To all chocolate and coffee lovers, this coffee brownie cheesecake is your dream-come-true dessert. In 3 different layers, you’ve got the very best of your favorite flavors and texture. To die for!

Coffee Brownie Cheesecake

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Happy, happy me, it’s my birthday today! To celebrate, I’ve got for you my new favorite dessert: an outrageous coffee brownie cheesecake. I’ve baked it a few times already, and each time it comes out just perfect and make a great impression among my guests. This is a no-fail recipe you all have to try at some point in your life!

Cheesecakes come among my favorite desserts. I love the contrast in textures, the soft and freshness brought by the cream cheese filling, and also the great versatility of this dessert, that allows you to adapt it almost freely depending on different events, seasons, or simply tastes. Over the years, I developed many different cheesecake recipes, all different, sometimes vegan, raw and even gluten-free. Basically, if you are following a special diet, you will find your way with a cheesecake.

Coffee Brownie Cheesecake

A few cheesecake recipes you need to try:

While most of the recipes above include fruits, the recipe I suggest today involves chocolate as the pecan brownie cheesecake does. Here again, I went for a brownie bottom, although I used cocoa powder to makes it more fluffy. It also helps the entire cheesecake to stay soft even after a few hours in the fridge. The brownie part is definitely the easy one. Combine all the ingredients (make sure you use unsweetened dark cocoa powder) in a bowl and spread evenly in the bottom part of your springform pan.

For the coffee cheesecake filling, you need to use instant coffee granules as they easily dissolve in hot water. You could use regular coffee, but the concentration of coffee will be lower in the cheesecake, so I would not really recommend this option. Espresso however, could do the trick. Make sure you use the same quantity (two tablespoons for the cheesecake filling, two for the ganache). In my opinion, instant coffee granules are still the best option.

Coffee Brownie Cheesecake

For the cheesecake filling, it’s important to beat on low speed with your electric mixer to reduce the amount of air added to the batter, which can cause cracks when cooking. You will need to cook your cheesecake for 1h15 or until center is set but still jiggly. Make sure you leave your cheesecake in the oven turned off for 30 more minutes, as your cheesecake filling will continue to cook gently.

Then, the best is to leave the oven door open for 30 additional minutes with the cheesecake inside. If you don’t have time for this step, you can skip it and just leave your cheesecake on the counter top for half an hour until cooled. Transfer it then to the fridge and let sit for a few hours. I always recommend to make your cheesecake in advance, ideally the day before. Let sit in the refrigerator overnight and come back the following day to prepare the ganache.

Coffee Brownie Cheesecake

The chocolate-coffee ganache should always be prepared at the very end and not too much in advance. You want it to cool but you should remove it from the fridge before it hardens. Because the cheesecake filling will already be chill, your ganache should hardens relatively quickly even outside the fridge. In any case, try to remove it from the fridge a little time ahead before serving, as you want to be able to slice it gently. Serve it just as it is, or with a side of whipped cream if you wish, or just a cup of coffee. And be prepare, your friends will soon ask for the recipe as well!

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Coffee Brownie Cheesecake

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  • Author: Delphine Fortin
  • Prep Time: 6 hours
  • Cook Time: 1 hour 15 mins
  • Total Time: 7 hours 15 mins
  • Yield: 10-12 servings 1x
  • Category: Cakes and Pies
  • Cuisine: American recipes

To all chocolate and coffee lovers, this coffee brownie cheesecake is your dream-come-true dessert. In 3 different layers, you’ve got the very best of your favorite flavors and texture. To die for!

Email me this recipe

We’ll send it straight to your inbox, along with weekly food inspiration!

Ingredients

Scale

For the brownie bottom:

  • 1 1/4 sticks (140g) unsalted butter, melted
  • 1 cup (200g) sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 3/4 cup (100g) all-purpose flour
  • 1/2 cup (50g) natural unsweetened cocoa
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon salt

For the coffee cheesecake:

  • 24 oz (680g) cream cheese, at room temperature
  • 1 cup (200g) sugar
  • 3 Tablespoons (25g) all-purpose flour
  • 1 cup (230g) sour cream, at room temperature
  • 2 Tablespoons (30ml) hot water
  • 2 Tablespoons instant coffee granules
  • 1 teaspoon vanilla extract
  • 3 large eggs, at room temperature

For the chocolate-coffee ganache:

  • 2 Tablespoons instant coffee granules
  • 2 Tablespoons (30ml) hot water
  • 8 oz (230g) dark chocolate, at 70% cocoa, cut into small pieces
  • 5 Tablespoons (75ml) heavy whipping cream

Instructions

FOR THE BROWNIE:

  1. Preheat oven to 350°F (180°C). Line a 9-inch (23cm) springform with detachable sides with parchment paper in the bottom and grease the sides.
  2. In a medium sized bowl, combine butter, sugar and vanilla extract. Add the eggs and mix until well combined.
  3. In another bowl, combine flour, cocoa, baking powder and salt.
  4. Add the dry ingredients to the egg mixture and mix until well combined.
  5. Pour the batter into the prepared pan and spread evenly.
  6. Bake for 20-25 minutes, or until a toothpick comes out clean.

FOR THE COFFEE CHEESECAKE FILLING:

  1. In a large bowl, beat cream cheese, sugar and flour with an electric mixer on low speed until combined and smooth.
  2. Add sour cream and mix on low speed until well combined.
  3. In a small bowl, combine hot water and coffee granules and stir until the granules are dissolved. Add to the cream cheese mixture together with vanilla extract and mix on low speed until well combined.
  4. Add the eggs, one at a time, mixing after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
  5. When the brownie is done baking, reduce the oven temperature to 300°F (150°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
  6. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
  7. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
  8. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
  9. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
  10. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.

FOR THE CHOCOLATE-COFFEE GANACHE:

  1. Dissolve coffee granules with hot water.
  2. Pour into a small saucepan together with the chocolate cut into small pieces and let melt on low heat.
  3. Once almost melted, pour the heavy whipping cream over the chocolate and stir until completely smooth.
  4. Pour the chocolate ganache on top of the cheesecake and spread evenly. Let sit at room temperature or a few minutes in the refrigerator.

Notes

Recipe inspired and adapted from Life, Love & Sugar.

Cakes, Chocolate, Chocolate Desserts, Christmas, Thanksgiving, Year Round

Did you make this recipe?

Lastly, if you make this Coffee Brownie Cheesecake, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!

Coffee Brownie Cheesecake