Description
A delightful dessert combining a fudgy brownie base with a smooth coffee-flavored cheesecake filling.
Ingredients
Scale
- 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
- 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 your oven to 350°F (175°C). Grease a 9-inch springform pan.
- In a large bowl, whisk together the melted butter and sugar until smooth. Add the eggs and vanilla extract, mixing well. Sift in the cocoa powder, flour, salt, and baking powder, and stir until just combined. Pour the brownie batter into the prepared pan.
- In another bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the cooled coffee and vanilla extract until fully combined. Mix in the flour until smooth.
- Pour the cheesecake mixture over the brownie layer in the pan.
- Bake for 45-50 minutes, or until the center is set but slightly jiggly when shaken. Remove from the oven and let it cool to room temperature. Refrigerate for at least 4 hours or overnight for best results.
- Once chilled, carefully remove the cheesecake from the springform pan. Slice and serve chilled.
Notes
Optional toppings include whipped cream or chocolate shavings. Can be made a day in advance.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 110mg
Keywords: cheesecake, brownie, coffee, dessert