Coffee Brownie Cheesecake Delight: A Dreamy Dessert Recipe

Rich and decadent coffee brownie cheesecake promises an indulgent escape from ordinary desserts.

Layers of intense chocolate meld seamlessly with smooth cream cheese.

Delicate espresso notes dance through each creamy bite.

Chocolate lovers will swoon over this luxurious creation.

Every forkful brings a symphony of deep, complex flavors.

Passionate bakers can craft this showstopping treat with simple ingredients and minimal effort.

Let’s embark on a delicious journey that will wow your guests and satisfy your sweetest cravings.

Coffee Brownie Cheesecake Built to Impress

• Enjoy the perfect harmony of rich, fudgy brownies and creamy coffee-infused cheesecake that creates an irresistible dessert experience.
• Impress friends and family with a sophisticated dessert that looks complicated but comes together easily with straightforward steps and common ingredients.
• Experiment with different coffee intensities or add a chocolate drizzle to make this dessert uniquely yours, catering to personal taste preferences.
• Prepare this showstopping dessert in advance, allowing you to relax and enjoy stress-free entertaining while having a delectable treat ready to serve.

What Powers Coffee Brownie Cheesecake

Main Ingredients:

• Butter: Provides richness and helps bind the brownie ingredients together.
• Granulated Sugar, Brown Sugar: Add sweetness and contribute to the dense brownie texture.
• Eggs: Act as a binding agent and provide structure to the brownie base.
• All-Purpose Flour: Creates the fundamental structure of the brownie layer.
• Cocoa Powder: Delivers deep chocolate flavor and dark color.
• Chocolate Chips: Offer extra chocolate bursts throughout the brownie layer.

• Cream Cheese: Forms the creamy and smooth foundation of the cheesecake layer.
• Granulated Sugar: Sweetens the cheesecake mixture.
• Eggs: Help set and stabilize the cheesecake layer.
• Coffee: Provides a rich, deep flavor complementing the chocolate base.

• Vanilla Extract, Salt: Enhance and balance the overall flavor profile of the dessert.
• All-Purpose Flour: Helps stabilize the cheesecake layer and prevent cracking.

How to Layer Coffee Brownie Cheesecake Right

Step 1: Warm Up the Oven

Grab your springform pan and give it a light coating of butter or cooking spray.

Crank the oven dial to 350F and let it heat up while you prepare the delicious layers.

Step 2: Create the Chocolatey Brownie Foundation

In a cozy saucepan, melt the butter until it’s silky smooth.

• Sugars
• Eggs
• Vanilla extract

• Flour
• Cocoa powder
• Salt

Gently fold the dry ingredients into the wet mixture.

Sprinkle in chocolate chips and spread the batter into the prepared pan.

Pop it in the oven and bake for 25-30 minutes until a toothpick comes out with a few moist crumbs.

Step 3: Whip Up the Coffee Cheesecake Layer

Grab your electric mixer and beat the cream cheese until it’s velvety and smooth.

• Sugar
• Eggs
• Strong coffee
• Flour
• Vanilla extract

Mix until everything is beautifully combined and creamy.

Step 4: Layer and Bake the Masterpiece

Pour the coffee cheesecake mixture over the cooled brownie base.

Lower the oven temperature to 325F.

Slide the pan back into the oven and bake for 50-60 minutes.

You’ll know it’s perfect when the center has a gentle wobble but looks mostly set.

Step 5: Chill and Delight

Turn off the oven and crack the door open slightly.

Let the cheesecake rest inside for an hour to prevent cracking.

Transfer to the refrigerator and let it cool completely for at least 4 hours or overnight.

Slice, serve, and enjoy your decadent creation!

Tips for Coffee Brownie Cheesecake Success

• Use high-quality espresso or strong brewed coffee for maximum flavor intensity in the cheesecake layer.
• Wrap the springform pan with aluminum foil and place in a water bath to ensure smooth, crack-free cheesecake surface.
• Toss chocolate chips in a little flour before adding to brownie batter to prevent them from sinking during baking.
• Ensure cream cheese, eggs, and butter are at room temperature for smoother, more uniform mixing and better texture.
• Dip your knife in hot water and wipe dry between each slice for perfectly clean cheesecake cuts.

Best Way to Store Coffee Brownie Cheesecake

• Store the cheesecake in an airtight container or cover tightly with plastic wrap. Keep it in the refrigerator for up to 5 days, ensuring the flavor and texture remain delicious.
• Wrap individual slices or the whole cheesecake in plastic wrap, then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving.
• Never leave the cheesecake at room temperature for more than 2 hours to prevent bacterial growth and maintain food safety.
• Gently warm individual slices in the microwave for 10-15 seconds on low power. Alternatively, let the slice sit at room temperature for 15-20 minutes before serving to soften and enhance the creamy texture.

Pairing Picks for Coffee Brownie Cheesecake

• Pair Intense Coffee Stout: Complement the rich coffee and chocolate flavors with a robust coffee stout beer that echoes the dessert's deep, complex profile.
• Enhance with Hazelnut Liqueur: Drizzle a smooth hazelnut liqueur like Frangelico alongside the slice, which beautifully amplifies the coffee and chocolate undertones.
• Match with Vanilla Bean Ice Cream: Serve a scoop of creamy vanilla bean ice cream to balance the dense, intense brownie cheesecake and provide a cool, smooth contrast.
• Create Espresso Martini Companion: Serve a classic espresso martini alongside the dessert, matching the coffee notes and adding a sophisticated cocktail experience.

Remix Ideas for Coffee Brownie Cheesecake

• Gluten-Free Brownie Base: Replace all-purpose flour with almond flour or a gluten-free flour blend. Use gluten-free chocolate chips to maintain the recipe's integrity while catering to gluten-sensitive individuals.
• Vegan Coffee Cheesecake: Substitute cream cheese with cashew-based cream cheese. Use silken tofu or aquafaba instead of eggs. Replace butter with coconut oil or vegan margarine for a plant-based version.
• Low-Sugar Alternative: Swap granulated sugar with monk fruit sweetener or stevia. Use dark chocolate with higher cocoa content and less sugar. Add a touch of cinnamon to enhance natural sweetness without extra calories.
• Dairy-Free Option: Use coconut cream cheese instead of traditional cream cheese. Replace butter with coconut oil. Select dairy-free chocolate chips to create a lactose-free dessert that maintains rich, decadent flavors.

FAQs

• Can I use instant coffee instead of brewed coffee?

Yes, dissolve 1-2 tablespoons of instant coffee granules in a small amount of hot water to create the coffee mixture for the cheesecake layer.

• How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, bake at the correct temperature, and let the cheesecake cool gradually by leaving the oven door slightly open to prevent sudden temperature changes.

• What type of chocolate chips work best for the brownie base?

Semi-sweet or dark chocolate chips are recommended for the most balanced flavor, but you can also use milk chocolate chips if you prefer a sweeter taste.

• Can I make this recipe gluten-free?

Substitute the all-purpose flour with a gluten-free flour blend and ensure your cocoa powder and other ingredients are certified gluten-free.

Coffee Brownie Cheesecake Delight Recipe

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4.6 from 36 reviews

• Total Time: 7 hours 25 minutes
• Yield: 12 1x

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Description

Indulgent chocolate lovers will swoon over this coffee brownie cheesecake delight, where rich espresso-infused brownies marry creamy cheesecake layers. Silky smooth textures and deep mocha notes promise a luxurious dessert experience you cannot resist.

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Ingredients

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Main Ingredients:

• 1 cup unsalted butter
• 1 1/2 cups granulated sugar
• 4 large eggs
• 1 cup cocoa powder
• 16 ounces cream cheese, softened
• 1 cup granulated sugar
• 2 large eggs

Dry Ingredients:

• 1 cup all-purpose flour
• 1 tablespoon all-purpose flour
• 1/2 teaspoon salt

Flavor and Binding Ingredients:

• 1 cup chocolate chips
• 1/2 cup brewed coffee, cooled
• 1 teaspoon vanilla extract

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Instructions

1. Prepare the baking environment by greasing a 9-inch springform pan and heating the oven to 350F (175C).
2. Create the brownie foundation by melting butter and incorporating sugars, eggs, and vanilla in a saucepan. Separately mix dry ingredients like flour, cocoa, and salt, then gently fold into the wet mixture. Add chocolate chips and spread evenly in the prepared pan.
3. Bake the brownie base for 25-30 minutes until a toothpick comes out with moist crumbs. Allow to cool completely.
4. Craft the cheesecake layer by whipping cream cheese until silky smooth. Gradually integrate sugar, then carefully blend in eggs, coffee essence, flour, and vanilla until the mixture achieves a uniform consistency.
5. Carefully pour the coffee-infused cheesecake mixture over the cooled brownie base, ensuring even coverage.
6. Reduce oven temperature to 325F (160C) and bake for 50-60 minutes. The center should wobble slightly when gently shaken, indicating perfect consistency.
7. Turn off the oven, crack the door open, and let the cheesecake rest for one hour to prevent cracking.
8. Refrigerate for a minimum of 4 hours or ideally overnight to allow flavors to meld and texture to set perfectly before serving.

Notes

• Swap regular coffee with decaf or cold brew for a milder flavor profile that suits different caffeine preferences.
• Ensure cream cheese is room temperature to prevent lumps and create a silky smooth cheesecake texture.
• Line the springform pan with parchment paper for easier removal and cleaner slices of the dessert.
• Test the brownie base doneness by inserting a toothpick – it should come out with a few moist crumbs to maintain a fudgy consistency.

• Prep Time: 5 hours 55 minutes
• Cook Time: 1 hour 30 minutes
• Category: Desserts
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 400
• Sugar: 31 g
• Sodium: 250 mg
• Fat: 25 g
• Saturated Fat: 15 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 40 g
• Fiber: 2 g
• Protein: 6 g
• Cholesterol: 85 mg