Description
Rich cosmic brownie cheesecake combines classic dessert nostalgia with creamy indulgence. Chocolate lovers will swoon over layers of fudgy brownies and silky cheesecake that create a delightful flavor experience for any celebration.
Ingredients
Scale
Main Ingredients:
Brownie Crust:
- 183 grams (6.5 ounces) granulated sugar
- 150 grams (5.3 ounces) bittersweet chocolate
- 76 grams (2.7 ounces) unsalted butter
- 2 large eggs, room temperature
- 62 grams (2.2 ounces) all-purpose flour
Baking and Flavoring Ingredients:
- 27 grams (0.95 ounces) cocoa powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Cheesecake Filling:
- 680 grams (24 ounces) full-fat cream cheese, softened
- 226 grams (8 ounces) semi-sweet chocolate chips
- 140 grams (5 ounces) granulated sugar
- 140 grams (5 ounces) sour cream, room temperature
- 3 large eggs, room temperature
Additional Ingredients:
- 1 tablespoon cocoa powder
- 2 teaspoons vanilla extract
- ½ teaspoon salt
Chocolate Ganache:
- 200 grams (7 ounces) semi-sweet chocolate chips
- 200 grams (7 ounces) heavy cream
- 2 tablespoons candy-coated chocolate pieces
Instructions
- Prepare the oven environment by heating to 350°F and positioning a parchment-lined springform pan with aluminum foil protection.
- Create a chocolate base by gently melting bittersweet chocolate and butter, allowing the mixture to cool slightly.
- Whip granulated sugar with eggs and vanilla extract until the mixture transforms into a pale, airy consistency.
- Integrate the melted chocolate mixture into the sugar blend, ensuring thorough incorporation.
- Gently fold flour, cocoa powder, and salt into the batter until no dry ingredients remain visible, then transfer to the prepared pan.
- Bake the brownie crust for approximately 25-30 minutes, verifying doneness with a clean toothpick insertion. Allow to cool completely.
- Reduce oven temperature to 325°F and establish a water bath on the bottom rack for optimal baking conditions.
- Melt semi-sweet chocolate chips in a microwave-safe bowl, letting them cool momentarily.
- Cream together cream cheese and granulated sugar until achieving a smooth, uniform texture.
- Incorporate melted chocolate, vanilla extract, cocoa powder, and salt into the cream cheese mixture, mixing at low speed.
- Fold in sour cream until evenly distributed.
- Gradually introduce eggs, mixing minimally after each addition to maintain a delicate texture.
- Pour the cheesecake filling over the cooled brownie crust, smoothing the surface for an even layer.
- Bake for 60-70 minutes, monitoring until edges stabilize while the center retains a gentle wobble.
- Complete the baking process by turning off the oven, slightly opening the door, and allowing the cheesecake to rest for one hour.
- Continue cooling at room temperature for an additional hour before refrigerating overnight.
- Prepare the ganache by placing semi-sweet chocolate chips in a mixing bowl.
- Heat heavy cream and pour over the chocolate, allowing a brief resting period before whisking to a glossy consistency.
- Refrigerate the ganache for one hour to achieve the perfect spreading texture.
- Carefully remove the chilled cheesecake from the springform pan.
- Spread the ganache evenly across the surface and garnish with candy-coated chocolate pieces.
- Slice and serve the decadent dessert.
Notes
- Master the water bath technique to prevent cracks and ensure smooth, creamy cheesecake texture.
- Cool the cheesecake gradually inside the oven to minimize surface cracking and maintain even consistency.
- Use room temperature ingredients for better mixing and smoother filling without lumps.
- Wrap the springform pan’s exterior with foil to prevent water leakage during baking.
- Refrigerate overnight to allow flavors to meld and cheesecake to set perfectly.
- Chill ganache before spreading for easier application and cleaner presentation.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 487
- Sugar: 34 g
- Sodium: 262 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 46 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 102 mg