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coffee brownie cheesecake - featured image

Best Coffee Brownie Cheesecake: Easy Make-Ahead Dessert

  • Author: abigail_patterson
  • Total Time: 90 minutes (plus chilling time)
  • Yield: 12 servings 1x

Description

A rich, two-in-one dessert featuring a fudgy dark chocolate brownie base topped with a tangy, coffee-infused cheesecake layer. This make-ahead treat is perfect for entertaining or solo indulgence.

Ingredients

Scale
  • 1/2 cup (113g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 2 large eggs, room temperature
  • 1/2 cup (65g) all-purpose flour
  • 1/3 cup (30g) unsweetened cocoa powder (Dutch-processed recommended)
  • 1/4 tsp salt
  • 2 blocks (450g total) full-fat brick-style cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 1/2 cup (120g) sour cream
  • 1 tsp vanilla extract
  • 2 large eggs, room temperature
  • 1 tbsp instant espresso powder
  • 1 tbsp hot water (for dissolving espresso)

Instructions

  1. Preheat oven to 325°F (165°C). Grease the bottom of a 9-inch springform pan and line with parchment paper.
  2. In a medium bowl, mix softened butter and sugar until combined. Stir in eggs one at a time. Add flour, cocoa powder, and salt; mix until just combined to form a thick batter.
  3. Spread the brownie batter evenly into the prepared pan, pressing down firmly. Set aside.
  4. In a large bowl, beat cream cheese on medium speed until smooth (2-3 minutes). Scrape down sides.
  5. Add sugar and beat until combined. Add sour cream and vanilla extract; mix again.
  6. Dissolve instant espresso powder in hot water and let cool slightly. Add to the cream cheese mixture.
  7. Add eggs one at a time, mixing on low speed just until incorporated. Do not overmix.
  8. Pour cheesecake batter over the brownie layer and smooth the top. Optionally swirl with a butter knife for a marbled effect.
  9. Bake for 50-60 minutes until edges are set but the center still jiggles slightly.
  10. Turn off the oven and crack the door open. Let the cheesecake sit in the oven for 1 hour to cool gradually.
  11. Remove from oven and cool completely on a wire rack.
  12. Cover tightly with plastic wrap and refrigerate for at least 4 hours, preferably overnight, before serving.

Notes

Ensure all dairy and eggs are at room temperature to prevent lumps. Do not overmix the batter once eggs are added to avoid cracks. For a water bath, wrap the outside of the springform pan in foil and place in a roasting pan with hot water. The cheesecake tastes best after chilling for 24-48 hours.

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Dessert
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 32
  • Sodium: 250
  • Fat: 32
  • Saturated Fat: 18
  • Carbohydrates: 38
  • Fiber: 2
  • Protein: 6

Keywords: coffee brownie cheesecake, make-ahead dessert, espresso cheesecake, chocolate dessert, party dessert, easy baking

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Find it online: https://purefoodeats.com/best-coffee-brownie-cheesecake-easy-make-ahead-dessert/