Introduction

This Coffee Brownie Cheesecake is the ultimate treat for chocolate and coffee lovers. Combining a rich, fudgy brownie base with a smooth coffee-infused cheesecake layer, it’s topped with whipped cream, chocolate curls, and coffee beans for a stunning finish. Perfect for special occasions or any time you want a luxurious dessert.

A round cake sits on a white plate, placed on a cream cloth over a white marbled surface. The cake has a thick light brown base layer, topped with a smooth, dark chocolate layer. Around the edge, there are twelve swirls of light brown cream, each decorated with a glossy dark chocolate-coated coffee bean. The center of the cake is piled high with curly dark chocolate shavings that have a dusting of cocoa powder on them. Scattered coffee beans surround the cake on the surface. In the background, there is a clear glass cup filled with black coffee on a white cloth and a white bowl full of dark chocolate-coated coffee beans. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Chocolate covered coffee beans
Cocoa powder, for dusting
1 cup cold heavy cream
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 packed light brown sugar
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: Melt cubed butter in a medium heat-safe bowl over simmering water, stirring constantly until fully melted.
Step 3: Remove the bowl from heat and whisk in both sugars until dissolved and smooth.
Step 4: Add the eggs, egg yolk, and vanilla extract; whisk gently until combined. Sift in flour, cocoa powder, and salt, then fold in with a rubber spatula until smooth.
Step 5: Pour the batter into the prepared pan, spreading evenly. Bake 20-25 minutes until a toothpick inserted in the center comes out with moist crumbs. Cool completely on a wire rack. Lower oven temperature to 300°F.
Step 6: Wrap a large piece of foil around the outside of the springform pan, covering the sides to protect from water during the water bath.
Step 7: Beat cream cheese in a mixer on medium-low speed until creamy, about 2-4 minutes. Scrape bowl sides down.
Step 8: Add sugar and cornstarch, then beat until smooth.
Step 9: Dissolve instant coffee granules in hot water and add to the mixture along with vanilla, sour cream, and heavy cream. Beat until smooth.
Step 10: Scrape bowl sides and bottom, then continue mixing until fully combined.
Step 11: Add eggs and yolk one at a time, mixing slowly until just combined. Avoid overbeating. Scrape bowl again.
Step 12: Pour cheesecake mixture over cooled brownie base and place springform pan into a larger pan.
Step 13: Boil a few cups of water and carefully pour into the larger pan to come a few inches up the sides of the springform pan without spilling over.
Step 14: Bake at 300°F for about 1 hour and 15 minutes until edges are set and center slightly jiggles.
Step 15: Turn off oven and let cheesecake cool for 30 minutes with door closed, then crack oven door open and cool for another 30 minutes to prevent cracking.
Step 16: Remove cheesecake from water bath and foil; run a knife around the edge to loosen and cool completely on a 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 just begins to boil.
Step 19: Remove cream from heat, stir in 2 tablespoons instant coffee granules until dissolved.
Step 20: Pour coffee cream over chocolate chips, cover, and let sit 5 minutes.
Step 21: Stir ganache smooth; if needed, microwave in 15-second intervals, stirring until fully melted.
Step 22: Pour ganache over chilled cheesecake and refrigerate for at least 8 hours or overnight to set.
Step 23: Melt chopped dark chocolate and shortening in a bowl in 30-second microwave intervals, stirring until smooth.
Step 24: Spread melted chocolate thinly on the back of a clean baking sheet. Refrigerate 10-15 minutes until firm.
Step 25: Use a bench scraper to create chocolate curls from the set chocolate. Store in refrigerator until ready to use.
Step 26: The next day, whip 1 cup cold heavy cream, 1 tablespoon instant coffee, and 6 tablespoons powdered sugar with a hand mixer until stiff peaks form, about 3-4 minutes.
Step 27: Remove cheesecake from refrigerator, release the springform pan, and transfer to a serving platter.
Step 28: Pipe whipped cream around top edge of cheesecake using a star tip.
Step 29: Garnish 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 good quality dark chocolate for richer flavor and smoother ganache.
Room temperature ingredients help achieve a creamy cheesecake without lumps.
For a stronger coffee flavor, increase the instant coffee granules in the cheesecake mixture slightly.
If you prefer a less sweet dessert, reduce the amount of powdered sugar in the whipped cream.
To avoid cracks, don’t overbake the cheesecake and let it cool gradually inside the oven.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain texture and freshness. To reheat slices, allow them to come to room temperature for about 20 minutes for best flavor, but avoid microwaving to preserve texture.

How to Serve

A three-layered slice of cake is shown on a white plate with a white marbled background. The bottom layer is dark brown and looks dense and moist like a chocolate brownie. The middle layer is creamy and light beige, smooth in texture like mousse or cheesecake. The top layer is a thin, glossy dark chocolate ganache. Around the edge of the cake, there are swirls of light brown whipped cream, each topped with a dark chocolate-covered coffee bean. Curled, shiny dark chocolate shavings are placed on top, adding texture and decoration. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from resting overnight. Prepare it a day ahead to allow the flavors to meld and for the cheesecake to fully set in the refrigerator.

How do I prevent cracks on my cheesecake?

Avoid overbaking and let the cheesecake cool slowly in the oven with the door slightly open before removing it. Also, wrapping the springform pan in foil and using a water bath helps maintain moisture and prevents cracks.