If you’re a fan of coffee, chocolate, and cheesecake, this Coffee Brownie Cheesecake is the ultimate dessert for you! It combines the rich, fudgy goodness of brownies with the creamy decadence of cheesecake and a robust coffee flavor that ties everything together. Whether you’re making it for a special occasion or simply to treat yourself, this dessert will satisfy all your cravings in one bite.
Call to Action: Read on for the full recipe, plus tips, substitutions, and serving ideas to make this show-stopping dessert the highlight of any meal!
What is Coffee Brownie Cheesecake?
Coffee Brownie Cheesecake is a delicious three-layer dessert that’s perfect for anyone who loves the combination of coffee and chocolate. The bottom layer is a dense, fudgy brownie base infused with a hint of coffee flavor. On top of that, there’s a luscious, smooth coffee cheesecake layer, and to finish it off, a rich chocolate ganache. This dessert is the perfect blend of creamy, rich, and indulgent flavors, making it a must-try for both coffee and chocolate enthusiasts.
Ingredients List for Coffee Brownie Cheesecake
Here’s what you’ll need to make this decadent Coffee Brownie Cheesecake:
For the Brownie Base:
- Butter – ½ cup (1 stick), melted
- Granulated sugar – 1 cup
- Cocoa powder – ⅓ cup, unsweetened
- Brewed coffee – ¼ cup, cooled (strongly brewed for best flavor)
- Vanilla extract – 1 teaspoon
- Eggs – 2 large
- All-purpose flour – ½ cup
- Salt – ¼ teaspoon
- Baking powder – ¼ teaspoon
For the Coffee Cheesecake Layer:
- Cream cheese – 16 oz (2 blocks), softened
- Granulated sugar – 1 cup
- Sour cream – ½ cup
- Instant coffee or espresso powder – 1 tablespoon, dissolved in 2 tablespoons hot water
- Vanilla extract – 1 teaspoon
- Eggs – 3 large
For the Chocolate Ganache Topping:
- Semi-sweet chocolate chips – 1 cup
- Heavy cream – ½ cup
- Instant coffee granules (optional) – ½ teaspoon, for extra coffee flavor
Substitutions and Variations
This recipe is incredibly rich and indulgent, but you can tweak it to suit your tastes or dietary needs. Here are a few options:
- Dairy-Free: Use vegan cream cheese and sour cream alternatives for the cheesecake layer and a dairy-free butter substitute in the brownie base. Opt for dairy-free chocolate chips and coconut cream for the ganache.
- Gluten-Free: Use a gluten-free flour blend in place of the all-purpose flour in the brownie base.
- Sugar-Free: Substitute regular sugar with your favorite sugar alternatives, like monk fruit sweetener or erythritol, in both the brownie base and cheesecake layer.
- Extra Coffee Flavor: For coffee lovers, add a tablespoon of instant coffee or espresso powder to the brownie batter as well as the cheesecake layer.
Step-by-Step Cooking Instructions

How to Make Coffee Brownie Cheesecake: A Step-by-Step Guide
Follow these steps to create your indulgent Coffee Brownie Cheesecake. Don’t worry—it’s easier than you might think!
Step 1: Prepare the Brownie Base
- Preheat the Oven:
Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper to prevent sticking. - Make the Brownie Batter:
In a large bowl, combine the melted butter and sugar. Whisk in the cocoa powder, brewed coffee, and vanilla extract. Stir in the eggs one at a time until fully combined. - Add Dry Ingredients:
In a separate bowl, sift together the flour, salt, and baking powder. Gradually fold the dry ingredients into the wet mixture until just combined. - Bake the Brownie Layer:
Pour the brownie batter into the prepared pan and smooth the top with a spatula. Bake for 18-20 minutes, or until a toothpick inserted in the center comes out mostly clean with a few moist crumbs. Let the brownie layer cool completely while you prepare the cheesecake filling.
Step 2: Prepare the Coffee Cheesecake Layer
- Beat the Cream Cheese:
In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Add the sugar and mix until fully combined. - Add the Coffee and Vanilla:
Stir the dissolved instant coffee or espresso powder into the cheesecake mixture, followed by the vanilla extract. - Incorporate Sour Cream and Eggs:
Mix in the sour cream until smooth. Then, add the eggs one at a time, mixing on low speed after each addition. Be careful not to overmix the batter, as this can lead to cracks in the cheesecake. - Pour Over Brownie Layer:
Once the brownie base has cooled, pour the coffee cheesecake mixture on top of the brownie layer in the springform pan. Smooth the top with a spatula. - Bake the Cheesecake Layer:
Lower the oven temperature to 325°F (160°C). Bake the cheesecake for 45-55 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool slowly. This helps prevent cracking. - Chill the Cheesecake:
After cooling in the oven, refrigerate the cheesecake for at least 4 hours or overnight to fully set.
Step 3: Make the Chocolate Ganache Topping
- Heat the Cream:
In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer (do not boil). - Melt the Chocolate:
Place the chocolate chips in a heatproof bowl. Pour the hot cream over the chocolate and let it sit for 2-3 minutes to melt. Whisk until smooth. For extra coffee flavor, stir in the optional instant coffee granules. - Top the Cheesecake:
Once the cheesecake has chilled and set, pour the chocolate ganache over the top, spreading it evenly with a spatula. Let the ganache set in the fridge for about 20-30 minutes before slicing and serving.
Common Mistakes to Avoid
When making Coffee Brownie Cheesecake, keep these common mistakes in mind to ensure the best possible result:
- Overbaking the Brownie Layer:
The brownie base should be slightly underbaked since it will continue to bake when the cheesecake is added. Overbaking can lead to a dry and crumbly texture. - Overmixing the Cheesecake Batter:
Be gentle when mixing the cheesecake batter, especially after adding the eggs. Overmixing can incorporate too much air, leading to cracks as the cheesecake bakes. - Not Letting the Cheesecake Cool Properly:
Avoid rapid cooling by letting the cheesecake cool in the oven with the door cracked for an hour. Rapid temperature changes can cause the top of the cheesecake to crack.
Serving and Presentation Tips
This decadent dessert is a showstopper on its own, but with a few extra touches, you can make it even more impressive!
How to Serve Coffee Brownie Cheesecake
- Slice and Serve Cold: For the cleanest slices, use a warm knife (run it under hot water and wipe it dry) and cut the cheesecake while it’s cold. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for extra indulgence.
- Room Temperature: While it’s best to chill the cheesecake to set it, serving it closer to room temperature enhances the creaminess of the cheesecake and the flavor of the brownie base.
Presentation Ideas for Coffee Brownie Cheesecake
- Coffee Beans Garnish: Decorate the top with whole coffee beans or a light dusting of cocoa powder for a professional-looking finish.
- Drizzle with Caramel: For an extra layer of decadence, drizzle caramel sauce over the ganache just before serving.
- Add Whipped Cream: Top each slice with a swirl of whipped cream and sprinkle with chocolate shavings for a beautiful presentation.
Coffee Brownie Cheesecake Recipe Tips
- Plan Ahead: Since this recipe requires several cooling steps, it’s best to make the cheesecake a day ahead of time so it has plenty of time to set.
- Use Room Temperature Ingredients: Ensure that your cream cheese, eggs, and sour cream are at room temperature before mixing to create a smooth, lump-free cheesecake filling.
- Ganache Troubleshooting: If your ganache is too thick, add a tablespoon of warm cream to thin it out. If it’s too thin, let it cool for a few minutes before pouring it over the cheesecake.
Frequently Asked Questions (FAQs)
1. Can I freeze Coffee Brownie Cheesecake?
Yes, this cheesecake freezes well. After it has fully set, wrap the cheesecake (without
the ganache) tightly in plastic wrap and aluminum foil. Freeze for up to 3 months. When ready to serve, thaw in the refrigerator overnight and add the ganache fresh.
2. How long can I store Coffee Brownie Cheesecake in the fridge?
Store the cheesecake covered in the refrigerator for up to 5 days. It’s best to keep it in an airtight container to prevent it from drying out.
3. Can I make this cheesecake without the coffee flavor?
Absolutely! If you prefer, you can omit the coffee from both the brownie and cheesecake layers. The result will still be delicious, with a classic chocolate brownie and creamy cheesecake flavor.
4. Can I use a boxed brownie mix for the base?
Yes, if you’re short on time, feel free to use a boxed brownie mix for the base. Prepare it according to the package instructions, adding a bit of brewed coffee for extra flavor.
5. What’s the best way to prevent cheesecake cracks?
To prevent cracks, avoid overmixing the batter and bake the cheesecake in a water bath. Also, make sure to cool the cheesecake slowly by turning off the oven and leaving the door cracked open for an hour.
Conclusion
Coffee Brownie Cheesecake is the perfect dessert for those who love the rich, indulgent flavors of chocolate and coffee. With its fudgy brownie base, creamy coffee cheesecake center, and luxurious ganache topping, this dessert is guaranteed to impress. Whether you’re making it for a special occasion or simply treating yourself, this cheesecake is a true showstopper. So go ahead, grab your ingredients, and dive into the deliciousness of this Coffee Brownie Cheesecake!
PrintCoffee Brownie Cheesecake Recipe
Coffee brownie cheesecake recipe is the ultimate indulgent dessert, combining a fudgy brownie base, smooth coffee-infused cheesecake, and a rich chocolate topping. This layered cheesecake is perfect for coffee lovers and brownie fans alike, offering a delightful mix of flavors and textures. It's a crowd-pleaser, ideal for special occasions or when you want to impress guests with a dessert that's both beautiful and delicious.
- Prep Time: 20 minutes
- Cook Time: 1-4 hours
- Total Time: 4 hours 20 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
For the Brownie Layer:
- ½ cup unsalted butter, melted
- 1 cup sugar
- 2 large eggs
- 1 tsp vanilla extract
- ⅓ cup unsweetened cocoa powder
- ½ cup all-purpose flour
- ¼ tsp salt
- ¼ tsp baking powder
For the Coffee Cheesecake Layer:
- 16 oz cream cheese, softened
- ¾ cup sugar
- 2 large eggs
- ¼ cup sour cream
- 2 tsp instant coffee granules (dissolved in 1 tbsp hot water)
- 1 tsp vanilla extract
For the Chocolate Ganache Topping:
- ½ cup heavy cream
- 1 cup semi-sweet chocolate chips
Instructions
- Preheat the Oven: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan.
- Make the Brownie Layer: In a bowl, mix the melted butter and sugar. Add eggs and vanilla, mixing well. Stir in cocoa powder, flour, salt, and baking powder. Spread evenly in the prepared pan and bake for 15-18 minutes. Let cool slightly.
- Prepare the Coffee Cheesecake Layer: In a large bowl, beat the cream cheese and sugar until smooth. Add eggs, one at a time, then mix in sour cream, dissolved coffee, and vanilla. Pour over the cooled brownie layer.
- Bake the Cheesecake: Bake the cheesecake for 40-45 minutes, or until the center is just set. Let it cool completely before refrigerating for at least 4 hours or overnight.
- Make the Ganache Topping: Heat the heavy cream until steaming but not boiling. Pour it over the chocolate chips in a bowl and stir until smooth. Pour the ganache over the chilled cheesecake.
- Serve: Refrigerate for 15 minutes to set the ganache before slicing and serving.
Notes
- Ensure the cheesecake cools completely before adding the ganache.
- You can add a pinch of espresso powder for a stronger coffee flavor.
- For a shortcut, use a store-bought brownie mix for the base.
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 40g
- Sodium: 240mg
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