Cosmic Brownie Cheesecake

5 from 1 vote

Cosmic Brownie cheesecake combines the popular Little Debbie snack with creamy cheesecake for the ultimate dessert indulgence! This chocolatey treat will be a hit anytime you make it.

Prep Time15

Cook Time1

Chill Time8

Total Time9 15

Course: Cake, Dessert

Cuisine: American

Servings:

Calories: 1079kcal

Author: Meaghan - The Quicker Kitchen

Ingredients

FOR THE BROWNIE CRUST:

1/2 box Brownie Mix
1/8 cup Water
1/4 cup Vegetable Oil
1 egg

FOR THE CHEESECAKE:

4 8 oz pkgs cream cheese softened
1/2 cup heavy cream
1/2 cup sour cream
1 cup Sugar
1/2 cup Powdered Sugar
1 tbsp Vanilla
3 large eggs
1 box Little Debbie Cosmic Brownies
Candy Coated Mini Chocolate Chips
1 16 oz can Vanilla Frosting

US Customary - Metric

Instructions

Place the Brownie mix in a bowl, and add the water, oil, and egg. Stir together until well blended. Set aside.
Place Parchment paper in the bottom of the Spring-form pan, and transfer the Brownie batter onto the Parchment paper, and spread the batter out in the pan; the batter will be thick. Make sure to spread the batter to the edges of the pan.
Bake at 350 for 15 to 20 minutes, or until a toothpick inserted in the center comes out clean. Remove the pan to a wire rack and let cool.
In the mixing bowl of a stand mixer, place the softened cream cheese, and blend on low. Add the heavy cream and sour cream, and blend until smooth. Scrape down the sides of the mixing bowl, and blend again.
Add the Sugar, and blend until smooth. Add the Powdered Sugar, Vanilla, and eggs, and blend on low until mixed. Scrape down the sides of the bowl again, and blend on medium speed until well blended. Blend on high for about 30 seconds, or until eggs are mixed well. Continue to mix until Cheesecake batter is smooth and creamy.
Pour cheesecake batter into Spring-form pan, on top of Brownie crust. Remove the wrappers from 4 of the Little Debbie Cosmic Brownies, and cut them in small bite size pieces, and drop them into the cheesecake batter. Push them under the batter, so the cheesecake will rise as it should. Add about 1 Tablespoon of the Candy Coated Mini chocolate chips, and gently swirl them into the batter.
Place the Spring-form pan in the oven at 350 degrees for 30 minutes. Place a small dish of water on the oven rack underneath the cheesecake. After 30 minutes, turn the temperature down to 300, and continue to bake for 45 minutes. Turn off the oven, and crack the oven door, leaving the cheesecake in the oven to cool slightly.
After about 30 minutes, remove the cheesecake to a wire rack to cool completely. When the cheesecake is cooled, cover with Parchment paper, and then with foil, and refrigerate overnight.
When ready to serve, remove from refrigerator, and remove the Spring form from the pan. Place the Vanilla frosting in a pastry bag with a large fluted tip, and pipe dollops of frosting around the edge of the Cheesecake.
Remove the wrappers from 2 or 3 more of the Cosmic Brownies, and cut into small pieces. Place the pieces in the Frosting, and sprinkle Candy Coated Mini Chocolate Chips on the Frosting, and the Cheesecake.
Using a sharp knife slice the cheesecake into 2 inch pieces, and serve. Enjoy!

Notes

The brownie batter will be very thick. Make sure to spread it all the way to the edges of the pan.
Don't rush the cooling process. Letting the cheesecake cool gradually will help prevent cracking.
If your cheesecake does crack, cover it up with a big dollop of frosting or even whipped cream!

Nutrition