Introduction

The Cosmic Brownie Cheesecake is a deliciously rich dessert combining a fudgy brownie crust with a creamy chocolate cheesecake filling. Topped with chocolate ganache and colorful candy pieces, it’s perfect for special occasions or anytime you want an impressive treat.

A slice of chocolate cake with three clear layers sits on a white plate placed on a white marbled surface. The bottom layer is dark and dense chocolate brownie, the middle layer is a smooth, lighter brown chocolate mousse, and the top layer is a glossy, thick chocolate ganache spread evenly over the mousse. Colorful small round candies in red, green, blue, pink, and orange are scattered on top of the ganache. A silver fork with a piece of cake, showing all three layers, rests on the plate next to the slice. 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 chocolate chips (semi-sweet)
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 chocolate chips (semi-sweet)
200 grams heavy cream
2 tbsp candy-coated chocolate pieces

Instructions

Step 1: Preheat the oven to 350°F (180°C) and line a 9-inch springform pan with parchment paper. 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 cool slightly.
Step 3: Using a hand mixer, beat the granulated sugar, 2 eggs, and 2 tsp vanilla extract on medium-high until frothy and pale.
Step 4: Pour the melted chocolate and butter into the sugar mixture while beating. Mix until combined.
Step 5: Fold in the flour, cocoa powder, and 1/2 tsp salt until no dry streaks remain.
Step 6: Pour the brownie batter into the prepared pan and bake 25-30 minutes, or until a toothpick comes out clean. Let cool.
Step 7: Reduce oven temperature to 325°F (165°C). Place a large oven-safe skillet or casserole filled with warm water on the bottom rack for a water bath.
Step 8: Melt 226 grams semi-sweet chocolate chips in the microwave, stirring every 30 seconds until smooth. Set aside.
Step 9: Beat the cream cheese and 140 grams granulated sugar until smooth. Scrape the bowl sides.
Step 10: Add the melted chocolate chips, 2 tsp vanilla, 1 tbsp cocoa powder, and 1/2 tsp salt. Beat on low until creamy. Mix in the sour cream.
Step 11: Add 3 eggs one at a time, beating well and scraping the bowl after the second and third egg.
Step 12: Pour the cheesecake filling over the cooled brownie crust and smooth the top.
Step 13: Place the pan directly above the water bath and bake for 60-70 minutes. The edges should be set and the center slightly jiggly.
Step 14: Turn off oven, crack the door open, and let the cheesecake cool inside for 1 hour. Then cool at room temperature for another hour before covering and refrigerating overnight.
Step 15: For the ganache, place 200 grams chocolate chips in a bowl. Heat 200 grams heavy cream in the microwave for 45 seconds, then pour over the chocolate and let sit 1 minute.
Step 16: Whisk the ganache until smooth and glossy. Cover with plastic wrap and chill for 1 hour.
Step 17: Once the cheesecake and ganache are cold, remove the springform pan rim. Spread ganache evenly over the top and sprinkle with 2 tbsp candy-coated chocolate pieces.
Step 18: Slice and enjoy your Cosmic Brownie Cheesecake!

Tips & Variations

Use room temperature eggs and cream cheese for a smooth cheesecake batter.
Wrap the pan bottom well with foil to avoid water seeping into the crust during the water bath.
Swap candy-coated chocolates for chopped nuts or sprinkles for a different crunch or look.
Let the cheesecake chill overnight to fully set and develop flavors.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best taste, allow it to sit at room temperature for 15 minutes before serving. Leftovers can be frozen wrapped tightly for up to 2 months; thaw overnight in the fridge before enjoying.

How to Serve

A two-layer round chocolate cake sits on a white plate with a piece of white parchment paper underneath. The bottom layer is dark brown and dense, while the top layer is a lighter brown with a smooth texture. The cake is covered with a glossy dark chocolate frosting spread evenly on top. Brightly colored small round sprinkles in various colors like pink, blue, green, yellow, orange, and black are scattered over the frosting, adding a festive look. The setting includes a white marbled surface underneath, with a small bowl of more colorful sprinkles nearby, and a striped cloth in the background. 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?

A water bath helps prevent cracks and ensures even baking, but if needed, you can bake without it. Just be mindful of temperature and bake time to avoid overcooking.

Can I use dark chocolate instead of bittersweet?

Yes, dark chocolate can be used, but it may result in a slightly more bitter flavor. Adjust the sugar slightly if desired to balance sweetness.