand mixer on medium-high speed until pale and frothy.
While mixing, pour the melted chocolate and butter mixture in. Mix until fully combined.
Fold in flour, cocoa powder, and salt until no dry streaks remain. Pour the batter into the prepared pan and bake for 25-30 minutes, until a toothpick inserted into the center comes out clean. Let cool.
Cheesecake Filling:
Lower the oven temperature to 325°F (165°C). Prepare a water bath by placing a large, oven-safe dish filled with warm water on the bottom oven rack.
Melt the semi-sweet chocolate chips in a large microwave-safe bowl, stirring every 30 seconds. Set aside to cool slightly.
Beat the cream cheese and granulated sugar together until smooth and creamy. Scrape down the sides of the bowl as needed.
Add the melted chocolate, vanilla extract, cocoa powder, and salt to the cream cheese mixture and mix on low speed until smooth. Stir in the sour cream.
Add the eggs, one at a time, beating just until incorporated.
Pour the cheesecake filling over the brownie crust and smooth the top.
Bake for 60-70 minutes, until the edges are set but the center jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour. Then, cool at room temperature for another hour before refrigerating overnight.
Chocolate Ganache:
Place the semi-sweet chocolate chips in a large bowl.
Heat the heavy cream in the microwave for 45 seconds, then pour it over the chocolate. Let sit for 1 minute before whisking until smooth and glossy.
Cover with plastic wrap and refrigerate for 1 hour.
Once the cheesecake is completely chilled, remove it from the springform pan, spread the ganache evenly over the top, and sprinkle with candy-coated chocolate pieces.
Slice and serve!
- Prep Time: 30 minutes
- Cook Time: 70 minutes
Nutrition
- Calories: 450