Description
This Cosmic Brownie Cheesecake is a decadent two-layer dessert combining a rich, fudgy brownie crust with a smooth, chocolaty cheesecake filling, topped with a luscious chocolate ganache and colorful candy-coated chocolate pieces. Perfect for special occasions or as an indulgent treat, this recipe involves baking with a water bath for a creamy texture and requires some chilling time to set fully.
Ingredients
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
- 226 grams semi-sweet chocolate chips
Cheesecake Filling
- 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
Chocolate Ganache
- 200 grams heavy cream
- Chocolate chips (for ganache) – quantity already included in ingredients (200 grams above)
- 2 tbsp candy-coated chocolate pieces
Instructions
- Brownie Crust Preparation: Preheat your oven to 350°F (180°C) and prepare a 9-inch springform pan by lining it with parchment paper. Wrap the bottom with aluminum foil to prevent leaks during baking.
- Melt Chocolate and Butter: In a heatproof bowl, melt the bittersweet chocolate and unsalted butter in the microwave, stirring every 30 seconds until completely smooth. Allow it to cool slightly to avoid cooking the eggs when mixed.
- Mix Sugar, Eggs, and Vanilla: Using a hand mixer, beat the granulated sugar, eggs, and vanilla extract on medium-high speed until the mixture is frothy and pale, which helps incorporate air for a lighter texture.
- Combine Wet Ingredients: Gradually add the melted chocolate and butter mixture into the beaten eggs and sugar while continuing to mix until well incorporated.
- Add Dry Ingredients: Gently fold in the all-purpose flour, cocoa powder, and salt to the wet ingredients, mixing just until no dry streaks remain to maintain a tender crumb.
- Bake Brownie Crust: Pour the batter into the prepared pan and bake for 25 to 30 minutes. It’s done when a toothpick inserted in the center comes out clean. Let it cool while you prepare the cheesecake filling.
- Prepare Water Bath: Reduce oven temperature to 325°F (165°C). Fill a large oven-safe skillet or casserole with warm water and place it on the bottom rack of the oven. This water bath will help bake the cheesecake evenly and prevent cracking.
- Melt Semi-Sweet Chocolate: Melt the semi-sweet chocolate chips for the filling in the microwave, stirring every 30 seconds until smooth. Set aside to cool slightly.
- Make Cheesecake Mixture: In a large bowl, beat the cream cheese and sugar until smooth using a mixer. Scrape down the bowl sides to ensure even mixing.
- Add Chocolate and Flavorings: Blend in the melted chocolate, vanilla extract, cocoa powder, and salt on low speed until creamy. Then beat in the sour cream thoroughly.
- Incorporate Eggs: Add the eggs one at a time while mixing gently. Scrape down the sides after adding the second and third eggs to ensure an even texture.
- Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled brownie crust and smooth out the top. Place the springform pan on the oven rack directly above the water bath and bake for 60 to 70 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly like Jell-O.
- Cool Cheesecake: Turn off the oven, crack the door open, and allow the cheesecake to cool inside for 1 hour. Then remove from the oven and set on a wire rack to cool for an additional hour.
- Chill Overnight: Cover the cheesecake with plastic wrap and refrigerate overnight to set fully and enhance flavors.
- Prepare Ganache: Place the chocolate chips for the ganache in a large bowl. Heat the heavy cream in the microwave for about 45 seconds, then pour it over the chocolate. Let sit for 1 minute to soften the chocolate.
- Mix Ganache: Whisk together the cream and chocolate until smooth and glossy. Cover with plastic wrap and chill in the refrigerator for about 1 hour until thickened.
- Finish Cheesecake: Once both the cheesecake and ganache are chilled, remove the cheesecake from the springform pan. Spread the ganache evenly over the top and sprinkle with candy-coated chocolate pieces.
- Serve: Slice the cheesecake and serve chilled for best taste and texture.
Notes
- Use a water bath to prevent cracks and ensure even baking of the cheesecake.
- Bring eggs and sour cream to room temperature before mixing for a smoother batter.
- Melt chocolate gently in short microwave bursts to avoid burning.
- Allow the cheesecake to chill overnight for optimal texture and flavor development.
- Wrapping the bottom of the springform pan with foil prevents water from leaking into the crust during the water bath.
- Use full-fat cream cheese and heavy cream for the richest flavor and texture.