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Coffee Brownie Cheesecake Recipe - katyrecipes.com Coffee Brownie Cheesecake Recipe - katyrecipes.com Print

Coffee Brownie Cheesecake Recipe

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This Coffee Brownie Cheesecake recipe brings together the perfect combination of rich, fudgy brownies and creamy, coffee-infused cheesecake. With layers of intense chocolate flavor and a hint of coffee, this indulgent dessert is ideal for coffee lovers and chocolate fans alike. Perfect for special occasions or whenever you're craving a luscious and decadent treat!

Ingredients

Scale
  • For the Brownie Base:
    • 1/2 cup unsalted butter, melted
    • 1 cup granulated sugar
    • 1/2 cup cocoa powder
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/2 cup all-purpose flour
    • 1/4 tsp salt
  • For the Coffee Cheesecake Layer:
    • 16 oz cream cheese, softened
    • 1 cup granulated sugar
    • 2 large eggs
    • 1 tsp vanilla extract
    • 1/4 cup strong brewed coffee (cooled)
    • 2 tbsp all-purpose flour
  • For the Ganache Topping (Optional):
    • 1/2 cup heavy cream
    • 1 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350°F (175°C). Grease a 9-inch springform pan or line with parchment paper.
  • Make the Brownie Base:
    • In a bowl, whisk together melted butter and sugar until combined. Add cocoa powder, eggs, and vanilla extract, mixing well.
    • Stir in flour and salt until just combined. Spread the brownie batter evenly in the bottom of the prepared springform pan.
    • Bake for 15-18 minutes, or until set. Let it cool slightly while preparing the cheesecake layer.
  • Make the Coffee Cheesecake Layer:
    • In a large bowl, beat the softened cream cheese and sugar until smooth.
    • Add the eggs one at a time, followed by vanilla extract and brewed coffee.
    • Mix in the flour until the batter is smooth and creamy.
    • Pour the coffee cheesecake mixture over the cooled brownie base.
  • Bake the Cheesecake:
    • Reduce the oven temperature to 325°F (160°C).
    • Bake the cheesecake for 45-55 minutes, or until the center is set but still slightly jiggly.
    • Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for 1 hour.
    • Transfer to the refrigerator and chill for at least 4 hours or overnight.
  • Make the Ganache (Optional):
    • Heat the heavy cream until just simmering, then pour over the chocolate chips in a bowl. Let sit for a minute, then stir until smooth.
    • Pour the ganache over the chilled cheesecake, allowing it to drizzle over the edges.
  • Serve:
    • Slice and enjoy the decadent Coffee Brownie Cheesecake!

Notes

  • For stronger coffee flavor, increase the amount of brewed coffee or use espresso.
  • Let the cheesecake chill completely for the best texture and flavor.
  • Store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://katyrecipes.com/coffee-brownie-cheesecake-recipe/