Print

Cosmic Brownie Cheesecake Recipe

Print Recipe

★★★★★

4.7 from 83 reviews

Cosmic Brownie Cheesecake is an indulgent dessert combining a rich, fudgy brownie crust with a smooth, creamy chocolate cheesecake filling topped with a decadent chocolate ganache and colorful candy-coated chocolate pieces. This dessert is perfect for chocolate lovers seeking a show-stopping, crowd-pleasing sweet treat.

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 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)

Chocolate Ganache and Topping

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

Instructions

  1. Prepare 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.
  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 fully melted. Let it cool slightly.
  3. Mix Wet Ingredients for Brownie: Using a hand mixer, beat granulated sugar, eggs, and vanilla extract on medium-high speed until the mixture is frothy and pale.
  4. Combine Chocolate Mixture: While beating, slowly pour in the cooled melted chocolate and butter mixture. Continue mixing until well combined.
  5. Add Dry Ingredients: Gently fold in all-purpose flour, cocoa powder, and salt until the dry streaks disappear and the batter is smooth.
  6. Bake Brownie Crust: Pour the batter into the prepared pan and bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Remove from oven and allow to cool while preparing the cheesecake layer.
  7. Prepare for Cheesecake Filling: 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.
  8. Melt Semi-Sweet Chocolate: In a large bowl, microwave the semi-sweet chocolate chips, stirring every 30 seconds until melted and smooth. Set aside to cool slightly.
  9. Beat Cream Cheese and Sugar: In a large mixing bowl, beat cream cheese and sugar together with a mixer until smooth and creamy. Scrape the sides of the bowl as needed.
  10. Add Chocolate and Flavorings: Beat in the melted chocolate chips, vanilla extract, cocoa powder, and salt on low speed until creamy and well combined. Mix in sour cream thoroughly.
  11. Incorporate Eggs: Add eggs one at a time, beating gently and scraping down the sides of the bowl after the 2nd and 3rd eggs to ensure even mixing.
  12. Assemble and Bake Cheesecake: Pour cheesecake filling over the cooled brownie crust and smooth the top. Place the pan on the oven rack directly above the water bath and bake for 60-70 minutes. The cheesecake is done when edges are set but the center still jiggles slightly like Jell-O.
  13. Cool Cheesecake: Turn off oven and crack the door open, allowing the cheesecake to cool inside for 1 hour. Then, remove from oven and cool further on a rack for another hour. Cover with plastic and refrigerate overnight to fully set.
  14. Make Chocolate Ganache: Place 200 grams of chocolate chips in a large bowl. Microwave heavy cream for 45 seconds, then pour over the chocolate chips. Let sit for 1 minute, then whisk together until smooth and glossy. Cover with plastic wrap and chill in the refrigerator for 1 hour.
  15. Finish and Serve: Once the cheesecake and ganache are fully chilled, release and remove the springform pan sides. Spread the ganache evenly over the top of the cheesecake and sprinkle with candy-coated chocolate pieces. Slice and enjoy your Cosmic Brownie Cheesecake!

Notes

  • Use room temperature eggs and sour cream for best mixing results in both batter and filling.
  • Wrapping the springform pan bottom with aluminum foil prevents water from the bath seeping into the crust.
  • Baking the cheesecake over a water bath helps prevent cracks and ensures even cooking.
  • Allowing the cheesecake to cool gradually inside the oven reduces the chance of cracking.
  • Chilling overnight improves the texture and flavor fusion of the dessert.
  • Ganache can be made ahead and refrigerated to save time on the day of serving.
  • The candy-coated chocolate pieces add a fun crunch and colorful finishing touch; substitute with sprinkles or nuts if desired.

Keywords: brownie cheesecake, chocolate cheesecake, cosmic cheesecake, chocolate ganache cake, baked cheesecake, dessert recipe

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