Description
A decadent cheesecake with a fudgy brownie crust, creamy filling, and topped with chocolate ganache and colorful candy 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 cream cheese (softened)
- 140 grams granulated sugar
- 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 350°F (175°C).
- Grease your springform pan.
- Melt the bittersweet chocolate and unsalted butter together.
- Combine granulated sugar, eggs, and vanilla extract in a mixing bowl.
- Add melted chocolate and butter, mixing well.
- Sift flour, cocoa powder, and salt together.
- Fold in the dry ingredients until just combined.
- Pour the batter into your springform pan and spread evenly.
- Bake for 20-25 minutes, then let cool.
- Beat the cream cheese until smooth.
- Mix in granulated sugar, cocoa powder, salt, and vanilla extract.
- Add sour cream and blend.
- Mix in eggs one at a time, folding in chocolate chips last.
- Pour the filling over the brownie crust and smooth the top.
- Bake for 50-60 minutes until edges are set.
- Cool the cheesecake in the oven for 1 hour.
- Heat heavy cream until simmering.
- Pour it over semi-sweet chocolate chips to make ganache.
- Pour ganache over cheesecake and sprinkle candy-coated chocolate pieces on top.
Notes
This cheesecake can be made a day in advance for the best flavor.
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg