Coffee Brownie Cheesecake | Decadent, Creamy & Irresistible

🎉 Introduction

If you’ve ever had trouble deciding between a fudgy brownie, a smooth cheesecake, or a coffee-infused dessert, this Coffee Brownie Cheesecake is the ultimate solution. It layers all three into one indulgent creation—starting with a dense brownie base, followed by a luscious coffee cheesecake, and finished with a glossy dark chocolate-coffee ganache.

The combination is nothing short of heavenly. The brownies provide a chewy, chocolatey foundation; the cheesecake layer is creamy and perfectly balanced with espresso flavor; and the topping ties it all together with rich, bittersweet chocolate. It’s the kind of dessert that feels elegant enough for a dinner party yet comforting enough to make on a weekend when you’re craving something extraordinary.

If you’re a fan of coffee and chocolate, this recipe is destined to become one of your all-time favorites.

🧰 Equipment Needed

• 9-inch springform pan
• Parchment paper
• Double boiler or microwave-safe bowl (for melting chocolate)
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Cooling rack

🛒 Ingredients

For the Brownie Base:

• ¾ cup unsalted butter
• 5 oz dark chocolate, chopped
• 1 ¾ cups granulated sugar
• ½ cup light brown sugar, packed
• 4 large eggs
• 1 ½ tsp vanilla extract
• ¾ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ tsp salt

For the Coffee Cheesecake Layer:

• 3 (8 oz) packages cream cheese, softened
• ½ cup sour cream
• 1 ½ cups dark chocolate chips, melted
• 1 ½ cups granulated sugar
• 2 egg yolks
• 1 large egg
• 2 tsp vanilla extract
• 5 tbsp instant coffee granules dissolved in 2 tbsp hot water
• 1 tbsp cornstarch

For the Chocolate-Coffee Ganache Topping:

• ½ cup heavy cream
• 1 cup dark chocolate chips
• 1 tbsp vegetable shortening (for shine)
• ½ tsp vanilla extract
• 1 tsp instant coffee granules

For Garnish:

• Chocolate-covered coffee beans
• Cocoa powder, dusting
• Whipped cream (optional)

👩‍🍳 Directions

Step 1: Prepare the brownie base

1. Preheat oven to 350°F (175°C). Line and grease a 9-inch springform pan.
2. Melt butter and dark chocolate together in a double boiler.
3. Remove from heat, whisk in sugars until glossy.
4. Add eggs one at a time, then vanilla.
5. Sift in flour, cocoa powder, and salt. Stir until just combined.
6. Spread batter into prepared pan and bake 25 minutes. Cool while preparing cheesecake layer.

Step 2: Make the cheesecake filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add sour cream and melted chocolate chips; mix well.
3. Beat in egg yolks, egg, vanilla, cornstarch, and dissolved instant coffee.
4. Pour over cooled brownie base.

Step 3: Bake the cheesecake

1. Reduce oven to 325°F (160°C).
2. Wrap springform pan with foil and place in a larger baking dish.
3. Fill dish with 1 inch of hot water (water bath).
4. Bake 55–65 minutes, until edges are set but center is slightly jiggly.
5. Turn oven off, crack door, and let cheesecake rest for 1 hour.
6. Remove, cool completely, then chill overnight.

Step 4: Prepare the ganache topping

1. Heat heavy cream in a saucepan until steaming.
2. Pour over chocolate chips, shortening, vanilla, and instant coffee.
3. Let sit 2 minutes, then whisk until smooth and glossy.
4. Cool slightly before pouring over chilled cheesecake.

Step 5: Garnish & serve

1. Spread ganache evenly across cheesecake top.
2. Decorate with chocolate-covered coffee beans and a dusting of cocoa powder.
3. Chill 30 minutes before slicing for clean cuts.

🍽️ Servings & Timing

• Servings: 10–12 slices
• Prep Time: 30 minutes
• Bake Time: 1 hour 30 minutes (including brownie + cheesecake)
• Cooling & Chilling Time: 6+ hours (overnight best)
• Total Time: ~8 hours (mostly chilling)

🧊 Storage & Reheating

• Refrigerator: Store in an airtight container up to 5 days.
• Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.
• Best Served: Chilled—do not reheat.

🥄 Variations

• Mocha Cheesecake: Add 2 more tablespoons of instant coffee for a stronger coffee flavor.
• White Chocolate Drizzle: Top ganache with melted white chocolate for contrast.
• Nutty Crunch: Sprinkle toasted hazelnuts or pecans on top before ganache sets.
• Mini Cheesecakes: Bake in muffin tins with liners for single-serve portions.
• Salted Caramel Twist: Drizzle salted caramel over ganache.
• Gluten-Free: Use a flour substitute or leave out flour (for a fudgier brownie base).

❓ 10 FAQs

1. Why bake the cheesecake in a water bath?
   It helps prevent cracks by keeping the baking environment moist.
2. Can I skip the brownie base?
   Yes, but it adds structure and flavor contrast.
3. Can I use espresso instead of instant coffee?
   Yes—just use strong brewed espresso for the same depth.
4. Do I have to chill it overnight?
   Yes, chilling sets the layers and ensures clean slices.
5. What’s the best chocolate to use?
   High-quality dark chocolate for both brownies and ganache.
6. Can I add chocolate chips to the brownie layer?
   Absolutely! It makes it even fudgier.
7. How do I slice cleanly?
   Use a hot knife, wiping between cuts.
8. Can I make this ahead of time?
   Yes, it’s actually better made a day before serving.
9. What toppings pair well?
   Whipped cream, chocolate shavings, or a drizzle of caramel.
10. Can kids eat this?
    Yes—coffee flavor is present but not overpowering or caffeinated enough to cause concern in small portions.

🏁 Conclusion

This Coffee Brownie Cheesecake is a dessert lover’s dream: rich, creamy, fudgy, and perfectly infused with coffee flavor. With its three indulgent layers, it’s a showstopping centerpiece for birthdays, holidays, or any time you want to impress.

From the chewy brownie base to the velvety cheesecake center and glossy ganache finish, every bite offers a perfect harmony of chocolate and coffee. Make it once, and it’s sure to become a recipe you’ll come back to again and again.

Adam

Coffee Brownie Cheesecake | Decadent, Creamy & Irresistible

If you’ve ever had trouble deciding between a fudgy brownie, a smooth cheesecake, or a coffee-infused dessert, this Coffee Brownie Cheesecake is the ultimate solution. It layers all three into one indulgent creation—starting with a dense brownie base, followed by a luscious coffee cheesecake, and finished with a glossy dark chocolate-coffee ganache. The combination is nothing short of heavenly. The brownies provide a chewy, chocolatey foundation; the cheesecake layer is creamy and perfectly balanced with espresso flavor; and the topping ties it all together with rich, bittersweet chocolate. It’s the kind of dessert that feels elegant enough for a dinner party yet comforting enough to make on a weekend when you’re craving something extraordinary. If you’re a fan of coffee and chocolate, this recipe is destined to become one of your all-time favorites.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

bake & Cooling & Chilling time 7 hours hrs 30 minutes mins

Total Time 8 hours hrs

Servings: 12 slices

Ingredients Equipment Method Notes

Ingredients

  

For the Brownie Base:

• ¾ cup unsalted butter
• 5 oz dark chocolate chopped
• 1 ¾ cups granulated sugar
• ½ cup light brown sugar packed
• 4 large eggs
• 1 ½ tsp vanilla extract
• ¾ cup all-purpose flour
• ½ cup unsweetened cocoa powder
• ¼ tsp salt

For the Coffee Cheesecake Layer:

• 3 8 oz packages cream cheese, softened
• ½ cup sour cream
• 1 ½ cups dark chocolate chips melted
• 1 ½ cups granulated sugar
• 2 egg yolks
• 1 large egg
• 2 tsp vanilla extract
• 5 tbsp instant coffee granules dissolved in 2 tbsp hot water
• 1 tbsp cornstarch

For the Chocolate-Coffee Ganache Topping:

• ½ cup heavy cream
• 1 cup dark chocolate chips
• 1 tbsp vegetable shortening for shine
• ½ tsp vanilla extract
• 1 tsp instant coffee granules

For Garnish:

• Chocolate-covered coffee beans
• Cocoa powder dusting
• Whipped cream optional

Equipment

• 9-inch springform pan
• Parchment paper
• Double boiler or microwave-safe bowl (for melting chocolate)
• Mixing bowls (large and medium)
• Electric mixer or stand mixer
• Rubber spatula
• Whisk
• Measuring cups and spoons
• Cooling rack

Method

 

Step 1: Prepare the brownie base

1. Preheat oven to 350°F (175°C). Line and grease a 9-inch springform pan.
2. Melt butter and dark chocolate together in a double boiler.
3. Remove from heat, whisk in sugars until glossy.
4. Add eggs one at a time, then vanilla.
5. Sift in flour, cocoa powder, and salt. Stir until just combined.
6. Spread batter into prepared pan and bake 25 minutes. Cool while preparing cheesecake layer.

Step 2: Make the cheesecake filling

1. In a large bowl, beat cream cheese and sugar until smooth.
2. Add sour cream and melted chocolate chips; mix well.
3. Beat in egg yolks, egg, vanilla, cornstarch, and dissolved instant coffee.
4. Pour over cooled brownie base.

Step 3: Bake the cheesecake

1. Reduce oven to 325°F (160°C).
2. Wrap springform pan with foil and place in a larger baking dish.
3. Fill dish with 1 inch of hot water (water bath).
4. Bake 55–65 minutes, until edges are set but center is slightly jiggly.
5. Turn oven off, crack door, and let cheesecake rest for 1 hour.
6. Remove, cool completely, then chill overnight.

Step 4: Prepare the ganache topping

1. Heat heavy cream in a saucepan until steaming.
2. Pour over chocolate chips, shortening, vanilla, and instant coffee.
3. Let sit 2 minutes, then whisk until smooth and glossy.
4. Cool slightly before pouring over chilled cheesecake.

Step 5: Garnish & serve

1. Spread ganache evenly across cheesecake top.
2. Decorate with chocolate-covered coffee beans and a dusting of cocoa powder.
3. Chill 30 minutes before slicing for clean cuts.

Notes

🧊 Storage & Reheating

Refrigerator: Store in an airtight container up to 5 days.

Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge before serving.

Best Served: Chilled—do not reheat.

🥄 Variations

Mocha Cheesecake: Add 2 more tablespoons of instant coffee for a stronger coffee flavor.

White Chocolate Drizzle: Top ganache with melted white chocolate for contrast.

Nutty Crunch: Sprinkle toasted hazelnuts or pecans on top before ganache sets.

Mini Cheesecakes: Bake in muffin tins with liners for single-serve portions.

Salted Caramel Twist: Drizzle salted caramel over ganache.

Gluten-Free: Use a flour substitute or leave out flour (for a fudgier brownie base).

❓ 10 FAQs

Why bake the cheesecake in a water bath?
It helps prevent cracks by keeping the baking environment moist.

Can I skip the brownie base?
Yes, but it adds structure and flavor contrast.

Can I use espresso instead of instant coffee?
Yes—just use strong brewed espresso for the same depth.

Do I have to chill it overnight?
Yes, chilling sets the layers and ensures clean slices.

What’s the best chocolate to use?
High-quality dark chocolate for both brownies and ganache.

Can I add chocolate chips to the brownie layer?
Absolutely! It makes it even fudgier.

How do I slice cleanly?
Use a hot knife, wiping between cuts.

Can I make this ahead of time?
Yes, it’s actually better made a day before serving.

What toppings pair well?
Whipped cream, chocolate shavings, or a drizzle of caramel.

Can kids eat this?
Yes—coffee flavor is present but not overpowering or caffeinated enough to cause concern in small portions.

🏁 Conclusion

This Coffee Brownie Cheesecake is a dessert lover’s dream: rich, creamy, fudgy, and perfectly infused with coffee flavor. With its three indulgent layers, it’s a showstopping centerpiece for birthdays, holidays, or any time you want to impress.

From the chewy brownie base to the velvety cheesecake center and glossy ganache finish, every bite offers a perfect harmony of chocolate and coffee. Make it once, and it’s sure to become a recipe you’ll come back to again and again.