Cosmic Brownie Cheesecake
This cheesecake is a complete winner for cosmic brownie lovers! Below, is the cheesecake recipe followed by the brownie recipe. You can make the brownies a day ahead to simplify this cake even more.
Piping Bag
Cheesecake Moat
1M tip
Cosmic Brownie Cheesecake
Ingredients
Crust
- ¾c. graham cracker crumbs
- ½ T. sugar
- 3 T. melted butter
Cheesecake
- 24 ounces soft cream cheese
- 1¼c. sugar
- 3 T. cornstarch
- 1½ tsp. vanilla
- 2 eggs
- ½c. plus 1 T. heavy cream
- 3 T. Rainbow Chips, plus 1 T. for the top
Frosting
- 1 c. salted butter
- 3½c. powdered sugar
- ½c. cocoa powder
- ¼c. heavy cream) maybe a little more to thin it)
Instructions
- Preheat oven 350. Grease a 6x3 inch pan with removable bottom with Pam and line with parchment.
Crust
- Combine ingredients and press into the bottom of pan.
- Bake 8 minutes and let cool.
Cheesecake
- Beat cream cheese on low until smooth.
- Beat in sugar, cornstarch and vanilla.
- Add eggs, scraping down sides as needed.
- Pour in cream and mix just until combined.
- Stir in rainbow chips.
- Pour over cooled crust.
- Add a few more chips on the top.
- Place in cheesecake moat or create a water bath.
- Bake 50m-1 hour and then shut oven off leaving cheesecake in the oven for an additional 45 minutes.
- Then crack door open for another 45 mins.
- Let chill in fridge.
Frosting
- Beat butter smooth.
- Add sugar to combine.
- Add cocoa on low.
- Pour in cream and once blended increase to high and whip.
- If too thick, add more cream a little at a time.
Assembly
- Pipe frosting with a 1M tip. Top with Cosmic brownies.
Frosting adapted from Life, Love, Sugar
Copycat Cosmic Brownies
Ingredients
Brownies:
- ¾ cup butter (1½ sticks), melted
- 1 cup sugar
- ⅔ cup light brown sugar
- 2 eggs, room temperature
- 2 teaspoons vanilla extract
- ¾ cup unsweetened cocoa powder
- ¾ cup of flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
Ganache:
- 1½ cups semi-sweet chocolate chips
- ½ cup heavy cream
- ½ cup Rainbow Chip Sprinkles
Instructions
- Preheat oven to 350º. Line an 8 x 8-inch baking pan with non-stick foil.
- In a large, microwave-safe bowl, melt the butter using 30-second increments
- Add the sugars and mix to combine. Then add the eggs, vanilla, and stir till well mixed.
- Add the cocoa powder and whisk until smooth.
- Add the flour, cornstarch, and baking powder and stir until it's blended,
- Pour batter into prepared pan, smoothing the top lightly with an offset spatula.
- Bake for 28-32 minutes until the top looks set and a toothpick inserted into the center comes out clean or with just a few crumbs. Cool on a wire rack.
- While brownies have cooled for at least a half-hour, make the ganache.
- Add chocolate chips and cream to a medium, microwave-safe bowl, and microwave on high for one minute. Set aside.
- Let stand a few minutes before whisking to combine. If there are any small lumps, you may microwave for 15 seconds and whisk until smooth. Repeat if needed.
- Pour the ganache over the brownies and smooth with an offset spatula.
- Sprinkle with sprinkles and chill for at least 2 hours before cutting.
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