Decadent Coffee Brownie Cheesecake Recipe | Rich, Creamy, and Irresistible

Coffee Brownie Cheesecake is a dessert lover’s dream—a decadent fusion of rich chocolate brownies and creamy coffee-flavored cheesecake. This dessert brings together the bold bitterness of coffee, the indulgence of chocolate, and the smoothness of cream cheese. Perfect for coffee enthusiasts, chocolate addicts, and anyone looking for a stunning dessert centerpiece, this recipe will impress at family gatherings, parties, or simply as a treat for yourself. Let’s dive into creating this irresistible cheesecake step by step!

Ingredients

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Coffee Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup brewed coffee, cooled
• 1/2 cup sour cream
• 3 large eggs
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract

For the Coffee Ganache (Optional):

• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream
• 1 tbsp brewed coffee

For Decoration:

• Whipped cream
• Coffee beans or chocolate shavings

Preparation

Step 1: Prepare the Brownie Base

1. Preheat your oven to 350°F (175°C).
2. Line a 9-inch springform pan with parchment paper or grease it lightly to prevent sticking.
3. In a mixing bowl, combine melted butter and granulated sugar until smooth.
4. Whisk in the eggs and vanilla extract until fully incorporated.
5. Add the flour, cocoa powder, and salt, mixing until a smooth batter forms.
6. Pour the brownie batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the brownie base cool completely while you prepare the cheesecake layer.

Step 2: Make the Coffee Cheesecake Layer

1. Lower the oven temperature to 325°F (160°C).
2. In a large bowl, beat the softened cream cheese and sugar together until creamy and lump-free.
3. Gradually add the cooled brewed coffee, sour cream, and vanilla extract, mixing thoroughly.
4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Sprinkle in the flour and mix just until combined—avoid overmixing to maintain a smooth texture.
6. Pour the cheesecake mixture over the cooled brownie base in the springform pan, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. Place the springform pan in the oven and bake for 50-60 minutes. The cheesecake should be set but slightly jiggly in the center when gently shaken.
2. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for about an hour. This helps prevent cracks on the surface.
3. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.

Step 4: Add the Coffee Ganache (Optional)

1. In a small saucepan, heat the heavy cream and brewed coffee over low heat until warm (do not boil).
2. Pour the warm mixture over the dark chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy.
3. Spread the ganache evenly over the chilled cheesecake, allowing it to drizzle slightly over the edges if desired.

Step 5: Decorate & Serve

1. Before serving, top the cheesecake with whipped cream swirls, coffee beans, or chocolate shavings for an elegant finish.
2. Slice into even portions and serve cold.

Cooking Notes

• Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature. This helps achieve a smooth cheesecake batter.
• Brewed Coffee: For a bold coffee flavor, use strong coffee or espresso. Avoid instant coffee for the best results.
• Ganache Substitute: If you don’t want to make ganache, dust the cheesecake with cocoa powder or drizzle melted chocolate instead.
• Springform Pan: Always use a springform pan for easy removal of the cheesecake without damaging its layers.

Serving Suggestions

Coffee Brownie Cheesecake pairs beautifully with:

1. A freshly brewed cup of coffee, cappuccino, or latte.
2. A scoop of vanilla ice cream for an added touch of creaminess.
3. Fresh berries such as strawberries or raspberries to balance the richness.
4. A drizzle of caramel or chocolate sauce on the plate for an elegant presentation.

Tips

• Preventing Cracks: Use a water bath (bain-marie) to bake the cheesecake. Wrap the springform pan in foil and place it in a larger pan filled with hot water. This ensures even baking and reduces the risk of cracks.
• Slicing Tips: Dip a knife in hot water, then wipe it dry before slicing for clean, neat cuts. Repeat after each slice.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days. Freeze individual slices for up to 2 months.

Prep Time:30 minutes

Cooking Time:1 hour 20 minutes

Total Time:6 hours (including chilling time)

Nutritional Information (per slice, based on 10 servings):

• Calories: 450
• Protein: 6g
• Sodium: 220mg

FAQs

Q: Can I make this cheesecake without coffee?

A: Yes! Substitute the coffee with milk or cream for a non-coffee version.

Q: Can I use a store-bought brownie mix?

A: Absolutely! Prepare the mix as per package instructions and use it as the base.

Q: How do I prevent my cheesecake from sinking?

A: Avoid overmixing the batter and ensure gradual cooling to prevent sudden temperature changes.

Conclusion

Coffee Brownie Cheesecake is a showstopping dessert that combines two beloved flavors—coffee and chocolate—into one heavenly creation. Its layered beauty and rich, creamy taste make it worth every step of preparation. Whether you’re hosting a special occasion or treating yourself to something indulgent, this cheesecake is bound to become a favorite. Enjoy every bite!

Coffee Brownie Cheesecake

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• Author: Imili Johnson
• Total Time: 6 hours (including chilling time)

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Ingredients

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Ingredients

For the Brownie Base:

• 1/2 cup unsalted butter, melted
• 1 cup granulated sugar
• 2 large eggs
• 1/2 cup all-purpose flour
• 1/3 cup unsweetened cocoa powder
• 1/4 tsp salt
• 1 tsp vanilla extract

For the Coffee Cheesecake Layer:

• 16 oz cream cheese, softened
• 1 cup granulated sugar
• 1/4 cup brewed coffee, cooled
• 1/2 cup sour cream
• 3 large eggs
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract

For the Coffee Ganache (Optional):

• 1/2 cup dark chocolate chips
• 1/4 cup heavy cream
• 1 tbsp brewed coffee

For Decoration:

• Whipped cream
• Coffee beans or chocolate shavings

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Instructions

Preparation

Step 1: Prepare the Brownie Base

1. Preheat your oven to 350°F (175°C).
2. Line a 9-inch springform pan with parchment paper or grease it lightly to prevent sticking.
3. In a mixing bowl, combine melted butter and granulated sugar until smooth.
4. Whisk in the eggs and vanilla extract until fully incorporated.
5. Add the flour, cocoa powder, and salt, mixing until a smooth batter forms.
6. Pour the brownie batter into the prepared pan and spread it evenly.
7. Bake for 20-25 minutes, or until the edges are set and a toothpick inserted in the center comes out with a few moist crumbs.
8. Let the brownie base cool completely while you prepare the cheesecake layer.

Step 2: Make the Coffee Cheesecake Layer

1. Lower the oven temperature to 325°F (160°C).
2. In a large bowl, beat the softened cream cheese and sugar together until creamy and lump-free.
3. Gradually add the cooled brewed coffee, sour cream, and vanilla extract, mixing thoroughly.
4. Add the eggs one at a time, ensuring each is fully incorporated before adding the next.
5. Sprinkle in the flour and mix just until combined—avoid overmixing to maintain a smooth texture.
6. Pour the cheesecake mixture over the cooled brownie base in the springform pan, smoothing the top with a spatula.

Step 3: Bake the Cheesecake

1. Place the springform pan in the oven and bake for 50-60 minutes. The cheesecake should be set but slightly jiggly in the center when gently shaken.
2. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for about an hour. This helps prevent cracks on the surface.
3. Once cooled, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight for best results.

Step 4: Add the Coffee Ganache (Optional)

1. In a small saucepan, heat the heavy cream and brewed coffee over low heat until warm (do not boil).
2. Pour the warm mixture over the dark chocolate chips in a bowl. Let sit for a minute, then stir until smooth and glossy.
3. Spread the ganache evenly over the chilled cheesecake, allowing it to drizzle slightly over the edges if desired.

Step 5: Decorate & Serve

1. Before serving, top the cheesecake with whipped cream swirls, coffee beans, or chocolate shavings for an elegant finish.
2. Slice into even portions and serve cold.

Notes

Cooking Notes

• Room Temperature Ingredients: Ensure all your ingredients, especially cream cheese and eggs, are at room temperature. This helps achieve a smooth cheesecake batter.
• Brewed Coffee: For a bold coffee flavor, use strong coffee or espresso. Avoid instant coffee for the best results.
• Ganache Substitute: If you don’t want to make ganache, dust the cheesecake with cocoa powder or drizzle melted chocolate instead.
• Springform Pan: Always use a springform pan for easy removal of the cheesecake without damaging its layers.

• Prep Time: 30 minutes
• Cook Time: 1 hour 20 minutes

Nutrition

• Calories: 450
• Sodium: 220mg
• Protein: 6g