Coffee Brownie Cheesecake
Indulge in a dessert that combines rich coffee flavor with creamy cheesecake and decadent brownie layers, topped with a coffee chocolate ganache, whipped cream, and chocolate-covered coffee beans. This Coffee Brownie Cheesecake is perfect for any coffee lover!
Ingredients:
For the 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 teaspoons pure vanilla extract
3/4 cup all-purpose flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon salt
For the Coffee Cheesecake:
3 (8 ounce) packages 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
1/2 cup sour cream, room temperature
1/2 cup heavy cream, room temperature
3 large eggs, room temperature
1 large egg yolk
For the Chocolate Coffee Ganache:
1 1/2 cups dark chocolate chips
1/2 cup heavy cream
2 tablespoons instant coffee granules
For the Chocolate Curls:
5 oz dark chocolate, chopped
1 tablespoon vegetable shortening
For the Coffee Whipped Cream:
1 cup heavy cream, cold
1 tablespoon instant coffee granules
6 tablespoons powdered sugar
Optional Garnishes:
Chocolate-covered coffee beans
Cocoa powder, for dusting
Instructions:
For the Brownie Base:
Prepare 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.
Melt Butter: Place the cubed butter in a medium heat-safe bowl over a saucepan of simmering water. Stir until melted.
Mix Brownie Batter: Remove from heat, add granulated and brown sugars, and whisk until smooth. Add eggs, egg yolk, and vanilla, mixing until combined. Sift in flour, cocoa powder, and salt. Stir until blended.
Bake Brownies: Pour batter into the pan and spread evenly. Bake for 20-25 minutes, until a toothpick comes out with moist crumbs. Cool completely on a wire rack. Lower oven temperature to 300°F.
For the Coffee Cheesecake: Prepare Pan for Water Bath: Wrap the springform pan in aluminum foil to prevent water from seeping in. Place in a larger pan for the water bath. Mix Cheesecake Filling: Beat cream cheese until creamy. Add sugar and cornstarch. Dissolve instant coffee in hot water and add to mixture with vanilla, sour cream, and heavy cream. Beat until smooth. Add eggs and yolk one at a time, mixing just until combined. Assemble and Bake: Pour cheesecake filling over cooled brownie base. Place pan in a larger pan and add hot water to the larger pan (a few inches up the sides). Bake at 300°F for 1 hour and 15 minutes. Turn off oven, crack the door, and cool for 1 hour. Remove from water bath, run a knife around the edge, and cool completely.
For the Chocolate Coffee Ganache: Heat Cream: Heat heavy cream until just boiling. Add instant coffee granules and stir until dissolved. Make Ganache: Pour over chocolate chips and let sit for 5 minutes. Stir until smooth. If needed, microwave in 15-second intervals until smooth. Pour ganache over the cooled cheesecake and refrigerate for 8 hours or overnight.
For the Chocolate Curls: Melt Chocolate: Combine chopped chocolate and shortening. Microwave in 30-second intervals until melted and smooth. Make Curls: Spread melted chocolate on the back of a baking sheet and refrigerate until set. Use a bench scraper to create curls.
For the Coffee Whipped Cream: Make Whipped Cream: Beat all ingredients in a cold bowl until stiff peaks form.
Decoration: Decorate: Remove cheesecake from the springform pan. Pipe whipped cream around the edges, garnish with chocolate curls, and dust with cocoa powder. Top with chocolate-covered coffee beans. Serve: Slice and enjoy!
