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Coffee Brownie Cheesecake Recipe

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4.5 from 50 reviews

This decadent Coffee Brownie Cheesecake combines rich chocolate brownies with a creamy coffee-flavored cheesecake, topped with a smooth coffee ganache and decorated with chocolate curls and coffee beans. Perfect for coffee and chocolate lovers looking for an indulgent dessert.

Ingredients

Scale

Brownie Base

  • 3/4 cup unsalted butter, cubed
  • 3/4 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs, room temperature
  • 1 large egg yolk
  • 1 1/2 teaspoon pure vanilla extract
  • 3/4 cup all-purpose flour
  • 1/2 cup unsweetened cocoa powder
  • 1/4 teaspoon salt

Cheesecake Filling

  • 3 (8 ounce) packages (24 oz) cream cheese, room temperature
  • 1 cup granulated sugar
  • 1 tablespoon cornstarch
  • 2 tablespoon instant coffee granules
  • 2 tablespoon hot water
  • 2 teaspoon pure vanilla extract
  • 1/2 cup sour cream, room temperature
  • 1/2 cup heavy cream, room temperature
  • 3 large eggs, room temperature
  • 1 large egg yolk

Coffee Ganache

  • 1 and 1/2 cups dark chocolate chips
  • 1/2 cup heavy cream
  • 2 tablespoon instant coffee granules

Chocolate Curls

  • 5 oz. dark chocolate, chopped
  • 1 tablespoon vegetable shortening

Whipped Cream Topping

  • 1 cup heavy cream, cold
  • 1 tablespoon instant coffee granules
  • 6 tablespoon powdered sugar

Garnish

  • Chocolate covered coffee beans
  • Cocoa powder, for dusting

Instructions

  1. Preheat and prepare pan: 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.
  2. Melt butter for brownie base: Place cubed butter in a medium heat-safe mixing bowl over a saucepan of simmering water. Stir constantly until the butter is completely melted.
  3. Add sugars to melted butter: Remove bowl from heat, immediately add granulated and brown sugars, whisking until sugar dissolves and mixture is smooth.
  4. Mix eggs and vanilla: Add eggs and egg yolk, plus vanilla extract; slowly whisk until combined without overmixing.
  5. Add dry ingredients: Sift flour, cocoa powder, and salt into the mixture. Gently fold with a rubber spatula until well blended.
  6. Bake the brownie base: 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. Cool completely on a wire rack. Lower oven temperature to 300°F.
  7. Prepare water bath protection: Use a large piece of aluminum foil to wrap the outside of the springform pan completely, or place the pan in a slightly larger pot to prevent water seepage.
  8. Beat cream cheese: In an electric mixer with paddle attachment or handheld mixer, beat cream cheese on medium-low speed until creamy (2–4 minutes).
  9. Add sugar and cornstarch: Scrape bowl sides, add sugar and cornstarch, beat until smooth.
  10. Dissolve coffee: Mix instant coffee granules with hot water until dissolved. Add to the bowl along with vanilla extract, sour cream, and heavy cream. Beat until smooth.
  11. Combine all cheesecake ingredients: Scrape sides and bottom, continue mixing for full incorporation.
  12. Add eggs and yolk: Add eggs one at a time, mixing slowly until just combined. Avoid overbeating. Scrape sides and bottom to ensure even blending.
  13. Pour cheesecake filling: Pour filling onto the cooled brownie base. Place the springform pan into a larger pan for the water bath.
  14. Add water for water bath: Bring water to a boil and carefully pour into the larger pan, filling a few inches up the sides. Avoid pouring water into the cheesecake pan.
  15. Bake cheesecake: Bake at 300°F for about 1 hour 15 minutes. The cheesecake is done when edges are set and the center jiggles slightly.
  16. Cool gradually: Turn off oven and leave cheesecake inside for 30 minutes. Crack oven door open and continue cooling for another 30 minutes to prevent cracking.
  17. Remove from bath and cool: Take cheesecake out of water bath and remove aluminum foil. Run a knife around edges and cool completely on a wire rack.
  18. Prepare ganache ingredients: Put chocolate chips in a medium bowl; set aside.
  19. Heat cream and dissolve coffee: Heat heavy cream in a small saucepan until it just starts boiling. Remove from heat and stir in instant coffee granules until dissolved.
  20. Make ganache: Pour cream mixture over chocolate chips. Cover and let sit for 5 minutes. Stir until smooth. If necessary, microwave in 15-second bursts, stirring until smooth.
  21. Apply ganache: Pour ganache over cooled cheesecake. Refrigerate for at least 8 hours or overnight until firm.
  22. Melt chocolate for curls: Combine chopped dark chocolate and shortening in a microwave-safe bowl. Microwave in 30-second intervals, stirring until smooth.
  23. Create chocolate curls: Spread melted chocolate evenly on the back of a clean baking sheet. Refrigerate for 10–15 minutes until set. Use a bench scraper to form curls and refrigerate until use.
  24. Whip coffee cream: Next day, beat heavy cream, instant coffee granules, and powdered sugar with a hand mixer until stiff peaks form (3–4 minutes).
  25. Assemble cheesecake for serving: Remove springform pan ring from chilled cheesecake; transfer cheesecake to a serving platter.
  26. Pipe whipped cream border: Transfer whipped cream to a pastry bag fitted with a large star tip (Wilton 1M recommended); pipe a decorative border around the cheesecake top.
  27. Garnish and serve: Decorate with chocolate curls, dust cocoa powder over the top, and place chocolate covered coffee beans on each whipped cream swirl. Slice and serve.

Notes

  • Use room temperature ingredients for a smooth cheesecake texture.
  • Ensure the water bath does not allow water to seep into the cheesecake pan to avoid soggy crust.
  • Be careful not to overmix the batter to maintain a tender brownie base and creamy cheesecake.
  • Gradual cooling in the oven helps prevent the cheesecake from cracking.
  • The recipe requires chilling overnight for best flavor and texture.
  • Chocolate curls can be made ahead and stored refrigerated.
  • Instant coffee granules add a deep coffee flavor without adding liquid volume.

Keywords: coffee brownie cheesecake, coffee cheesecake, chocolate cheesecake, dessert, coffee dessert, layered cheesecake

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