Coffee Brownie Cheesecake

Are you ready to take your dessert game to the next level? If you love the rich taste of chocolate combined with the bold flavor of coffee, then this Coffee Brownie Cheesecake is the perfect treat for you. It’s a delightful blend of a fudgy brownie base, creamy coffee-infused cheesecake, and a smooth chocolate ganache on top. This recipe is simple to make, and the end result is truly impressive!

Why Make This Recipe

This Coffee Brownie Cheesecake is perfect for any occasion, whether it’s a family gathering, a birthday celebration, or just a cozy night at home. The combination of brownie and cheesecake is an absolute crowd-pleaser. Plus, the coffee flavor adds a unique twist that makes it stand out from traditional desserts. It’s not just a dessert; it’s an experience!

How to Make Coffee Brownie Cheesecake

Ingredients

3/4 cup unsalted butter, cubed
3/4 cup granulated sugar
1/2 cup light brown sugar, packed
2 large eggs, room temperature
1 large egg yolk
1 1/2 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
3 (8 ounce) packages cream cheese, room temperature
1 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons instant coffee granules
2 tablespoons hot water
2 teaspoons pure vanilla extract
1/2 cup sour cream, room temperature
1/2 cup heavy cream, room temperature
3 large eggs, room temperature
1 large egg yolk
1 1/2 cups dark chocolate chips
1/2 cup heavy cream
2 tablespoons instant coffee granules
5 oz dark chocolate, chopped
1 tablespoon vegetable shortening
1 cup heavy cream, cold
1 tablespoon instant coffee granules
6 tablespoons powdered sugar
Chocolate-covered coffee beans (optional)
Cocoa powder, for dusting (optional)

Directions

Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray.
Melt the butter in a medium heat-safe bowl over a saucepan of simmering water. Once melted, whisk in the granulated and brown sugars until smooth. Add the eggs, egg yolk, and vanilla, mixing until combined. Sift in the flour, cocoa powder, and salt, and stir until blended.
Pour the brownie batter into the pan and spread evenly. Bake for 20-25 minutes, until a toothpick comes out with moist crumbs. Cool completely on a wire rack. Lower the oven temperature to 300°F.
Wrap the springform pan in aluminum foil to prevent water from seeping in, and place it in a larger pan for the water bath.
For the coffee cheesecake filling, beat the cream cheese until creamy. Add the sugar and cornstarch. Dissolve the instant coffee in hot water and add to the mixture along with the vanilla, sour cream, and heavy cream. Beat until smooth. Add the eggs and yolk one at a time, mixing just until combined.
Pour the cheesecake filling over the cooled brownie base. Place the pan in the larger pan and add hot water to the larger pan (a few inches up the sides). Bake at 300°F for 1 hour and 15 minutes. Turn off the oven, crack the door, and let cool for 1 hour. Remove from the water bath and cool completely.
For the chocolate coffee ganache, heat the heavy cream until just boiling. Add the instant coffee and stir until dissolved. Pour over the chocolate chips and let sit for 5 minutes; stir until smooth. Refrigerate for at least 8 hours or overnight after pouring over the cooled cheesecake.
For the chocolate curls, melt the chopped chocolate and shortening together in a microwave. Spread the melted chocolate on the back of a baking sheet and refrigerate until set. Use a bench scraper to create curls.
For the coffee whipped cream, beat the heavy cream, instant coffee, and powdered sugar in a cold bowl until stiff peaks form.
Remove the cheesecake from the springform pan, pipe whipped cream around the edges, garnish with chocolate curls, and dust with cocoa powder. Top with chocolate-covered coffee beans if desired.
Slice and enjoy!

How to Serve Coffee Brownie Cheesecake

Serve each slice of this Coffee Brownie Cheesecake with a dollop of coffee whipped cream on top. For an extra special treat, add chocolate-covered coffee beans for garnish. This dessert pairs wonderfully with a cup of coffee or a scoop of vanilla ice cream.

How to Store Coffee Brownie Cheesecake

To store your Coffee Brownie Cheesecake, cover it well with plastic wrap or place it in an airtight container. It can be refrigerated for up to a week. If you need to keep it longer, consider freezing individual slices in freezer-safe containers for up to three months. Just remember to thaw in the fridge overnight before enjoying!

Tips to Make Coffee Brownie Cheesecake

Make sure all your ingredients, especially the cream cheese and eggs, are at room temperature for the best texture.
For a deeper coffee flavor, you can increase the amount of instant coffee granules in the cheesecake filling.
Let the cheesecake cool slowly in the oven to prevent cracking on the surface.

Variation

If you want to try a different flavor, you can swap out the coffee for espresso powder or even flavored extracts like hazelnut or almond. You can also add nuts or caramel swirls for added texture.

FAQs

1. Can I make this cheesecake without coffee?
Yes, you can leave out the coffee for a classic chocolate brownie cheesecake. Just replace the coffee with an equal amount of milk or cream.

2. Can I use a different type of chocolate?
Absolutely! You can use semi-sweet or milk chocolate instead of dark chocolate for a sweeter taste.

3. How long does the cheesecake need to chill after baking?
It is best to chill the cheesecake in the refrigerator for at least 8 hours or overnight to let it set properly.

Enjoy whipping up this Coffee Brownie Cheesecake and impress your friends and family with this incredible dessert!