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Cosmic Brownie Cheesecake Recipe

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★★★★★

4.9 from 55 reviews

This Cosmic Brownie Cheesecake combines a rich, fudgy brownie crust with a smooth, creamy chocolate cheesecake filling, topped with a luscious chocolate ganache and colorful candy-coated chocolates. Perfect for chocolate lovers seeking a decadent dessert with layers of intense cocoa flavor and a visually stunning presentation.

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

Cheesecake Filling

  • 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)

Chocolate Ganache

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

Instructions

  1. Prepare 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 during baking.
  2. Melt Chocolate and Butter: In a heatproof bowl, melt the bittersweet chocolate and unsalted butter together in the microwave, stirring every 30 seconds until smooth. Allow to cool slightly before using.
  3. Mix Brownie Batter: Using a hand mixer, beat granulated sugar, eggs, and vanilla extract on medium-high speed until the mixture is frothy and pale. Gradually add the melted chocolate-butter mixture while continuing to mix until well combined.
  4. Incorporate Dry Ingredients: Fold in the all-purpose flour, cocoa powder, and salt gently until no dry streaks remain, taking care not to overmix.
  5. Bake Brownie Crust: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted into the center comes out clean. Remove from the oven and allow to cool.
  6. Prepare Water Bath and Reduce Oven Temperature: Lower oven temperature to 325°F (165°C). Fill a large oven-safe skillet or casserole dish with warm water and place it on the bottom rack of the oven to create a water bath for the cheesecake.
  7. Melt Chocolate Chips for Filling: Melt the semi-sweet chocolate chips in the microwave in a large bowl, stirring every 30 seconds until melted and smooth. Set aside to cool slightly.
  8. Beat Cream Cheese and Sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Scrape down the sides as needed.
  9. Add Chocolate and Flavorings: Beat in the melted chocolate, vanilla extract, cocoa powder, and salt on low speed until fully incorporated and creamy.
  10. Add Sour Cream and Eggs: Mix in the sour cream, then add the eggs one at a time, beating gently after each addition and scraping the bowl sides after the second and third eggs to ensure even mixing.
  11. Assemble Cheesecake: Pour the cheesecake filling over the cooled brownie crust in the springform pan. Smooth the top with a spatula.
  12. Bake Cheesecake: Place the cheesecake on the oven rack directly above the water bath and bake for 60-70 minutes. The cheesecake is done when the edges are set and the center jiggles slightly like Jell-O.
  13. Cool Cheesecake: Turn off the oven and crack open the door. Let the cheesecake cool inside the oven for 1 hour. Then remove and allow it to cool for another hour at room temperature before covering it with plastic wrap and refrigerating overnight to set completely.
  14. Make Chocolate Ganache: Place the semi-sweet chocolate chips in a bowl. Heat the heavy cream in the microwave for 45 seconds, then pour it over the chocolate. Let sit for 1 minute, then whisk until smooth and glossy. Cover with plastic wrap and chill in the refrigerator for 1 hour.
  15. Top Cheesecake and Serve: Remove the cheesecake from the springform pan and spread the chilled ganache evenly over the top. Decorate with candy-coated chocolate pieces. Slice and enjoy your cosmic brownie cheesecake!

Notes

  • Ensure eggs and sour cream are at room temperature for smoother mixing and better texture.
  • Wrapping the springform pan with aluminum foil prevents water from the bath leaking into the cheesecake.
  • Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
  • Chilling the cheesecake overnight helps it set and develop flavors fully.
  • The ganache should be glossy and thick to spread easily; refrigerate if too warm or thin.
  • For easier slicing, warm the knife in hot water and dry it before each cut.

Keywords: brownie cheesecake, chocolate cheesecake, chocolate ganache, rich chocolate dessert, layered cheesecake, decadent dessert

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