Description
This Coffee Brownie Cheesecake is a luscious dessert combining a rich, fudgy brownie base with a smooth, coffee-infused cheesecake layer. Topped with a creamy coffee ganache, whipped cream, and chocolate curls, this crowd-pleaser balances deep chocolate flavors with the boldness of coffee for an indulgent treat perfect for special occasions or any coffee lover’s craving.
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 Layer
- 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 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
- Prepare the Oven and 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.
- Melt Butter for Brownie: Place cubed butter in a medium heat-safe mixing bowl over a saucepan of simmering water. Stir constantly until fully melted.
- Mix Sugars into Butter: Remove the bowl from heat and immediately whisk in the granulated and brown sugars until dissolved and smooth.
- Add Eggs and Vanilla: Slowly whisk in eggs, egg yolk, and vanilla extract until combined without overmixing.
- Incorporate Dry Ingredients: Sift flour, cocoa powder, and salt into the wet mixture. Gently fold with a rubber spatula until well blended.
- Bake Brownie Base: Pour batter into prepared pan and spread evenly. Bake for 20-25 minutes, testing with a toothpick for a few moist crumbs. Cool completely on wire rack. Reduce oven temperature to 300°F (150°C).
- Prepare Water Bath: Wrap a large piece of aluminum foil around the springform pan to protect it from water. Alternatively, place the pan within a larger pot.
- Cream Cheese Mixing: In a mixer with paddle attachment or a large bowl with a handheld mixer, beat cream cheese on medium-low speed until creamy, about 2-4 minutes.
- Add Sugar and Cornstarch: Scrape the bowl sides, add granulated sugar and cornstarch, and beat until smooth.
- Dissolve Coffee and Add Liquids: Stir instant coffee granules into hot water until dissolved. Add coffee mixture, vanilla, sour cream, and heavy cream to the bowl. Beat until smooth.
- Mix in Eggs: Add eggs and egg yolk one at a time, mixing slowly until just combined, scraping bowl sides and bottom to ensure uniform mixing.
- Pour Cheesecake over Brownie: Pour cheesecake batter onto cooled brownie base. Place the springform pan into a larger pan for water bath.
- Add Water for Water Bath: Boil water and carefully pour into the larger pan, so it reaches a few inches up the sides of the springform pan but does not overflow.
- Bake Cheesecake: Bake at 300°F for about 1 hour 15 minutes until edges are set and center jiggles slightly.
- Cool Cheesecake: Turn off oven, leave cheesecake inside for 30 minutes with oven door closed. Then, crack door open and cool another 30 minutes.
- Finish Cooling: Remove cheesecake from water bath and foil. Run a knife around edges and cool completely on a wire rack.
- Make Coffee Ganache: Place chocolate chips in a bowl. Heat heavy cream in a saucepan until just boiling. Remove from heat, stir in instant coffee until dissolved.
- Combine Ganache Ingredients: Pour hot cream over chocolate chips, cover, and let sit 5 minutes. Stir until smooth; microwave in short bursts if needed.
- Top Cheesecake with Ganache: Pour ganache over cooled cheesecake and refrigerate 8 hours or overnight until firm.
- Prepare Chocolate Curls: Melt chopped chocolate and vegetable shortening in a microwave-safe bowl in 30 second intervals, stirring until smooth.
- Shape Chocolate Curls: Spread melted chocolate thinly over the back of a clean baking sheet. Chill 10-15 minutes until set. Use bench scraper to create curls. Store refrigerated.
- Whip Coffee Cream: Next day, beat cold heavy cream with instant coffee granules and powdered sugar using a hand mixer until stiff peaks form, about 3-4 minutes.
- Assemble Cheesecake: Remove cheesecake ring and transfer to serving platter. Pipe whipped cream around the edges using a star tip.
- Garnish and Serve: Decorate center with chocolate curls, dust top with cocoa powder, and place a chocolate-covered coffee bean on each whipped cream swirl. Slice and serve.
Notes
- Ensure all eggs and dairy ingredients are at room temperature for the smoothest cheesecake texture.
- Do not overmix batter at any stage to avoid dense or cracked cheesecake.
- The water bath prevents cracking and ensures even baking of the cheesecake layer.
- Wrap the pan well with foil to avoid water seepage into the cheesecake during baking.
- Allow cheesecake to chill thoroughly; overnight refrigeration improves flavor and texture.
- Use a good quality dark chocolate and fresh instant coffee granules for the best taste.
- Chocolate curls can be made a day in advance to save time.
- For easier slicing, run a warm knife between serving each slice.
- Prep Time: 30 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: coffee cheesecake, brownie cheesecake, coffee dessert, chocolate cheesecake, mocha cake, layered cheesecake, chocolate coffee dessert
