Cosmic Brownie Cheesecake Chocolate

Cosmic Brownie Cheesecake brings together two iconic desserts into one showstopper. Imagine a rich brownie base supporting a dreamy chocolate cheesecake layer, all topped with ganache and candy coated chocolate chips. This recipe is a chocolate lover’s dream that transforms any day into a celebration.

I first made this for my nephew’s birthday and now it is always the most requested treat for family gatherings. The sparkle of colorful candy makes it a hit with kids and grownups every time.

Ingredients

• Bittersweet chocolate: Brings deep chocolate flavor for the brownie base Select a bar with at least sixty percent cocoa for best results
• Unsalted butter: Richness for the crust Always use fresh butter for the best flavor
• Granulated sugar: Sweetens both crust and filling Choose organic for cleaner taste
• Eggs: Binds and gives structure Use at room temperature for easier mixing
• Vanilla extract: Rounds out the chocolate Use pure rather than imitation for warmth
• All purpose flour: Gives body to the brownie Sift well to avoid lumps
• Cocoa powder: Boosts chocolate intensity Pick Dutch processed for a darker brownie
• Salt: Balances the sweetness Fine sea salt works best here
• Semi sweet chocolate chips: Makes the cheesecake and ganache layers Try to use a brand with good cocoa content for a silky texture
• Full fat cream cheese: Creamy tang for the filling Softening before beating avoids lumps
• Sour cream: Adds moisture and a slight tang Pick full fat for extra creamy texture
• Heavy cream: Makes the ganache rich Use fresh and cold for easy whipping
• Candy coated chocolate pieces: Add playful color and crunch Look for crispy ones so each bite is fun

Step-by-Step Instructions

Prepare the Pan:

Line the base and sides of a nine inch springform pan with parchment paper Wrap the bottom tightly in foil to prevent leaks that can happen during baking

Melt the Chocolate and Butter:

Combine bittersweet chocolate and unsalted butter in a heatproof bowl Microwave in short intervals and stir gently until silky and smooth Allow to cool so it does not scramble the eggs

Make the Brownie Batter:

In a separate bowl whip granulated sugar eggs and vanilla extract until pale and creamy The mixture should double in volume

Combine and Mix:

Slowly drizzle the cooled chocolate butter mixture into the sugar and eggs Beat until well combined

Add Dry Ingredients:

Fold in flour cocoa powder and salt mixing just until no dry spots remain Overmixing will toughen your brownie base

Bake the Brownie Crust:

Pour batter into prepared pan Smooth the top and bake at three hundred fifty degrees Fahrenheit for twenty five to thirty minutes The center is done when a toothpick comes out with several moist crumbs Cool completely

Set Up Water Bath:

Reduce oven temperature to three hundred twenty five degrees Fahrenheit Fill a large pan with warm water and place on the lowest oven rack This step keeps your cheesecake creamy by adding moisture to the oven air

Melt Chocolate for Filling:

Gently melt semi sweet chocolate chips in the microwave Stir every thirty seconds Go slow to prevent burning

Beat the Cheesecake Base:

With a mixer beat cream cheese and sugar until completely smooth Scrape down the bowl as needed

Add Chocolate and Flavorings:

Mix in the melted chocolate vanilla cocoa powder salt and sour cream Beat until the filling looks thick and even

Incorporate the Eggs:

Blend in the eggs one at a time Mixing gently keeps the batter fluffy Scrape the sides after each addition

Pour and Bake:

Spread cheesecake filling over cooled brownie crust Smooth the top Place on the rack just above the water bath Bake for sixty to seventy minutes Edges will look set but the middle should still jiggle slightly

Cool Gradually:

Turn off the oven Crack the door and let the cheesecake rest inside for one hour Move to the counter to cool another hour to prevent cracks Cover then chill overnight in the refrigerator

Make Ganache:

Place chocolate chips in a bowl Heat cream till steaming not boiling Pour over chocolate Let sit then whisk until glossy Place plastic on the surface and chill until thick

Finish and Decorate:

Run a thin knife around the cheesecake to release it Remove the springform sides Spread ganache evenly over chilled cheesecake Sprinkle candy pieces over the top Slice with a hot dry knife for clean edges and serve

Save it

I love the contrast between the fudgy brownie and smooth cheesecake. My childhood birthday cakes always had candy on top which inspired the playful finish of this recipe and now my nieces always fight for the biggest slice.

Storage Tips

Store leftover cheesecake tightly wrapped in the refrigerator for up to four days For longer storage slices can be individually wrapped and frozen Lay plastic wrap directly against the cut edges before placing in a container to prevent freezer burn and maintain creaminess

Ingredient Substitutions

You can use dark chocolate chips if bittersweet chocolate is unavailable For a gluten free version swap the flour for a trusted one to one gluten free blend No sour cream on hand Swap with full fat Greek yogurt for a similar tang and texture The candy topping can be switched for chocolate chips or chopped nuts

Serving Suggestions

This cheesecake stands alone as a showpiece but it is also delicious with a scoop of vanilla ice cream or a shower of extra chocolate shavings For parties cut into small bites and serve as part of a dessert tray The colorful candy pieces mean no extra decorations are necessary for birthdays or celebrations

Cultural Notes

Inspired by the nostalgia of cosmic brownies and the anytime celebration of cheesecake this recipe merges American dessert classics The splash of color and layers of chocolate make it feel fun and modern Every bite brings a memory of both playground snacks and grown up desserts

Save it

Cosmic Brownie Cheesecake is a celebration in every slice. With deep chocolate layers and playful toppings, each bite brings nostalgia and pure joy.

Common Questions

→ How do I prevent the cheesecake from cracking?

Baking with a water bath and allowing the cake to cool gradually helps prevent cracks on the surface.

→ Can I use milk chocolate instead of semi-sweet chocolate chips?

Yes, but semi-sweet provides deeper cocoa flavor. Milk chocolate will offer a sweeter, less intense taste.

→ How long should the cheesecake chill before serving?

Chill in the refrigerator overnight for best results. This firms up the layers for easy slicing.

→ Do I need to use a springform pan?

A springform pan is recommended for easy removal, but you can use another deep round pan lined with parchment.

→ Can I freeze leftovers?

Yes, slice and wrap pieces tightly before freezing. Thaw in the refrigerator before serving.