Coffee Brownie Cheesecake Recipe

If you're a fan of chocolate, coffee, and cheesecake, then you're in for a real treat. This Coffee Brownie Cheesecake recipe combines the richness of fudgy brownies with the creaminess of a coffee-flavored cheesecake, creating a decadent dessert that's perfect for any occasion. The layers of this dessert provide a delightful contrast between the chewy brownie base, the smooth coffee cheesecake filling, and the topping of whipped cream or chocolate ganache for an extra indulgent touch.

Ready to create a dessert masterpiece? Read on to learn how to make this Coffee Brownie Cheesecake!

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What is Coffee Brownie Cheesecake?

Coffee Brownie Cheesecake is a layered dessert that combines three amazing treats into one. It starts with a rich, chocolatey brownie base, followed by a layer of creamy coffee-flavored cheesecake. The combination of intense chocolate and smooth, coffee-infused cheesecake creates an indulgent dessert that's both sophisticated and incredibly delicious. The contrast between the textures of the chewy brownie and creamy cheesecake is truly irresistible.

This dessert is perfect for coffee lovers and chocolate fans alike!

Ingredients List for Coffee Brownie Cheesecake

Here’s everything you’ll need to make this indulgent dessert:

For the Brownie Base:

• ½ cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup all-purpose flour
• ⅓ cup unsweetened cocoa powder
• ¼ teaspoon salt
• ½ teaspoon baking powder

For the Coffee Cheesecake Layer:

• 16 oz (2 blocks) cream cheese, softened
• ¾ cup granulated sugar
• 2 large eggs
• ½ cup sour cream
• 2 teaspoon vanilla extract
• 2 tablespoon instant coffee granules dissolved in 2 tablespoon hot water (or strong brewed coffee)

For the Optional Topping:

• 1 cup heavy cream (for whipped cream) or
• ½ cup semi-sweet or dark chocolate chips (for ganache)
• 1 tablespoon unsalted butter (if making ganache)
• 1 tablespoon brewed coffee (optional, for ganache)

Substitutions and Variations

This recipe is highly adaptable, so feel free to experiment with different variations:

• Gluten-Free Option: Use a gluten-free 1:1 baking flour in place of the all-purpose flour for a gluten-free version of this cheesecake.
• Dairy-Free Option: Replace the cream cheese and sour cream with dairy-free alternatives, such as cashew-based cream cheese and coconut cream, and use plant-based butter for the brownie base.
• Espresso Cheesecake: For a stronger coffee flavor, use espresso powder instead of instant coffee granules.
• Chocolate Chips in the Brownie Layer: Stir in ½ cup of chocolate chips into the brownie batter for extra chocolatey goodness.

Step-by-Step Cooking Instructions

How to Make the Brownie Base:

1. Preheat the oven and prepare the pan: Preheat your oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment paper.
2. Mix the wet ingredients: In a large bowl, whisk together the melted butter, granulated sugar, eggs, and vanilla extract until smooth and well combined.
3. Mix the dry ingredients: In a separate bowl, whisk together the flour, cocoa powder, salt, and baking powder.
4. Combine wet and dry ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix, as this can make the brownie layer tough.
5. Bake the brownie base: Pour the brownie batter into the prepared springform pan and smooth the top with a spatula. Bake for 15–18 minutes, or until the edges are set and a toothpick inserted into the center comes out with a few moist crumbs. The brownie base should be slightly underbaked to remain fudgy. Let the brownie layer cool while you prepare the cheesecake layer.

How to Make the Coffee Cheesecake Layer:

1. Beat the cream cheese and sugar: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy, about 2–3 minutes.
2. Add eggs, vanilla, and sour cream: Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream, and beat until the mixture is smooth.
3. Add the coffee: Dissolve the instant coffee granules in 2 tablespoon of hot water, then add it to the cream cheese mixture. Beat until the coffee is fully incorporated and the cheesecake filling is smooth.
4. Pour over the brownie base: Pour the coffee cheesecake mixture over the cooled brownie base and smooth the top with a spatula.
5. Bake the cheesecake: Reduce the oven temperature to 325°F (160°C). Bake the cheesecake for 40–50 minutes, or until the edges are set but the center is still slightly jiggly. Turn off the oven and crack the door open slightly, allowing the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
6. Chill the cheesecake: Once cooled, transfer the cheesecake to the refrigerator and let it chill for at least 4 hours or overnight for the best texture.

How to Make the Optional Topping:

Whipped Cream:

1. Whip the cream: In a large bowl, beat 1 cup of heavy cream until soft peaks form. Add 1–2 tablespoons of powdered sugar for sweetness, if desired. Spread or pipe the whipped cream over the chilled cheesecake before serving.

Chocolate Ganache:

1. Heat the cream: In a small saucepan, heat ½ cup of heavy cream over medium heat until it just begins to simmer. Remove from heat.
2. Add chocolate chips: Stir in ½ cup of semi-sweet or dark chocolate chips and 1 tablespoon unsalted butter, and stir until smooth. For a coffee twist, you can add 1 tablespoon brewed coffee. Allow the ganache to cool slightly before pouring it over the chilled cheesecake.

Common Mistakes to Avoid

• Overbaking the Brownie Base: Be sure to slightly underbake the brownie base, as it will continue baking with the cheesecake layer. Overbaking the brownie can result in a dry or overly firm base.
• Overmixing the Cheesecake Filling: Overmixing the cheesecake batter can incorporate too much air, leading to cracks as the cheesecake bakes. Mix until just combined for the best results.
• Skipping the Cooling Process: Allowing the cheesecake to cool gradually in the oven helps prevent cracks. Don’t skip this step, and make sure to chill the cheesecake for several hours to set properly.

Serving and Presentation Tips

This Coffee Brownie Cheesecake is a showstopper on its own, but you can add some extra touches to make it even more impressive:

How to Serve Coffee Brownie Cheesecake:

• Serve chilled: This cheesecake is best served chilled to allow the flavors to fully develop and the texture to be perfectly creamy.
• Add a topping: Top each slice with whipped cream, chocolate ganache, or a dusting of cocoa powder for a fancy touch.

Presentation Ideas for Coffee Brownie Cheesecake:

• Decorate with chocolate curls: Use a vegetable peeler to make chocolate curls from a chocolate bar and sprinkle them over the top of the cheesecake for an elegant finish.
• Swirl effect: When pouring the ganache over the cheesecake, swirl it around the edges to create a beautiful drip effect.
• Top with coffee beans: For a coffee-themed presentation, garnish each slice with a few chocolate-covered coffee beans or espresso beans.

Coffee Brownie Cheesecake Recipe Tips

• Room Temperature Ingredients: Make sure the cream cheese, eggs, and sour cream are at room temperature before mixing. This helps create a smooth, lump-free cheesecake batter.
• Make-Ahead: This cheesecake can be made a day in advance, making it the perfect dessert for parties or gatherings. It tastes even better the next day!
• Freezing: You can freeze this cheesecake for up to 3 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Thaw in the fridge overnight before serving.

Frequently Asked Questions (FAQs)

Can I Use Store-Bought Brownie Mix for the Base?

Yes! If you’re short on time, you can use store-bought brownie mix for the base. Prepare the mix according to the package instructions, and bake it in the springform pan as directed in this recipe.

How Do I Prevent My Cheesecake from Cracking?

To prevent cracks, bake the cheesecake in a water bath, and avoid overmixing the batter. Also, cooling the cheesecake in the oven with the door slightly open helps it cool slowly, reducing the chances of cracking.

Can I Use Espresso Instead of Instant Coffee?

Yes! You can substitute the instant coffee with 2–3 tablespoons of brewed espresso for a strong coffee flavor in the cheesecake layer.

Conclusion

This Coffee Brownie Cheesecake is the ultimate dessert for coffee and chocolate lovers. The combination of a fudgy brownie base, creamy coffee-flavored cheesecake, and rich toppings like whipped cream or ganache makes this a truly indulgent treat. Whether you’re making it for a special occasion or just because, this dessert is sure to impress.

Ready to bake the perfect combination of brownies, coffee, and cheesecake? Happy baking!

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