Description
A rich, multi-layered dessert that combines the chewy decadence of a brownie base, creamy chocolate cheesecake, a silky ganache topping, and colorful rainbow candies for a nostalgic, indulgent treat.
Ingredients
Units
Scale
- 1/2 cup unsalted butter
- 2/3 cup semi-sweet chocolate chips (plus 1/2 cup for cheesecake and 3/4 cup for ganache)
- 2/3 cup granulated sugar
- 1/3 cup unsweetened cocoa powder (plus 1/2 tablespoon for cheesecake)
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1 teaspoon vanilla extract (plus 1 teaspoon for cheesecake)
- 3/4 cup all-purpose flour (plus 1 tablespoon for cheesecake)
- Cooking spray, as needed
- 24 ounces cream cheese, softened
- 1 cup granulated sugar (for cheesecake)
- 3 large eggs, room temperature (for cheesecake)
- 1/2 cup heavy whipping cream
- Rainbow chocolate candies for topping
Instructions
- Preheat your oven to 325°F (163°C). Lightly grease an 8-inch springform pan and line the bottom with parchment paper.
- Melt 1/2 cup butter with 2/3 cup chocolate chips. Stir in 2/3 cup sugar, 1/3 cup cocoa, baking soda, salt, 2 eggs, vanilla, and flour. Spread into pan and bake for 15 minutes. Let cool.
- In a mixing bowl, beat cream cheese and 1 cup sugar until smooth. Mix in 1/2 tablespoon cocoa powder, 1 tablespoon flour, and vanilla. Stir in melted 1/2 cup chocolate chips. Add 3 eggs one at a time, mixing on low until just combined.
- Pour cheesecake filling over brownie base. Bake for 50–60 minutes or until center is set but slightly jiggly. Let cool, then refrigerate for at least 4 hours or overnight.
- Heat 1/2 cup heavy cream until steaming. Pour over 3/4 cup chocolate chips, let sit, then stir into ganache. Spread over chilled cheesecake.
- Top with rainbow chocolate candies. Chill again until ganache is set. Slice and serve chilled.
Notes
- Chill overnight for the best texture and flavor.
- Use a hot knife to get clean slices.
- Place a pan of hot water in the oven to reduce cracking during baking.
Nutrition
- Serving Size: 1 slice
- Calories: 460
- Sugar: 32g
- Sodium: 180mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 115mg