Name: Coffee Brownie Cheesecake Delight Recipe
Prep time: 20 min
Cook time: 1 h 30 min
Total time: 6 h 50 min
Cuisine: American
Ingredients: 1 cup unsalted butter; 1 ½ cups granulated sugar; 4 large eggs; 1 cup all-purpose flour; 1 cup cocoa powder; ½ teaspoon salt; 1 cup chocolate chips; 16 oz (450g) cream cheese, softened; 1 cup granulated sugar; 2 large eggs; ½ cup brewed coffee, cooled; 1 tablespoon all-purpose flour; 1 teaspoon vanilla extract

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Introduction

This Coffee Brownie Cheesecake Delight combines rich, fudgy brownies with a smooth coffee-infused cheesecake layer. It’s a decadent dessert perfect for coffee lovers and chocolate fans alike, offering a delightful contrast of flavors and textures.

A round cake with two clear layers sits on crumpled white parchment paper on a wooden board. The bottom layer is a thick, dark brown, crumbly crust, and the top layer is a thick, smooth cream-colored mousse. The top surface is decorated with a neat pile of dark brown glossy coffee beans in the center, and thin dark chocolate lines are drizzled from the top edge towards the center on one side, with some chocolate dripping down the side. A slice is cut out, showing the clean edge of the two layers. A few coffee beans and cocoa powder are scattered on the parchment and board. The background is softly blurred with a white marbled texture below the board. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Brownie Base:

1 cup unsalted butter
1 ½ cups granulated sugar
4 large eggs
1 cup all-purpose flour
1 cup cocoa powder
½ teaspoon salt
1 cup chocolate chips

For the Coffee Cheesecake Layer:

16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
½ cup brewed coffee, cooled
1 tablespoon all-purpose flour
1 teaspoon vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
Step 2: Melt the butter in a saucepan, then mix in 1 ½ cups sugar, eggs, and vanilla extract. In a separate bowl, combine 1 cup flour, cocoa powder, and salt, then fold into the wet ingredients. Stir in chocolate chips. Pour the batter into the prepared pan and bake for 25-30 minutes.
Step 3: While the brownie base cools, beat the softened cream cheese until smooth. Gradually add 1 cup sugar, then mix in eggs, brewed coffee, flour, and vanilla extract until well combined.
Step 4: Pour the cheesecake mixture over the cooled brownie base. Lower the oven temperature to 325°F (160°C) and bake for 50-60 minutes, until the center is set but still has a slight jiggle.
Step 5: Let the cheesecake cool in the oven with the door slightly open for about an hour. Then refrigerate for at least 4 hours or overnight before serving.

Tips & Variations

For a stronger coffee flavor, use espresso instead of brewed coffee or add a teaspoon of instant coffee granules to the cheesecake layer.
Swap chocolate chips for chopped nuts to add crunch to the brownie base.
Ensure cream cheese is fully softened to avoid lumps in the cheesecake layer.
Use a water bath when baking the cheesecake layer for a creamier texture and to prevent cracking.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. For best texture and flavor, let it sit at room temperature for 15-20 minutes before serving. You can also freeze slices wrapped tightly in plastic wrap and foil for up to 2 months; thaw in the refrigerator overnight before enjoying.

How to Serve

A round two-layer cake stands on a wooden board lined with white paper sprinkled with brown cocoa powder. The bottom layer is dark and crumbly, resembling chocolate crust, while the top thick layer is creamy beige with a smooth texture. The cheesecake is decorated with thin dark chocolate streaks on top, and a cluster of shiny coffee beans is placed in the center. A slice is cut out, showing the clear separation of the dark base and creamy top layers. Scattered coffee beans lie around the board on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use instant coffee instead of brewed coffee?

Yes, you can dissolve instant coffee granules in a tablespoon of hot water and add it to the cheesecake mixture. Adjust the amount to taste, but keep the total liquid content similar to avoid altering the texture.

How do I know when the cheesecake layer is done baking?

The cheesecake is done when the edges are set and the center slightly jiggles when you gently shake the pan. It will firm up completely while chilling in the refrigerator.