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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.
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Prep Time 30 minutes
bake & Cooling & Chilling time 7 hours 30 minutes
Total Time 8 hours
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.