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Coffee Brownie Cheesecake

Irresistible Coffee Brownie Cheesecake for Chocolate Lovers

This Coffee Brownie Cheesecake brings together rich chocolate and creamy coffee flavors, perfect for chocolate lovers.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

For the Brownie Base
  • 1 cup Unsalted Butter use margarine for a dairy-free version.
  • 1 cup Granulated Sugar
  • 1 cup Brown Sugar increase granulated sugar by 1/2 to 1 cup for a simpler recipe.
  • 4 Eggs use room temperature for better incorporation.
  • 2 teaspoons Vanilla Extract
  • 1 cup All-Purpose Flour use gluten-free flour if needed.
  • 1/2 cup Unsweetened Cocoa Powder use Dutch-processed for a different taste.
  • 1/2 teaspoon Salt
  • 1 cup Semi-Sweet Chocolate Chips
For the Coffee Cheesecake Layer
  • 16 ounces Cream Cheese low-fat cream cheese may alter texture.
  • 3/4 cup Granulated Sugar
  • 2 Eggs
  • 2 teaspoons Vanilla Extract enhances flavor similar to the brownie layer.
  • 1/2 cup Brewed Coffee cool coffee before use; espresso is a good alternative.
  • 2 tablespoons All-Purpose Flour stabilizes cheesecake.
For Garnishing (optional)
  • Whipped Cream adds lightness and aesthetics.
  • Chocolate Shavings enhances presentation.
  • Coffee Beans offers a gourmet touch.

Equipment

  • 9-inch springform pan
  • Medium saucepan
  • mixing bowl
  • electric mixer

Method
 

Step-by-Step Instructions for Coffee Brownie Cheesecake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. In a medium saucepan, melt 1 cup of unsalted butter over low heat, then add in 1 cup of granulated sugar and 1 cup of brown sugar. Stir until combined, and remove from heat. Add in 4 large eggs and 2 teaspoons of vanilla extract, mixing well to create a smooth mixture.
  2. In a separate bowl, whisk together 1 cup of all-purpose flour, 1/2 cup of unsweetened cocoa powder, and 1/2 teaspoon of salt. Gradually fold the dry ingredients into the wet mixture until just combined—avoid overmixing! Finally, gently stir in 1 cup of semi-sweet chocolate chips.
  3. Spread the brownie batter evenly in the prepared pan, smoothing the top with a spatula. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out with a few moist crumbs. Allow the brownie base to cool completely before adding the cheesecake layer.
  4. Adjust your oven temperature down to 325°F (160°C). In a large mixing bowl, beat 16 ounces of cream cheese with an electric mixer until completely smooth. Gradually add in 3/4 cup of granulated sugar, followed by 2 large eggs and 2 teaspoons of vanilla extract. Mix until it becomes a creamy batter, then slowly incorporate 1/2 cup of cooled brewed coffee and 2 tablespoons of flour until combined.
  5. Once the brownie base has cooled, pour the cheesecake batter gently over the brownie layer, spreading it evenly with a spatula. Be gentle to avoid disturbing the brownie layer beneath.
  6. Carefully place the springform pan back into the 325°F (160°C) oven and bake for 50-60 minutes. The edges should be set while the center will slightly jiggle; this indicates a perfectly creamy texture. After baking, turn off the oven and let the cheesecake cool inside for an hour before transferring it to the refrigerator to chill for at least 4 hours, preferably overnight.
  7. Once chilled, carefully remove the sides of the springform pan to reveal your stunning Coffee Brownie Cheesecake. Top each slice with dollops of whipped cream, chocolate shavings, or coffee beans for a gourmet appeal. Enjoy!

Notes

Ensure all ingredients, especially cream cheese and eggs, are at room temperature for smoother batter.