Delicious Cosmic Brownie Cheesecake with chocolate and brownie toppings

Cosmic Brownie Cheesecake

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Why Make This Recipe

If you love sweet desserts, the Cosmic Brownie Cheesecake is a treat that brings together the best of both worlds. By combining the rich, fudgy texture of brownies with the creamy delight of cheesecake, this recipe creates a unique dessert that is sure to impress. Its layers of chocolate flavor and crunch from candy-coated pieces make it visually appealing and delicious. This cheesecake is perfect for celebrations, parties, or just a special treat for yourself. Made with simple ingredients, the Cosmic Brownie Cheesecake is surprisingly easy to make, making it an enjoyable baking experience for both beginners and experienced bakers.

How to Make Cosmic Brownie Cheesecake

Making Cosmic Brownie Cheesecake consists of three main components: the brownie crust, the cheesecake filling, and the chocolate ganache on top. Each step builds upon the last to create a decadent dessert that’s hard to resist.

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

Cosmic Brownie Cheesecake

Directions

Brownie Crust

  1. Preheat the oven: Start by preheating your oven to 325°F (160°C). This helps ensure even baking.
  2. Melt the chocolate and butter: In a medium saucepan over low heat, combine the bittersweet chocolate and unsalted butter. Stir often until fully melted and smooth.
  3. Mix in the sugar: Remove the saucepan from heat and stir in the granulated sugar. Mix until combined, allowing the chocolate to cool slightly.
  4. Add the eggs and vanilla: Once the mixture is cool enough, add in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract.
  5. Incorporate dry ingredients: In a separate bowl, whisk together the all-purpose flour, cocoa powder, and salt. Gradually fold this dry mixture into the chocolate batter until well combined.
  6. Add chocolate chips: Gently stir in the semi-sweet chocolate chips to the brownie batter. The chocolate chunks add an extra burst of flavor.
  7. Prepare the baking pan: Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal of the cheesecake later.
  8. Pour the batter: Pour the brownie batter into the prepared springform pan, spreading it evenly across the bottom.
  9. Bake the crust: Bake the brownie layer in the preheated oven for about 20-25 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs.
  10. Cool down: Once baked, remove the brownie from the oven and let it cool completely in the pan.

Cheesecake Filling

  1. Prepare a mixing bowl: In a large mixing bowl, combine the softened cream cheese and granulated sugar. Use a hand mixer or stand mixer to blend until smooth and creamy.
  2. Add flavors: Mix in the vanilla extract, cocoa powder, and salt. Make sure everything is well combined.
  3. Incorporate sour cream: Stir in the sour cream until the mixture is smooth and shiny. This will add creaminess to the cheesecake.
  4. Add eggs: With the mixer on low speed, add the eggs one at a time. Mix each addition until just combined; avoid overmixing, as this can lead to cracks in the cheesecake.
  5. Mix in more chocolate chips: Fold in the remaining semi-sweet chocolate chips until evenly distributed throughout the filling.
  6. Pour over the crust: Once the brownie layer has cooled, pour the cheesecake filling on top, smoothing it out with a spatula.
  7. Bake the cheesecake: Bake the cheesecake in the oven for about 60-70 minutes. It should be slightly jiggly in the center but firm at the edges.
  8. Cool: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for about an hour. This helps prevent cracking by gradually cooling it down.
  9. Chill: Remove the cheesecake from the oven and let it cool to room temperature. Once cooled, transfer it to the fridge for at least 4 hours, preferably overnight.

Chocolate Ganache

  1. Heat cream: In a small saucepan over low heat, bring the heavy cream to just a simmer.
  2. Add chocolate chips: Remove the saucepan from the heat and stir in the semi-sweet chocolate chips. Allow them to sit for a few minutes to melt.
  3. Mix until smooth: Stir the mixture until it is smooth and glossy. This will be your chocolate ganache.
  4. Pour over the cheesecake: Once the cheesecake is fully chilled and set, pour the ganache over the top, letting it drizzle down the sides.
  5. Garnish: For the final touch, sprinkle the candy-coated chocolate pieces on top of the ganache.

How to Serve Cosmic Brownie Cheesecake

When it’s time to serve your Cosmic Brownie Cheesecake, carefully remove it from the springform pan. Use a sharp knife to cut slices, ensuring you wipe the knife between cuts for clean edges. You can serve it on its own as is, or pair it with whipped cream for extra indulgence. This cheesecake can impress at gatherings, making it the star of dessert tables.

How to Store Cosmic Brownie Cheesecake

To store your Cosmic Brownie Cheesecake, cover it tightly with plastic wrap or aluminum foil, or place it in an airtight container. It can last in the refrigerator for up to a week. If you want to store it for longer, you can freeze it. Wrap the cheesecake slices individually in plastic wrap and then place them in a freezer-safe container. It will stay fresh for up to three months in the freezer. Just remember to thaw it in the refrigerator before serving.

Tips to Make Cosmic Brownie Cheesecake

  1. Use room temperature ingredients: Ensure that all dairy ingredients (like cream cheese, eggs, and sour cream) are at room temperature. This helps create a smooth, creamy cheesecake filling without lumps.
  2. Prevent cracks: Avoid overmixing the cheesecake batter. Mix the eggs in at low speed and only until combined to reduce the chance of cracks during baking.
  3. Be patient while cooling: Allow the cheesecake to cool gradually in the oven with the door ajar to minimize the risk of cracking as it cools.
  4. Decorate wisely: Feel free to add more candy-coated pieces or chocolate shavings on top of the ganache for added visual appeal.

Variation

For a different twist on the Cosmic Brownie Cheesecake, consider adding some flavored extracts to the cheesecake base, like mint or almond extract. This can give your dessert an unexpected flavor boost. You could also swap out the chocolate chips with other types, like white chocolate or butterscotch chips, to change the flavor profile even further.

FAQs

1. Can I use a different chocolate for the brownie base? Yes, you can experiment with different types of chocolate, like milk chocolate, but this may change the sweetness level of the brownie.

2. How can I tell when the cheesecake is done baking? The cheesecake is done when the edges look set and the center has a slight jiggle. Remember, it will continue to set as it cools.

3. Can I make this cheesecake ahead of time? Absolutely! This cheesecake can be made a day or two in advance and stored in the fridge until you’re ready to serve.

4. How can I make the cheesecake gluten-free? To make this cheesecake gluten-free, replace the all-purpose flour with a gluten-free flour blend. Be sure to check the labels on all other ingredients as well.

Enjoy your Cosmic Brownie Cheesecake, a dessert that truly satisfies every sweet tooth!

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Cosmic Brownie Cheesecake

Print Recipe

A decadent dessert that combines the rich texture of brownies with creamy cheesecake, topped with a luscious chocolate ganache and candy-coated chocolate pieces.

  • Author: lila-monroe
  • Prep Time: 30 minutes
  • Cook Time: 90 minutes
  • Total Time: 120 minutes
  • Yield: 12 servings 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

Scale
  • 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

  1. Preheat the oven to 325°F (160°C).
  2. Melt the bittersweet chocolate and unsalted butter in a saucepan over low heat.
  3. Remove from heat and stir in granulated sugar.
  4. Add in the eggs one at a time, mixing well after each addition.
  5. Whisk together the flour, cocoa powder, and salt in a separate bowl.
  6. Fold the dry mixture into the chocolate batter.
  7. Stir in the semi-sweet chocolate chips.
  8. Grease a 9-inch springform pan and line with parchment paper.
  9. Pour the brownie batter into the pan and spread evenly.
  10. Bake for 20-25 minutes. Cool the brownie completely in the pan.
  11. Combine the cream cheese and granulated sugar in a mixing bowl.
  12. Add vanilla extract, cocoa powder, and salt, mixing until smooth.
  13. Stir in the sour cream and mix until shiny.
  14. Incorporate the eggs one at a time on low speed.
  15. Fold in the remaining chocolate chips.
  16. Pour the cheesecake filling over the cooled brownie crust.
  17. Bake the cheesecake for 60-70 minutes until slightly jiggly in the center.
  18. Turn off the oven and leave the cheesecake inside with the door ajar for an hour.
  19. Chill the cheesecake for at least 4 hours or overnight.
  20. Heat the heavy cream in a saucepan until just simmering.
  21. Stir in the semi-sweet chocolate chips until melted.
  22. Pour the ganache over the chilled cheesecake and garnish with candy-coated chocolate pieces.

Notes

Allow cheesecake to cool gradually to prevent cracking. Cover and store in the refrigerator for up to a week, or freeze for up to three months.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 30g
  • Sodium: 350mg
  • Fat: 30g
  • Saturated Fat: 15g
  • Unsaturated Fat: 10g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 100mg

Keywords: cheesecake, brownie, dessert, chocolate, party dessert, Cosmic Brownie

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