Cosmic Brownie Cheesecake Delight (Printable View)

Chocolate cheesecake with brownie crust, creamy layers, and glossy ganache topped with colorful candy pieces.

# Ingredient List:

→ Brownie Crust

01 - 5.3 ounces bittersweet chocolate
02 - 2.7 ounces unsalted butter
03 - 6.5 ounces granulated sugar
04 - 2 large eggs, room temperature
05 - 2 teaspoons vanilla extract
06 - 2.2 ounces all-purpose flour
07 - 1 ounce cocoa powder
08 - 1/2 teaspoon salt

→ Cheesecake Filling

09 - 8 ounces semi-sweet chocolate chips
10 - 24 ounces full fat cream cheese, softened
11 - 5 ounces granulated sugar
12 - 2 teaspoons vanilla extract
13 - 1 tablespoon cocoa powder
14 - 1/2 teaspoon salt
15 - 5 ounces sour cream, room temperature
16 - 3 large eggs, room temperature

→ Chocolate Ganache

17 - 7 ounces semi-sweet chocolate chips
18 - 7 ounces heavy cream
19 - 2 tablespoons candy-coated chocolate pieces

# Preparation Steps:

01 - Preheat oven to 350°F. Line a 9-inch springform pan with parchment paper and wrap the bottom tightly with aluminum foil.
02 - In a heatproof bowl, melt bittersweet chocolate and butter in the microwave in 30 second increments, stirring after each interval until smooth. Allow to cool slightly.
03 - Using an electric mixer, beat granulated sugar, eggs, and vanilla extract on medium-high speed until mixture is pale and frothy.
04 - Slowly pour melted chocolate and butter into the sugar and egg mixture while mixing. Beat until smooth and well combined.
05 - Fold in the flour, cocoa powder, and salt just until no dry streaks remain.
06 - Pour the batter into prepared pan and smooth the top. Bake for 25 to 30 minutes, or until a toothpick inserted in the center emerges with moist crumbs. Remove from oven and let cool. Reduce oven temperature to 325°F.
07 - Fill a large oven-safe skillet or casserole with warm water and place it on the bottom rack of the oven to create a steam bath.
08 - Melt semi-sweet chocolate chips in a microwave-safe bowl in 30 second intervals, stirring each time, until completely smooth. Let cool slightly.
09 - Beat cream cheese and granulated sugar in a large bowl until perfectly smooth. Scrape down the sides as needed.
10 - Blend in the melted chocolate, vanilla extract, cocoa powder, and salt. Mix until combined. Add sour cream and mix until incorporated.
11 - Add eggs one at a time, mixing on low speed and scraping the bowl after each addition.
12 - Pour cheesecake filling over cooled brownie crust. Smooth top and place pan on rack above the water bath. Bake at 325°F for 60 to 70 minutes, until edges are set and center is slightly jiggly.
13 - Turn off oven, crack door open, and allow cheesecake to cool in oven for 1 hour. Remove and cool on top of oven for an additional hour. Cover and refrigerate overnight.
14 - Place chocolate chips in a heatproof bowl. Heat heavy cream in a separate container in the microwave for 45 seconds, then pour over the chocolate. Let sit for 1 minute.
15 - Whisk chocolate and cream until smooth and glossy. Cover with plastic wrap and refrigerate for 1 hour to thicken.
16 - Release cheesecake from the springform pan. Spread chilled ganache across the surface, then scatter candy-coated chocolate pieces evenly. Slice and serve.

# Supplementary Details:

01 - Allow all dairy ingredients to come to room temperature before mixing to ensure a lump-free, creamy texture.
02 - Utilize a water bath beneath the cheesecake to maintain moisture and prevent surface cracks during baking.
03 - Cool the finished cheesecake gradually in the oven, then at room temperature, to avoid structural cracking.

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