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- 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 cup all-purpose flour - 1 cup unsweetened cocoa powder - 1 cup semi-sweet chocolate chips - 1 teaspoon vanilla extract - 1/4 teaspoon salt - 16 ounces cream cheese, softened to room temperature - 1/2 cup granulated sugar - 1 cup sour cream - 3 large eggs - 1/4 cup strong brewed coffee, cooled - 1 teaspoon vanilla extract - 1/4 cup unsweetened cocoa powder - 1 cup heavy cream - 8 ounces semi-sweet chocolate, chopped To make the Coffee Chocolate Brownie Cheesecake, you need these simple ingredients. Each layer adds its own taste and texture. The brownie layer gives a rich, chocolatey base. The cheesecake layer adds creaminess and a coffee kick. Lastly, the ganache topping gives a shiny finish and extra chocolate flavor. You can find the full recipe to guide you through each step. To start, preheat your oven to 350°F (175°C). Grease a 9-inch springform pan with butter or non-stick spray. In a medium saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, remove it from heat. Stir in 2 cups of granulated sugar until combined. Add 4 large eggs, one at a time, whisking until smooth. Next, sift together 1 cup of all-purpose flour, 1 cup of unsweetened cocoa powder, and 1/4 teaspoon of salt in a separate bowl. Gradually mix this dry blend into the butter and sugar mixture. Be careful not to overmix! Fold in 1 cup of semi-sweet chocolate chips. Pour this brownie batter into your prepared pan, spreading it evenly. Bake for 25 minutes, then let it cool completely on a wire rack. In a large bowl, beat 16 ounces of softened cream cheese with 1/2 cup of granulated sugar using an electric mixer. Mix until creamy and smooth. Add 1 cup of sour cream, 1/4 cup of cooled brewed coffee, 1 teaspoon of vanilla extract, and 1/4 cup of unsweetened cocoa powder. Blend until smooth. Now, add 3 large eggs, one at a time. Mix on low speed after adding each egg. Scrape the sides of the bowl as needed. Be sure not to overmix. Pour this cheesecake mixture over the cooled brownie layer, spreading it evenly with a spatula. Lower the oven temperature to 325°F (160°C). Bake the cheesecake for 50 to 60 minutes. The edges should set, while the center will jiggle slightly. After baking, let it cool at room temperature for about an hour. Then, chill it in the refrigerator for at least 4 hours or overnight for best results. For the ganache topping, heat 1 cup of heavy cream in a small saucepan over medium heat until it simmers. Remove it from heat and add 8 ounces of chopped semi-sweet chocolate. Stir until fully melted and smooth. Allow it to cool slightly, then pour it over the chilled cheesecake. Once the ganache has set, carefully release the sides of the springform pan. Slice the cheesecake and serve. For a special touch, consider garnishing each slice with whipped cream or chocolate shavings. Enjoy your Coffee Chocolate Brownie Cheesecake! For the full recipe, refer to the ingredients section above. To get perfect brownies, follow these tips. First, measure your ingredients accurately. Use a kitchen scale for the best results. Also, melt the butter gently. If you overheat it, the brownies can turn dry. Mix the batter just enough to combine, but avoid overmixing. This keeps them fudgy. Lastly, let the brownies cool completely before adding the cheesecake layer. This step helps prevent the layers from mixing. For the cheesecake, room temperature cream cheese is key. It mixes smoothly and avoids lumps. When adding eggs, mix on low speed. This helps keep the batter light and airy. Don’t forget to scrape the bowl sides often. Bake the cheesecake at a lower temperature for even cooking. You want the edges set but the center slightly jiggly. After baking, let it cool before chilling. This helps avoid cracks on the surface. Ganache can be thick or thin, depending on your desire. For a thicker ganache, use more chocolate. If you prefer a thinner ganache, add more cream. Heat the cream until it just simmers. This ensures the chocolate melts evenly. Stir until smooth and shiny. Let it cool a bit before pouring it over the cheesecake. This helps the ganache set nicely without sliding off. For a fun twist, you can add a splash of coffee to enhance the flavor even more. For the complete recipe, check out the Coffee Chocolate Brownie Cheesecake section. Enjoy creating this delightful treat! {{image_4}} You can change the brownie layer for fun. Try adding different nuts like walnuts or pecans. These add crunch and flavor. You can also mix in some caramel chips for a sweet twist. If you love spice, add a pinch of cinnamon for warmth. Another great option is to use dark chocolate instead of semi-sweet chocolate. This makes the brownies richer and deeper in flavor. Each of these changes makes your Coffee Chocolate Brownie Cheesecake unique. The cheesecake layer is also fun to change. You can swap the coffee for a fruit puree like raspberry or strawberry. This gives a fresh taste to the cheesecake. If you want something richer, try adding chocolate hazelnut spread. It adds a nutty flavor that pairs well with chocolate. For a more tangy taste, you can add lemon or orange zest. This gives the cheesecake a nice bright flavor. These alternatives keep your cheesecake exciting and different. Ganache is easy to change, too. You can add flavors like peppermint or orange to the ganache. Just mix a few drops of extract into the warm cream before adding chocolate. For a thicker ganache, use less cream. If you like it thinner, add a bit more cream. You can also top the cheesecake with a layer of sweetened whipped cream before pouring on the ganache. This creates a lovely texture and taste. These small changes can make a big impact on your Coffee Chocolate Brownie Cheesecake. For the full recipe, check out the complete instructions. To keep your coffee chocolate brownie cheesecake fresh, store it in the fridge. Use an airtight container or cover it tightly with plastic wrap. This keeps moisture out and helps maintain its rich flavors. The cheesecake will remain good for about five days in the fridge. If you want to save some for later, you can freeze it! First, slice the cheesecake into pieces. Wrap each slice tightly in plastic wrap, then place them in a freezer-safe bag. This helps prevent freezer burn. Your cheesecake will be good for up to three months in the freezer. To enjoy your cheesecake warm, gently reheat it. Place a slice on a plate and microwave it for about 15 to 30 seconds. Check it often to make sure it doesn’t get too hot. You can also serve it cold if you prefer. It tastes great either way! For the full recipe, check out the Coffee Chocolate Brownie Cheesecake section above. Yes, you can make this cheesecake ahead of time. It actually tastes better after chilling. I recommend preparing it a day in advance. This gives the flavors time to mingle and deepen. Just store it in the fridge until you're ready to serve. If you need a cream cheese substitute, try mascarpone or Greek yogurt. Both options work well in this recipe. They give a similar creamy texture. You can also use ricotta cheese, but it may change the flavor a bit. This cheesecake lasts about five days in the fridge. Make sure to cover it tightly with plastic wrap or a lid. This helps keep it fresh and prevents it from absorbing other odors. For best taste, enjoy it within the first few days. For the full recipe, check the details above. This blog covered how to make a delicious coffee chocolate brownie cheesecake. We discussed the key ingredients for the brownie, cheesecake, and ganache. I shared step-by-step baking instructions and offered tips for perfecting each layer. You learned about flavor variations and storage methods too. In conclusion, enjoy creating this treat. It is fun and rewarding. Share it with friends or keep it all to yourself! Happy baking!

Coffee Chocolate Brownie Cheesecake

Indulge in the ultimate dessert with this Coffee Chocolate Brownie Cheesecake recipe! Layered with rich, fudgy brownies and creamy cheesecake infused with coffee, this treat is perfect for chocolate lovers. Learn how to create this delicious dessert, complete with a luscious ganache topping that will impress your guests.
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Ingredients
  

For the Brownie Layer:

1 cup unsalted butter

2 cups granulated sugar

4 large eggs

1 cup all-purpose flour

1 cup unsweetened cocoa powder

1 cup semi-sweet chocolate chips

1 teaspoon vanilla extract

1/4 teaspoon salt

For the Cheesecake Layer:

16 ounces cream cheese, softened to room temperature

1/2 cup granulated sugar

1 cup sour cream

3 large eggs

1/4 cup strong brewed coffee, cooled

1 teaspoon vanilla extract

1/4 cup unsweetened cocoa powder

For the Ganache Topping:

1 cup heavy cream

8 ounces semi-sweet chocolate, chopped

Instructions
 

Prepare the Brownie Layer: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or non-stick spray.

    In a medium saucepan over medium heat, melt the unsalted butter. Remove the saucepan from the heat, and immediately stir in the granulated sugar until it’s well combined. Incorporate the eggs, one at a time, whisking until the mixture is smooth and glossy. Stir in the vanilla extract.

      In a separate bowl, sift together the all-purpose flour, unsweetened cocoa powder, and salt. Gradually add this dry mixture to the melted butter and sugar mixture, stirring gently until just combined. Do not overmix. Finally, fold in the semi-sweet chocolate chips evenly throughout the batter.

        Pour the completed brownie batter into the prepared springform pan and spread it into an even layer. Bake in the preheated oven for 25 minutes. Once baked, allow the brownie to cool completely in the pan on a wire rack.

          Prepare the Cheesecake Layer: In a large mixing bowl, beat the softened cream cheese with the granulated sugar using an electric mixer until creamy and smooth.

            Add the sour cream, cooled brewed coffee, vanilla extract, and unsweetened cocoa powder to the bowl. Mix thoroughly until everything is fully combined and smooth.

              Add the eggs, one at a time, mixing on low speed after each addition. Scrape down the sides of the bowl as needed. Be cautious not to overmix the batter at this stage.

                Pour the cheesecake mixture over the cooled brownie layer. Use a spatula to spread the top evenly.

                  Bake the Cheesecake: Reduce the oven temperature to 325°F (160°C). Bake the layered cheesecake for 50 to 60 minutes, or until the edges are set and the center still has a slight jiggle when gently shaken. Once baked, let the cheesecake cool at room temperature for about an hour, then transfer it to the refrigerator to chill for at least 4 hours, or preferably overnight.

                    Make the Ganache Topping: In a small saucepan, heat the heavy cream over medium heat until it just starts to simmer. Remove from heat and add the chopped semi-sweet chocolate. Stir until the chocolate is fully melted and the mixture is smooth. Allow it to cool slightly before pouring it over the chilled cheesecake.

                      Serve: Once the ganache has set, carefully release and remove the sides of the springform pan. Slice the cheesecake into generous pieces and serve. Enjoy the rich flavors of your coffee chocolate brownie cheesecake!

                        Prep Time: 30 minutes | Total Time: 6 hours (including chilling time) | Servings: 12 slices

                          - Presentation Tips: For a stunning presentation, consider garnishing each slice with a dollop of whipped cream and a sprinkle of cocoa powder or chocolate shavings. Serve with a hot cup of coffee for a delightful pairing.