Description
A delightful combination of rich chocolate brownies and creamy cheesecake, topped with nostalgic candy-coated chocolate pieces.
Ingredients
Scale
- 150 grams bittersweet chocolate
- 76 grams unsalted butter
- 183 grams granulated sugar
- 2 large eggs (room temperature)
- 2 tsp vanilla extract
- 62 grams all-purpose flour
- 27 grams cocoa powder
- 1/2 tsp salt
- 226 grams chocolate chips (semi-sweet)
- 680 grams full-fat cream cheese (softened)
- 140 grams granulated sugar
- 2 tsp vanilla extract
- 1 tbsp cocoa powder
- 1/2 tsp salt
- 140 grams sour cream (room temperature)
- 3 large eggs (room temperature)
- 200 grams chocolate chips (semi-sweet)
- 200 grams heavy cream
- 2 tbsp candy-coated chocolate pieces
Instructions
- Preheat your oven to 180°C (350°F).
- Grease a 9-inch springform pan with butter.
- Line the bottom of the pan with parchment paper.
- Combine the bittersweet chocolate and unsalted butter in a heatproof bowl.
- Melt the chocolate and butter together over a double boiler until smooth.
- Remove from heat and let it cool slightly.
- Whisk in the granulated sugar until well combined.
- Add the room temperature eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract.
- Sift together the all-purpose flour, cocoa powder, and salt.
- Fold the dry ingredients into the chocolate mixture until just combined.
- Gently mix in the semi-sweet chocolate chips.
- Pour the brownie batter into the prepared springform pan.
- Spread it evenly across the bottom using a spatula.
- Bake for 20-25 minutes or until a toothpick comes out with a few moist crumbs.
- Remove from the oven and allow it to cool while preparing the cheesecake filling.
- In a bowl, beat the softened cream cheese with a hand mixer until creamy.
- Add the granulated sugar, vanilla extract, and cocoa powder.
- Mix until fully combined and smooth.
- Incorporate the sour cream and beat until just combined.
- Add the room temperature eggs one by one, mixing well after each addition.
- Pour the cheesecake filling over the cooled brownie crust.
- Spread it evenly with a spatula.
- Bake for 60-70 minutes, or until the edges are set but the center still has a slight jiggle.
- Turn off the oven and crack the door open, letting the cheesecake cool slowly for another hour.
- Remove from the oven and let it cool completely at room temperature.
- Chill in the fridge for at least 4 hours or overnight for the best texture.
- Prepare the ganache by heating the heavy cream until just simmering.
- Pour the hot cream over the chocolate chips in a bowl.
- Let it sit for a few minutes to melt the chocolate.
- Stir until the ganache is smooth and glossy.
- Pour the ganache over the chilled cheesecake, spreading evenly.
- Top the cheesecake with candy-coated chocolate pieces.
- Refrigerate for an additional hour to set the ganache before serving.
Notes
For a sweeter alternative, consider using sugar substitutes for people with diabetes.
- Prep Time: 25 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 20g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 90mg