Cosmic Brownie Cheesecake
This cosmic brownie cheesecake is the ultimate chocolate cheesecake. It has a fudgy brownie crust with a chocolate cheesecake filling that's creamy and will melt in your mouth. Just like the nostalgic brownies, it's topped with decadent chocolate ganache and colorful candy-coated chips!
Equipment
- 1 Electric hand mixer or stand mixer
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Ingredients
Brownie Crust
- 150 grams bittersweet chocolate
- 76 grams unsalted butter
- 183 grams granulated sugar
- 2 large eggs room temperature
- 2 teaspoon vanilla extract
- 62 grams all purpose flour
- 27 grams cocoa powder
- ½ teaspoon salt
Cheesecake Filling
- 226 grams chocolate chips semi-sweet
- 680 grams full fat cream cheese softened
- 140 grams granulated sugar
- 2 teaspoon vanilla extract
- 1 tablespoon cocoa powder
- ½ teaspoon salt
- 140 grams sour cream room temperature
- 3 large eggs room temperature
Chocolate Ganache
- 200 grams chocolate chips semi-sweet
- 200 grams heavy cream
- 2 tablespoon candy-coated chocolate pieces
Instructions
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.
- Melt bittersweet chocolate and butter in the microwave in a heatproof bowl, mixing every 30 seconds until completely melted. Let cool slightly.150 grams bittersweet chocolate, 76 grams unsalted butter
- With a hand mixer, beat granulated sugar, eggs, and vanilla extract together on medium high speed until frothy and pale.183 grams granulated sugar, 2 large eggs, 2 teaspoon vanilla extract
- While beating, pour the melted chocolate and butter mixture in. Continue mixing until well combined.
- Fold the all purpose flour, cocoa powder, and salt into the wet ingredients until the dry streaks disappear.62 grams all purpose flour, 27 grams cocoa powder, ½ teaspoon salt
- 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 the oven and let cool while you make the cheesecake batter.
Cheesecake Filling
- Reduce the oven heat to 325°F/165°C. Fill a large oven safe skillet or casserole with warm water and carefully place it on the bottom rack. This is the water bath.
- Melt the semi-sweet chocolate chips in a large bowl in the microwave. Stir every 30 seconds until completely melted. Set aside to cool slightly.226 grams chocolate chips
- Beat the cream cheese and sugar together in a large mixing bowl with a mixer until smooth. Scrape down the sides of the bowl with a rubber spatula.680 grams full fat cream cheese, 140 grams granulated sugar
- Pour in the melted chocolate chips and beat in the vanilla, cocoa powder, and salt on low until smooth and creamy. Beat in the sour cream.2 teaspoon vanilla extract, 1 tablespoon cocoa powder, ½ teaspoon salt, 140 grams sour cream
- Mix in the eggs one at a time, scraping the sides of the bowl after eggs 2 and 3.3 large eggs
- Pour the filling over the crust and smooth out the top. Place in the oven directly above the water bath and bake for 60-70 minutes. It's done when the edges are set and the center jiggles like Jell-O.
- Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool on top of it for 1 more hour before covering in plastic and chilling in the refrigerator overnight.
Chocolate Ganache
- Add chocolate chips to a large bowl. Microwave heavy cream in a separate container for 45 seconds. Pour over the chocolate and let sit for 1 minute.200 grams chocolate chips, 200 grams heavy cream
- Whisk the chocolate and cream together until smooth and glossy. Place plastic wrap over the surface and chill in the refrigerator for an hour.
- Once the cheesecake and ganache are both cool, release the springform pan and remove the cheesecake. Spread ganache over the top and add candy coated chips. Slice and enjoy!2 tablespoon candy-coated chocolate pieces
Video
Notes
Use room temperature dairy ingredients and eggs to create a uniform batter.
Don't skip the water bath! It helps prevent cracks and helps the cheesecake from getting dry and rubbery.
Cool the cheesecake gradually to prevent cracks.
Storage: Store in a large airtight container (like a cake carrier) in the refrigerator for up to 5 days. Remove the candy-coated chips before storing since the color can bleed.
Freezing: Slice the cheesecake and freeze in an airtight container for up to 3 months. Thaw in the refrigerator for 1-2 hours or overnight before eating.
Nutrition
Serving: 1sliceCalories: 729.6kcalCarbohydrates: 69.9gProtein: 8.5gFat: 48.2gSaturated Fat: 28.5gPolyunsaturated Fat: 1.9gMonounsaturated Fat: 10.5gTrans Fat: 0.3gCholesterol: 160mgSodium: 357.6mgPotassium: 358.2mgFiber: 2.8gSugar: 57.1gVitamin A: 1242.7IUVitamin C: 0.2mgCalcium: 119.3mgIron: 2.3mg
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