Description
This Coffee Brownie Cheesecake is a luscious blend of rich, fudgy brownie and smooth coffee-flavored cheesecake. Featuring a decadent chocolate base combined with a creamy coffee-infused cheesecake topping, this dessert is perfect for coffee lovers and chocolate enthusiasts alike. Baked to perfection and chilled for a creamy texture, it’s an indulgent treat that serves 12 and is perfect for gatherings or special occasions.
Ingredients
Scale
Brownie Layer
- 1/2 cup (115g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup (40g) unsweetened cocoa powder
- 1/2 cup (60g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
Coffee Cheesecake Layer
- 16 oz (450g) cream cheese, softened
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 1/4 cup (60ml) strong brewed coffee, cooled
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Instructions
- Preheat the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prepare it for baking.
- Mix Brownie Ingredients: In a large bowl, whisk together the melted butter and granulated sugar until the mixture is smooth. Add the eggs and vanilla extract, mixing thoroughly. Sift in cocoa powder, all-purpose flour, salt, and baking powder, then stir gently until just combined. Pour the brownie batter into the prepared pan and spread it evenly.
- Prepare Coffee Cheesecake: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Stir in the cooled brewed coffee and vanilla extract until well blended. Finally, add the flour and mix until the batter is smooth and consistent.
- Combine Layers: Carefully pour the cheesecake mixture over the brownie batter in the springform pan, ensuring an even layer.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes or until the cheesecake center is set but still slightly jiggles when the pan is gently shaken. Remove from the oven and allow the cheesecake to cool to room temperature.
- Chill: Once cooled, refrigerate the cheesecake for at least 4 hours or overnight to allow it to set completely and develop its creamy texture.
- Serve: When ready to serve, carefully remove the sides of the springform pan. Slice the cheesecake into 12 portions and serve chilled. Optionally, garnish with whipped cream or chocolate shavings for an extra special touch.
Notes
- For the best coffee flavor, use freshly brewed strong coffee and allow it to cool before adding to the cheesecake mixture.
- Ensure the cream cheese is softened at room temperature for a smooth cheesecake batter without lumps.
- You can prepare the cheesecake a day ahead to allow flavors to meld and to save time on the day of serving.
- Use a water bath if desired to help prevent cracking in the cheesecake, but it is not mandatory for this recipe.
- If you don’t have a springform pan, a regular 9-inch cake pan can be used but removal might be more challenging.
