Description
Cosmic Brownie Cheesecake combines the rich, creamy goodness of cheesecake with the nostalgic, indulgent chocolate brownie flavor. Topped with colorful sprinkles and a fudge layer, this decadent dessert brings a fun and delicious twist to traditional cheesecake recipes.
Ingredients
1 box of brownie mix (plus ingredients listed on the box, typically eggs, oil, and water)
1 ½ cups cream cheese, softened
½ cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup sour cream
¼ cup heavy cream
2 cups semi-sweet chocolate chips
2 tbsp butter
¼ cup sprinkles (for topping)
Instructions
- Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
- Prepare the brownie mix according to the package instructions and pour the batter into the bottom of the prepared pan. Bake for about 25-30 minutes or until a toothpick comes out with a few moist crumbs. Let it cool completely.
- While the brownie base is cooling, prepare the cheesecake filling. Beat the softened cream cheese, sugar, and vanilla extract in a large bowl until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Add the sour cream and heavy cream, then mix until fully combined.
- Pour the cheesecake filling over the cooled brownie base and smooth the top. Bake for 50-55 minutes or until the cheesecake is set but still slightly wobbly in the center.
- Remove the cheesecake from the oven and allow it to cool at room temperature for 30 minutes. Then, refrigerate for at least 4 hours or overnight to allow it to set completely.
- For the fudge topping, melt the chocolate chips and butter together in a microwave-safe bowl or over a double boiler. Stir until smooth.
- Pour the fudge topping over the chilled cheesecake, then sprinkle with colorful sprinkles. Allow the fudge to set for a few minutes before slicing and serving.
Notes
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
- Reheat individual slices by microwaving for 10-15 seconds if desired.
- This cheesecake can be made ahead of time, and it often tastes better the next day.
- To prevent cracking, bake the cheesecake at a low temperature and avoid overbaking.
- You can use a gluten-free brownie mix or make your own from scratch for a gluten-free version.
- For a vegan option, replace cream cheese with a dairy-free cream cheese substitute and use a flax egg in place of the eggs.
- Mini cheesecakes can be made using a muffin tin or mini springform pans for individual servings.
- If you prefer a different topping, try using caramel sauce, chocolate ganache, or fresh fruit instead of fudge.
- This cheesecake can be frozen for up to 2 months. Wrap it tightly and thaw in the fridge before serving.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 28g
- Sodium: 150mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 80mg
