Description
This Coffee Brownie Cheesecake is a decadent dessert combining rich, fudgy brownie base with a creamy coffee-infused cheesecake topping. Perfect for coffee lovers, it features a moist cocoa brownie layer and a smooth cheesecake layer infused with strong brewed coffee, baked together for a delightful pairing of flavors and textures.
Ingredients
Scale
Brownie Layer
- 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
Coffee Cheesecake Layer
- 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 the Oven: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to prepare for baking.
- Mix Brownie Ingredients: In a large bowl, whisk together melted butter and granulated sugar until smooth. Add the eggs and vanilla extract, mixing until fully combined. Sift in the cocoa powder, all-purpose flour, salt, and baking powder, then gently stir until just combined. Pour the brownie batter evenly into the prepared pan.
- Prepare Coffee Cheesecake: In a separate bowl, beat the softened cream cheese and sugar until smooth and creamy. Add the eggs one at a time, beating well after each addition to ensure a smooth mixture. Stir in the cooled brewed coffee and vanilla extract until fully incorporated, then add the flour and mix until smooth.
- Combine Layers: Pour the prepared cheesecake mixture over the brownie batter in the springform pan, spreading it evenly to cover the brownie layer.
- Bake: Place the pan in the preheated oven and bake for 45-50 minutes, or until the center is set and slightly jiggles when shaken. Once done, remove from oven and allow to cool to room temperature.
- Chill: Refrigerate the cheesecake for at least 4 hours or overnight to fully set and develop flavors.
- Serve: Remove the cheesecake from the springform pan. Slice and serve chilled. Optionally, garnish with whipped cream or chocolate shavings for an extra touch.
Notes
- Make sure the cream cheese is fully softened to avoid lumps in the cheesecake layer.
- Use strong brewed coffee for a pronounced coffee flavor in the cheesecake.
- Do not overmix the brownie batter to keep it fudgy and tender.
- Allow the cheesecake to fully chill before slicing for clean cuts.
- Store leftovers covered in the refrigerator for up to 3 days.
