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Cosmic Brownie Cheesecake

Cosmic Brownie Cheesecake
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The Cosmic Brownie Cheesecake is a decadent fusion of rich, fudgy chocolate brownie layers combined with a smooth, creamy cheesecake filling. This dessert offers a perfect balance of flavors and textures, creating an irresistible treat suitable for any occasion. Made with simple pantry staples and customizable to various dietary needs, it’s a crowd-pleaser that satisfies both chocolate and cheesecake lovers alike.

Ingredients

Scale

Brownie Layer

  • 1/2 cup (115g) unsalted butter, melted
  • 1 cup (175g) semi-sweet or bittersweet chocolate chips or chunks
  • 1 cup (200g) granulated sugar
  • 2 large eggs
  • 3/4 cup (95g) all-purpose flour (or gluten-free blend)
  • 1/4 cup (25g) unsweetened cocoa powder
  • Optional mix-ins: 1/2 cup chopped walnuts or pecans, 1 teaspoon instant coffee granules

Cheesecake Filling

  • 16 oz (450g) cream cheese, softened to room temperature (or vegan cream cheese for dairy-free)
  • 3/4 cup (150g) granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup (80ml) sour cream or heavy cream
  • Optional: melted chocolate or caramel for swirling

Instructions

  1. Prepare the brownie batter: Melt the butter and chocolate chips together until smooth. Whisk in the granulated sugar and eggs until the mixture is glossy. Gently fold in the flour and cocoa powder just until combined, taking care not to overmix to maintain a fudgy texture. If desired, stir in optional mix-ins like chopped nuts or instant coffee granules.
  2. Make the cheesecake filling: In a separate bowl, beat the softened cream cheese with sugar and vanilla extract until silky and smooth. Add the eggs one at a time, fully incorporating each before adding the next. Mix in the sour cream or heavy cream until the filling achieves a creamy consistency.
  3. Layer the dessert: Pour half of the brownie batter into a greased or parchment-lined springform pan. Spread the cheesecake filling evenly over the brownie layer. Top with the remaining brownie batter, and optionally swirl melted chocolate or caramel through the filling for a marbled effect.
  4. Bake to perfection: Bake in a preheated oven at 325°F (160°C) for about 50-60 minutes or until the cheesecake layer is set but still silky, and a toothpick inserted into the brownie layer comes out with a few moist crumbs. For extra creaminess, bake the pan in a water bath.
  5. Cool and chill: Allow the cheesecake to cool completely at room temperature. Then refrigerate for at least 4 hours or preferably overnight to let the flavors meld and layers set firmly.

Notes

  • Use room temperature cream cheese and eggs to ensure a smooth, lump-free filling.
  • Do not overmix the cheesecake batter to avoid a dense or cakey texture.
  • A springform pan is ideal for even baking and easy removal.
  • Baking in a water bath helps achieve an extra creamy cheesecake layer.
  • Chill thoroughly for best texture and flavor, preferably overnight.
  • Store leftovers covered in the refrigerator for up to 5 days.
  • Freeze tightly wrapped for up to 2 months; thaw overnight in the fridge before serving.
  • Serve chilled or warm slightly in the microwave for 10-15 seconds for a softer brownie layer.
  • Customize by adding nuts, fruit toppings, or swirling chocolate/caramel into the filling.
  • Substitute gluten-free flour and dairy-free alternatives as needed for dietary restrictions.

Nutrition

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