If you’re looking to impress your guests (or simply spoil yourself) with a dessert that’s packed with rich chocolate flavor, bold coffee notes, and dreamy creaminess, then Coffee Brownie Cheesecake is the ultimate treat you need in your life. Imagine a fudgy brownie base that perfectly supports a velvety espresso-spiked cheesecake, each forkful dancing between decadent and refreshing, bittersweet and sweet. Whether you call yourself a coffee fanatic or a cheesecake devotee, this Coffee Brownie Cheesecake will have everyone swooning at first bite.
Ingredients You’ll Need
What I love about this recipe is how each ingredient serves an important role: every item brings its own magic, from the butter’s richness to the bold pop of espresso powder. Nothing is fussy or hard to find, but together, they create a truly decadent dessert.
- Unsalted butter (1/2 cup): The foundation for a moist, fudgy brownie base.
- Granulated sugar (1 cup for brownie, 1/2 cup for cheesecake): Sweetens and balances both layers with just the right amount of sweetness.
- Eggs (2 for brownie, 2 for cheesecake): Bind the batters and add structure while keeping things luscious.
- Vanilla extract (1 teaspoon for brownie, 1 teaspoon for cheesecake): Adds warmth and depth to both the chocolate and coffee flavors.
- Unsweetened cocoa powder (1/3 cup): Turns the brownie layer extra chocolatey and rich.
- All-purpose flour (1/2 cup): Provides substance and structure to help each slice hold together beautifully.
- Salt (1/4 teaspoon): Enhances all the other flavors, making them pop.
- Baking powder (1/4 teaspoon): Gives the brownie layer just a hint of lift.
- Instant espresso powder (2 teaspoons for brownie, 1 tablespoon for cheesecake): The signature coffee flavor—use decaf if you prefer less kick.
- Cream cheese, softened (16 oz): The star of the cheesecake layer—be sure it’s at room temperature for smooth blending.
- Sour cream (1/2 cup): Adds tang and silkiness to the cheesecake, making each bite lighter and creamier.
- Hot water (1/4 cup): Helps to dissolve the espresso powder for the cheesecake layer, ensuring maximum coffee flavor infusion.
- Semi-sweet chocolate chips (1/2 cup, optional topping): Adds an extra indulgent finish—who can say no to more chocolate?
How to Make Coffee Brownie Cheesecake
Step 1: Prepare Your Pan and Preheat
Start by preheating your oven to 325°F (163°C) and greasing a 9-inch springform pan. This kind of pan makes it a breeze to release the cheesecake later. A little parchment on the bottom never hurts, either, if you want to guarantee a clean release. While your oven heats, gather all your ingredients—organization pays off here!
Step 2: Make the Brownie Layer
Place the butter in a medium saucepan over low heat and gently melt it, stirring occasionally until it’s fully liquid but not sizzling. Remove the pan from the heat and immediately stir in 1 cup granulated sugar, 2 eggs, 1 teaspoon vanilla extract, 1/3 cup cocoa powder, 1/2 cup flour, 1/4 teaspoon salt, 1/4 teaspoon baking powder, and 2 teaspoons espresso powder. Mix until smooth and no dry streaks remain. Spread this luscious brownie batter evenly into your prepared pan, smoothing the top. Bake for 15 minutes—just enough to give the base some structure—then remove from the oven and set aside to cool slightly.
Step 3: Mix the Coffee Cheesecake Layer
While your brownie layer cools, grab a large bowl and beat the softened cream cheese and 1/2 cup granulated sugar until it’s totally smooth and creamy—no lumps allowed! Add the 2 eggs, one at a time, beating well after each. Next, stir in the sour cream and vanilla extract. Dissolve 1 tablespoon instant espresso powder in 1/4 cup hot water, then add this coffee elixir to the cream cheese mixture. Mix until fully blended and gorgeously silky.
Step 4: Layer and Bake
Pour the cheesecake batter right over the still-slightly-warm brownie base, using a spatula to smooth the top. Pop the pan back into your oven and bake for 45 to 50 minutes, or until the center is just set with a gentle wobble and the edges are puffed and lightly golden. Turn off the oven, leave the door slightly ajar, and let the Coffee Brownie Cheesecake cool in the oven for 1 hour—this gentle cooling helps prevent cracks.
Step 5: Chill and Add Toppings
Once the pan has cooled for an hour, transfer your cheesecake to the fridge and chill for at least 4 hours or (even better!) overnight. This patience pays off in beautifully clean slices and a perfect texture. Before serving, finish with a sprinkle of chocolate chips or a drizzle of melted chocolate for that extra wow factor.
How to Serve Coffee Brownie Cheesecake
Garnishes
This show-stopper begs for a little flourish: try a handful of semi-sweet chocolate chips scattered over the top, a delicate dusting of cocoa powder, or drizzle ribbons of glossy melted chocolate. For coffee lovers, a pinch of finely ground espresso beans adds flair and contrast. Whipped cream swirls are always welcome, too!
Side Dishes
Pair each slice with a fresh cup of hot coffee, of course, to amplify those mocha notes. For something cooling, consider a scoop of vanilla bean ice cream or a spoonful of lightly sweetened whipped cream. Slices of orange or fresh berries offer a refreshing counterpoint to the dessert’s richness.
Creative Ways to Present
If you want to go all out for a special occasion, serve the Coffee Brownie Cheesecake on a vintage cake stand or individual dessert plates, garnished with chocolate curls and espresso beans. Mini mint sprigs or edible gold leaf also make a memorable impression. For parties, cut into small squares for bite-sized indulgence.
Make Ahead and Storage
Storing Leftovers
This dessert keeps beautifully in the refrigerator. Simply cover the springform pan or transfer leftover slices into an airtight container. It will stay fresh and delicious for up to 4 days; just allow it to sit at room temperature for 15 minutes before serving so it softens slightly for the best eating experience.
Freezing
If you need to make the Coffee Brownie Cheesecake ahead of time, you can freeze it (unsliced or in individual portions). Wrap tightly in plastic wrap, then foil, and freeze for up to 2 months. Thaw overnight in the refrigerator before serving—it stays wonderfully creamy and rich.
Reheating
You don’t actually need to reheat cheesecake (it’s best enjoyed cool or at room temp), but if you like a slightly softer texture, let your slice sit out for 15 to 20 minutes before eating. Avoid microwaving, which can ruin the texture and melt your irresistible topping.
FAQs
Can I use regular brewed coffee instead of espresso powder?
Espresso powder packs a much more concentrated coffee flavor and won’t add extra liquid to the batter. If you only have brewed coffee, reduce the water slightly and expect a milder coffee hit, or consider using instant coffee granules.
How do I avoid cracks on my cheesecake surface?
Letting the Coffee Brownie Cheesecake cool gradually in the oven with the door cracked open helps prevent sudden temperature changes that cause cracks. Starting with room-temperature ingredients and avoiding over-baking are also key to a smooth, flawless top.
Can I make this recipe gluten free?
Absolutely! Substitute your favorite 1:1 gluten-free flour blend in place of regular all-purpose flour in the brownie base. Everything else is already naturally gluten free.
What’s the best way to slice the cheesecake cleanly?
Run a long, sharp knife under hot water and wipe it dry between each cut. This ensures lovely clean slices without dragging crumbs or filling across the surface.
Can I skip the chocolate chips or use something else as a topping?
You sure can! The chocolate chips are optional, and you can swap them for a cocoa dusting, chocolate shavings, or even caramel drizzle if you’d like to change it up.
Final Thoughts
I can’t recommend this Coffee Brownie Cheesecake enough—it’s the ultimate dessert mashup, easy to make but absolutely show-stopping every time. If you’re ready for a crowd-pleaser that blends deep mocha flavor, creamy cheesecake decadence, and chocolatey goodness, this is your moment to shine. Brew that coffee and get baking—you’re in for a real treat!
Print
Coffee Brownie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Total Time: 90 minutes plus chilling
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the ultimate dessert with this Coffee Brownie Cheesecake. A decadent marriage of rich brownie, creamy cheesecake, and bold coffee flavors, this treat is perfect for coffee and chocolate lovers alike.
Ingredients
Brownie Layer:
- 1/2 cup unsalted butter
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/3 cup unsweetened cocoa powder
- 1/2 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder
- 2 teaspoons instant espresso powder
Cheesecake Layer:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1/2 cup sour cream
- 1 teaspoon vanilla extract
- 1 tablespoon instant espresso powder
- 1/4 cup hot water
- 1/2 cup semi-sweet chocolate chips (optional topping)
Instructions
- Brownie Layer: Preheat oven to 325°F (163°C). Melt butter in a saucepan, then mix in sugar, eggs, vanilla, cocoa powder, flour, salt, baking powder, and espresso powder. Spread in pan and bake for 15 minutes.
- Cheesecake Layer: Beat cream cheese and sugar, add eggs one at a time, then mix in sour cream, vanilla, espresso powder with water. Pour over brownie layer.
- Bake for 45–50 minutes until set. Cool, then chill for 4 hours. Top with chocolate chips before serving.
Notes
- Decaf espresso powder can be used for less caffeine.
- Allow cheesecake to come to room temperature before slicing for cleaner cuts.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 27g
- Sodium: 180mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 105mg
