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- 1 cup unsalted butter - 2 cups granulated sugar - 4 large eggs - 1 cup all-purpose flour - 1 cup cocoa powder - 1 cup semi-sweet chocolate chips - 1 teaspoon vanilla extract - ¼ teaspoon salt The brownie layer gives the cheesecake a rich base. I love using semi-sweet chocolate chips for extra flavor. You can melt the butter to start the process. Mixing in the sugar and eggs creates a smooth batter. - 16 oz cream cheese, softened - ½ cup granulated sugar - 1 cup sour cream - 3 large eggs - ¼ cup strong brewed coffee, cooled - 1 teaspoon vanilla extract - ¼ cup cocoa powder This layer makes the dessert creamy and rich. Use softened cream cheese for easy mixing. Strong brewed coffee adds depth without being too strong. Always mix on low to avoid lumps. - 1 cup heavy cream - 8 oz semi-sweet chocolate, chopped Ganache adds a smooth finish to the cheesecake. Heat the cream just until it simmers. Pour it over the chocolate and stir until smooth. It creates a shiny, decadent topping that makes the dessert look fancy. For the full recipe, check out the Coffee Chocolate Brownie Cheesecake section! To start, preheat your oven to 350°F (175°C). Grab a 9-inch springform pan and grease it well. In a saucepan, melt 1 cup of unsalted butter over medium heat. Once melted, take it off the heat and stir in 2 cups of granulated sugar. Then, add 4 large eggs and 1 teaspoon of vanilla extract, mixing until smooth. In another bowl, sift together 1 cup of all-purpose flour, 1 cup of cocoa powder, and ¼ teaspoon of salt. Gradually mix this dry blend into the wet ingredients. Finally, fold in 1 cup of semi-sweet chocolate chips. Pour this brownie batter into your prepared pan and spread it evenly. Bake for 25 minutes and let it cool completely. In a large bowl, beat 16 ounces of softened cream cheese with ½ cup of granulated sugar until creamy. Next, add 1 cup of sour cream, ¼ cup of cooled strong brewed coffee, and 1 teaspoon of vanilla extract. Mix until everything is combined well. Add ¼ cup of cocoa powder and mix again. Then, add 3 large eggs one at a time, mixing on low speed. Be careful not to overmix. Once done, pour this cheesecake mixture over the cooled brownie layer, smoothing the top. Now, lower the oven temperature to 325°F (160°C). Bake the cheesecake for 50-60 minutes. The edges should be set, but the center can still jiggle a bit. After baking, let it cool at room temperature for about an hour. Then, place it in the fridge for at least 4 hours or even overnight. For the ganache topping, heat 1 cup of heavy cream in a small saucepan until it simmers. Remove it from the heat and stir in 8 ounces of chopped semi-sweet chocolate until smooth. Let it cool slightly before pouring it over the chilled cheesecake. Once the ganache has set, carefully remove the sides of the springform pan. Slice your coffee chocolate brownie cheesecake and enjoy! To make perfect brownies, start with quality ingredients. Use unsalted butter for better control over salt levels. Melt the butter gently; this keeps the brownies moist. Mix your dry ingredients well. Sifting flour and cocoa powder helps prevent lumps. When combining wet and dry, mix just enough. Overmixing can lead to tough brownies. Bake until the edges are set, but the center should still jiggle slightly. This ensures a fudgy texture. For a creamy cheesecake, room temperature cream cheese is key. It blends better and creates a smooth texture. Beat the cream cheese and sugar until fluffy. Add eggs one at a time. This prevents overmixing, which can create cracks. After you pour the cheesecake mixture onto the brownie layer, gently tap the pan. This releases any trapped air bubbles. Bake until the edges are firm, but keep the center soft. This makes for a melt-in-your-mouth experience. When making ganache, heat the cream until just simmering. Pour it over chopped chocolate and let it sit. Stir gently until smooth. For even pouring, let the ganache cool slightly. Start at the center of the cheesecake and let it flow to the edges. This gives a nice, even layer. If you want a thicker ganache, let it cool longer before pouring. A well-set ganache adds a rich finish to your dessert. For the best results, chill the cheesecake before adding the ganache. This helps it set nicely. {{image_2}} You can add a nice crunch by mixing in nuts. I suggest walnuts or pecans. Chop them finely and fold them into the brownie layer before baking. This gives a rich texture and taste. For a fun twist, add chocolate swirls. To do this, melt some chocolate and swirl it into the cheesecake layer before you bake it. This creates beautiful designs and enhances the chocolate flavor. If you want a gluten-free treat, swap the all-purpose flour with gluten-free flour. Look for blends that work well in baking. Make sure all your other ingredients are gluten-free too. This allows everyone to enjoy the cheesecake without worry. The taste will remain rich and wonderful, just like the original recipe. You can change the coffee flavor to match your taste. Use different types of coffee, like espresso or dark roast. Each type brings its own unique notes. For a sweet twist, try flavored coffee, like vanilla or hazelnut. This will add a lovely depth to your cheesecake. Experimenting with coffee flavors can make this dessert truly special. To keep your cheesecake fresh, cover it well. Use plastic wrap or foil. Store it in the fridge. It will last for about five days. If you have a whole cheesecake, keep it in the springform pan. This helps avoid drying out. You can freeze leftover cheesecake too! First, let it cool completely. Cut it into slices for easy serving. Wrap each slice in plastic wrap. Then place them in a freezer bag. Make sure to press out the air. This will help prevent freezer burn. Your cheesecake can last up to three months in the freezer. When ready to enjoy your cheesecake again, take it out of the fridge. Let it sit at room temperature for about 30 minutes. This helps bring back its creamy texture. If it’s frozen, thaw it in the fridge overnight. Avoid using the microwave, as it can change the texture. Enjoy your coffee chocolate brownie cheesecake delight at its best! For the full recipe, check the earlier section. Yes, you can use dark chocolate. It adds a rich taste. You may also try milk chocolate for a sweeter flavor. Just remember, the type of chocolate changes the final taste. If you prefer a less bitter flavor, go for milk chocolate. The cheesecake is done when the edges are set. The center should still jiggle slightly. It will firm up as it cools. You can also use a toothpick. Insert it in the center; it should come out mostly clean. You can use Greek yogurt as a great substitute. It adds creaminess and tang. Cream cheese can also work in a pinch, though it may be thicker. If you want a dairy-free option, try coconut cream. This blog post shared how to make a delicious brownie cheesecake. We looked at key ingredients, simple steps, and helpful tips. Each layer brings a special taste. You can even explore fun variations to match your style. Remember to store leftovers properly to enjoy them later. With these ideas, your cheesecake will impress everyone. Dive in and start baking today!

Coffee Chocolate Brownie Cheesecake

Indulge in a dessert that combines rich flavors with a delightful twist: Coffee Chocolate Brownie Cheesecake! This decadent treat features a fudgy brownie base topped with a creamy coffee-infused cheesecake and finished with a luscious ganache. Perfect for any occasion, it's sure to impress your family and friends.
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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 cocoa powder

1 cup semi-sweet chocolate chips

1 teaspoon vanilla extract

¼ teaspoon salt

For the Cheesecake Layer:

16 oz cream cheese, softened

½ cup granulated sugar

1 cup sour cream

3 large eggs

¼ cup strong brewed coffee, cooled

1 teaspoon vanilla extract

¼ cup cocoa powder

For Ganache Topping:

1 cup heavy cream

8 oz semi-sweet chocolate, chopped

Instructions
 

Make the Brownie Layer: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan.

    In a saucepan over medium heat, melt the butter. Remove from heat and stir in sugar, eggs, and vanilla extract until smooth.

      Sift together the flour, cocoa powder, and salt in a separate bowl. Gradually add this dry mix to the wet ingredients, stirring until just combined. Fold in the chocolate chips.

        Pour the brownie batter into the prepared springform pan and spread it evenly. Bake for 25 minutes. Once baked, let it cool completely.

          Prepare the Cheesecake Layer: In a large bowl, beat the cream cheese and sugar until creamy.

            Add the sour cream, brewed coffee, vanilla extract, and cocoa powder. Mix until fully incorporated.

              Finally, add the eggs one at a time, mixing on low speed until just combined. Be careful not to overmix.

                Pour the cheesecake mixture over the cooled brownie layer and smooth the top.

                  Bake the Cheesecake: Lower the oven temperature to 325°F (160°C) and bake for 50-60 minutes, or until the edges set but the center still has a slight jiggle. Allow cooling at room temperature for about an hour, then chill in the fridge for at least 4 hours or overnight.

                    Make the Ganache Topping: In a small saucepan, heat the heavy cream until just simmering. Remove from heat and stir in chopped chocolate until melted and smooth. Let it cool slightly before pouring it over the chilled cheesecake.

                      Serve: Once the ganache has set, carefully remove the sides of the springform pan. Slice and enjoy your delicious coffee chocolate brownie cheesecake!

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