Introduction

The Coffee Brownie Cheesecake Delight is a decadent treat that combines rich, fudgy brownies with a smooth coffee-infused cheesecake layer. Perfect for coffee lovers and chocolate enthusiasts alike, this dessert is sure to impress at any gathering.

A round dessert with three visible layers sits on a white plate on a white marbled texture. The bottom layer is thick, crumbly, and dark brown, resembling a chocolate crust. The middle layer is creamy, smooth, and light beige, similar to a coffee-flavored mousse or cheesecake. The top layer is a shiny, dark caramel-colored glaze that covers the entire surface. On top of the dessert are several glossy coffee beans and three shiny, dark coffee jelly cubes as decoration. Some coffee beans are scattered around the plate as well. In the background, a white plate with more coffee beans and a wooden bowl filled with coffee beans can be seen, along with a white cloth. 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 325°F (160°C). Grease and line a 9-inch square baking pan with parchment paper, leaving some overhang to lift the dessert out easily.
Step 2: In a medium saucepan, melt the unsalted butter over low heat. Remove from heat and stir in sugar until combined. Let it cool slightly.
Step 3: Beat the eggs into the butter and sugar mixture, one at a time, mixing well after each addition.
Step 4: Sift together the flour, cocoa powder, and salt. Gradually fold the dry ingredients into the wet mixture until just combined. Stir in the chocolate chips.
Step 5: Pour the brownie batter into the prepared pan and spread evenly. Bake for 20 minutes while you prepare the cheesecake layer.
Step 6: In a large bowl, beat the softened cream cheese until smooth. Add the sugar and mix until creamy and combined.
Step 7: Add the eggs one at a time, beating well after each addition. Then mix in the cooled brewed coffee, flour, and vanilla extract until smooth.
Step 8: Remove the brownie base from the oven and pour the cheesecake layer evenly over it. Return to the oven and bake for another 40-45 minutes, or until the cheesecake is set but slightly jiggly in the center.
Step 9: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to prevent cracking. Then cool completely at room temperature before refrigerating for at least 4 hours or overnight.
Step 10: Once chilled, lift the dessert out using the parchment paper, slice into squares, and serve.

Tips & Variations

For a stronger coffee flavor, use espresso instead of brewed coffee.
Add a sprinkle of espresso powder to the brownie batter for extra depth.
Swap chocolate chips for chopped nuts or white chocolate chips for a different texture.
Use room temperature ingredients for the cheesecake layer to ensure a smooth batter.

Storage

Store the Coffee Brownie Cheesecake Delight covered in the refrigerator for up to 4 days. For longer storage, wrap tightly and freeze for up to 2 months. Thaw overnight in the fridge and bring to room temperature before serving. Reheat individual slices slightly for a warm, gooey treat.

How to Serve

A slice of two-layer cake sits on a white plate with subtle brown speckles and a silver fork resting beside it. The bottom layer is a dark, moist chocolate cake with a slightly crumbly texture, while the top layer is a creamy, smooth light beige cheesecake. Dark chocolate sauce drips artistically down from the top, covering the upper surface and sides, and three small rosettes of dark chocolate frosting are placed on top near the back edge. The plate is placed on a white marbled surface, with scattered cocoa powder and coffee beans around it, creating a cozy atmosphere. 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, dissolve 1 to 2 teaspoons of instant coffee in a small amount of hot water and let it cool before adding it to the cheesecake mixture.

How do I prevent the cheesecake from cracking?

Cooling the cheesecake slowly by leaving the oven door slightly open after baking helps prevent cracks by reducing rapid temperature changes.