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Coffee Brownie Cheesecake

Irresistible Coffee Brownie Cheesecake You’ll Want to Devour

Indulge in this Coffee Brownie Cheesecake, a perfect blend of rich chocolate and coffee flavors.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Chilling Time 4 hours
Total Time 5 hours 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter or salted butter for different flavor
  • 1 cup Granulated Sugar can substitute with more brown sugar
  • 1 cup Light Brown Sugar adds moisture and hint of molasses
  • 4 large Eggs room temperature for better mixing
  • 1 cup All-Purpose Flour use gluten-free alternative if needed
  • 1 cup Unsweetened Cocoa Powder Dutch-process for extra depth
  • 0.5 teaspoon Salt balances sweetness
For the Cheesecake Filling
  • 16 ounces Cream Cheese softened for a smooth finish
  • 1 cup Sour Cream Greek yogurt can be substituted
  • 2 tablespoons Instant Coffee Granules substitute with brewed coffee if needed
  • 1 cup Heavy Cream light cream can be used but results differ
For the Ganache and Toppings
  • 2 cups Dark Chocolate Chips semi-sweet chips are a great alternative
  • 2 tablespoons Powdered Sugar for sweetening whipped cream
  • to taste Chocolate Covered Coffee Beans optional garnish

Equipment

  • 9-inch springform pan
  • medium saucepan
  • large mixing bowl
  • electric mixer
  • Baking Dish
  • Spatula

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (180°C) and prepare a 9-inch springform pan with parchment paper and non-stick spray.
  2. Melt 1 cup of unsalted butter in a medium saucepan, then mix in 1 cup of granulated sugar and 1 cup of light brown sugar until combined.
  3. Add 4 large eggs one at a time, along with 1 teaspoon of vanilla extract, then mix dry ingredients together and fold into wet ingredients.
  4. Spread the brownie batter in the springform pan and bake for 20-25 minutes, then cool completely.
  5. Wrap the springform pan in aluminum foil to prevent leaks and prepare a water bath.
  6. Beat 16 ounces of cream cheese until smooth, then add 1 cup of granulated sugar and 1/4 cup of cornstarch; mix well.
  7. Dissolve 2 tablespoons of instant coffee granules in 1 cup of sour cream and add to the cream cheese mixture, mixing gently.
  8. Pour cheesecake filling over cooled brownie, pour boiling water into the baking dish, and bake at 300°F (150°C) for about 1 hour and 15 minutes.
  9. After baking, allow the cheesecake to cool gradually in the oven for about 1 hour. Then cool completely before refrigerating.
  10. For the ganache, heat 1 cup of heavy cream and stir in 2 tablespoons of instant coffee granules until dissolved. Pour over 2 cups of chocolate chips.
  11. Once melted, allow the ganache to cool until thickened, then pour over the cheesecake.
  12. Chill cheesecake for at least 2 hours, whip 1 cup of heavy cream with 2 tablespoons of powdered sugar, and garnish as desired.

Nutrition

Serving: 1sliceCalories: 360kcalCarbohydrates: 32gProtein: 7gFat: 24gSaturated Fat: 14gTrans Fat: 1gCholesterol: 90mgSodium: 300mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 600IUCalcium: 80mgIron: 2mg

Notes

For the best flavor and texture, refrigerate overnight. Ensure all ingredients are at room temperature before mixing. Wrap the springform pan tightly to prevent any leaks during the baking process.

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