Introduction

This Coffee Brownie Cheesecake is a rich and indulgent dessert that combines the deep flavors of chocolate and coffee in a luscious creamy cheesecake layered over a fudgy brownie base. Perfect for coffee lovers and chocolate enthusiasts alike, this dessert is sure to impress your guests or satisfy your own sweet tooth.

A round cake with a light brown base layer sits on a white scalloped plate. The top layer is dark chocolate ganache, smooth and shiny, covering the entire surface. Around the edge, there are evenly spaced swirls of light brown cream frosting, each topped with a glossy dark chocolate-coated coffee bean. The center is piled high with dark chocolate curls, dusted lightly with cocoa powder. The cake is placed on a cream cloth over a white marbled surface, with scattered coffee beans nearby. In the background, there is a clear glass cup filled with black coffee and two small white bowls, one filled with coffee beans and the other with chocolate-covered coffee beans. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate covered coffee beans
Cocoa powder, for dusting
1 cup heavy cream, cold
1 tablespoon instant coffee granules
6 tablespoons powdered sugar
5 oz. dark chocolate, chopped
1 tablespoon vegetable shortening
1½ cups dark chocolate chips
½ cup heavy cream
2 tablespoons instant coffee granules
3 (8 oz) packages (24 oz total) cream cheese, room temperature
1 cup granulated sugar
1 tablespoon cornstarch
2 tablespoons instant coffee granules
2 tablespoons hot water
2 teaspoons pure vanilla extract
½ cup sour cream, room temperature
½ cup heavy cream, room temperature
3 large eggs, room temperature
1 large egg yolk
¾ cup unsalted butter, cubed
¾ cup granulated sugar
½ cup light brown sugar, packed
2 large eggs, room temperature
1 large egg yolk
1½ teaspoons pure vanilla extract
¾ cup all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon salt

Instructions

Step 1: Preheat the oven to 350°F (180°C). Line the bottom of a 9-inch springform pan with parchment paper and spray the sides with non-stick spray. Set aside.
Step 2: Place cubed butter in a medium heat-safe bowl over a saucepan of simmering water. Stir constantly until the butter is completely melted.
Step 3: Remove from heat and immediately add both sugars. Whisk until the sugar dissolves and the mixture is smooth.
Step 4: Add eggs, egg yolk, and vanilla. Whisk slowly until combined, taking care not to overmix.
Step 5: Sift in flour, cocoa powder, and salt. Fold in with a rubber spatula until fully blended.
Step 6: Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs. Let cool completely in the pan on a wire rack. Lower oven temperature to 300°F (150°C).
Step 7: Wrap the outside of the springform pan with a large piece of aluminum foil to prevent water from seeping in during the water bath, or place the pan inside a slightly larger pot.
Step 8: In a mixer bowl fitted with a paddle attachment, beat cream cheese on medium-low speed for 2-4 minutes until creamy.
Step 9: Scrape down the sides. Add sugar and cornstarch and beat until smooth.
Step 10: Dissolve 2 tablespoons instant coffee granules in hot water. Add coffee mixture, vanilla, sour cream, and heavy cream to the bowl. Beat until smooth.
Step 11: Scrape down the bowl again and add eggs and yolk one at a time, mixing slowly and just until combined. Avoid overbeating.
Step 12: Pour the cheesecake batter onto the cooled brownie base and place the springform pan in a larger pan for the water bath.
Step 13: Boil a few cups of water and carefully pour it into the larger pan until it reaches a few inches up the sides of the springform pan. Avoid water spilling over the top.
Step 14: Bake at 300°F (150°C) for about 1 hour and 15 minutes, until the edges are set and the center jiggles slightly.
Step 15: Turn off the oven and leave cheesecake inside for 30 minutes. Then crack the oven door open and cool for another 30 minutes to prevent cracking.
Step 16: Remove the cheesecake from the water bath and foil. Run a knife around the edge to loosen and cool completely on a wire rack.
Step 17: Place chocolate chips in a medium bowl and set aside.
Step 18: Heat ½ cup heavy cream in a small saucepan until it begins to boil.
Step 19: Remove from heat, stir in 1 tablespoon instant coffee granules until dissolved.
Step 20: Pour the hot cream mixture over the chocolate chips. Cover and let sit for 5 minutes.
Step 21: Stir ganache until smooth. If needed, microwave in 15-second intervals, stirring between until fully melted.
Step 22: Pour ganache over the cooled cheesecake. Refrigerate for at least 8 hours or overnight to chill and set.
Step 23: Combine chopped dark chocolate and vegetable shortening in a small heat-safe bowl. Microwave in 30-second intervals, stirring until melted and smooth.
Step 24: Spread melted chocolate evenly on the back of a clean baking sheet and refrigerate 10-15 minutes to set.
Step 25: Remove chilled chocolate sheet and use a bench scraper to create chocolate curls. Store curls in the refrigerator until ready to use.
Step 26: The next day, beat cold heavy cream, instant coffee granules, and powdered sugar in a medium bowl with a hand mixer until stiff peaks form, about 3-4 minutes.
Step 27: Remove the cheesecake from the refrigerator and springform pan ring. Transfer the cheesecake to a serving platter.
Step 28: Fill a pastry bag fitted with a large star tip and pipe a border of whipped cream around the top edge of the cheesecake.
Step 29: Garnish the center with chocolate curls, dust with cocoa powder, and place a chocolate covered coffee bean on each whipped cream swirl. Slice and serve.

Tips & Variations

Use high-quality dark chocolate and freshly brewed strong coffee granules for the richest flavor.
For a less intense coffee taste, reduce the amount of instant coffee granules in the cheesecake and ganache.
To avoid cracking, don’t overbeat the cheesecake batter and cool the cheesecake gradually in the oven as instructed.
Try adding a splash of coffee liqueur to the ganache for a subtle adult twist.
Chocolate curls can be made ahead and stored in an airtight container in the fridge for up to 2 days.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it tightly wrapped or in an airtight container to prevent the dessert from absorbing any odors. When ready to serve, you may want to let it sit at room temperature for 10-15 minutes for easier slicing. Do not freeze the cheesecake, as the texture may be affected.

How to Serve

A close-up view of a layered dessert with three main layers visible on a white plate on a white marbled surface; the bottom layer is dark brown and dense, resembling a chocolate brownie base, the middle layer is thick and creamy with a light caramel color, topped by a thin, smooth, dark chocolate ganache layer. On top of the ganache are decorative swirls of light brown cream, each crowned with a shiny dark chocolate ball, and several large, curled dark chocolate shavings scattered across the top. The dessert is partially sliced, showing the texture of each layer clearly. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the brownie base ahead of time?

Yes, the brownie base can be baked and cooled a day in advance. Cover it well and store at room temperature until ready to add the cheesecake layer.

What if I don’t have instant coffee granules?

Instant coffee granules are preferred for a smooth, intense coffee flavor without adding liquid. If you don’t have them, you can substitute with very strong brewed coffee but reduce other liquids in the recipe slightly to maintain the cheesecake texture.