Ingredients
Scale
- For the Fudgy Coffee Brownie Base:
- 1/2 cup (113g) unsalted butter, melted
- 1 cup (200g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (60g) all-purpose flour
- 1/3 cup (30g) unsweetened cocoa powder
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1 tablespoon instant espresso powder or strong instant coffee granules
- For the Espresso Cheesecake Layer:
- 24 oz (680g) cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- 1/2 cup (120g) sour cream or full-fat Greek yogurt
- 1 teaspoon vanilla extract
- 2 tablespoons strong brewed espresso or strong instant coffee, cooled
- 1 teaspoon coffee extract (optional, for extra depth)
- For the Chocolate Coffee Drizzle (Optional):
- 1/4 cup (60ml) heavy cream
- 2 oz (56g) semi-sweet chocolate, finely chopped
- 1 teaspoon instant espresso powder
Instructions
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan or line with parchment paper. Wrap the outside of the pan securely with aluminum foil if using a water bath for the cheesecake (recommended for crack-free cheesecake).
- For the Brownie Base: In a medium bowl, whisk together melted butter and granulated sugar until well combined. Beat in the eggs one at a time, then stir in the vanilla extract. In a separate bowl, whisk together flour, cocoa powder, baking powder, salt, and instant espresso powder. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
- Press the brownie batter evenly into the bottom of the prepared springform pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out with moist crumbs. Remove from oven and let cool slightly while preparing the cheesecake.
- Reduce oven temperature to 325°F (160°C).
- For the Espresso Cheesecake: In a large bowl, using an electric mixer, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and beat until light and fluffy.
- Beat in the eggs one at a time, mixing just until combined after each addition. Do not overbeat once eggs are added, as this can introduce too much air and cause cracks.
- Stir in the sour cream (or Greek yogurt), vanilla extract, cooled brewed espresso (or instant coffee), and coffee extract (if using) until fully incorporated and smooth.
- Pour the cheesecake batter over the cooled brownie base in the springform pan. Smooth the top with a spatula.
- If using a water bath: Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan. Bake for 55-65 minutes, or until the edges are set but the center still jiggles slightly when gently shaken.
- Turn off the oven and prop the oven door open slightly (about 2-3 inches). Let the cheesecake cool gradually in the oven for 1 hour. This helps prevent cracking. Remove from the oven, remove the foil, and let cool completely on a wire rack.
- Once completely cool, cover the cheesecake with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set properly.
- For the Optional Chocolate Coffee Drizzle: In a small saucepan, heat the heavy cream over medium heat until it just begins to simmer. Remove from heat and stir in the chopped semi-sweet chocolate and instant espresso powder until smooth and melted. Let cool slightly before drizzling over the chilled cheesecake.
- To serve, carefully remove the sides of the springform pan. Slice with a sharp knife, wiping the knife clean between each cut for neat slices.
Notes
For best results and to prevent cracks, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature. Don’t overmix the cheesecake batter after adding the eggs; this can incorporate too much air, leading to cracks during cooling. A water bath is highly recommended for a smooth, crack-free cheesecake. If you don’t use one, the cheesecake may still taste delicious but might have minor cracks. Store leftover cheesecake covered in the refrigerator for up to 5 days. For an extra touch, garnish with chocolate-covered coffee beans or a dusting of cocoa powder.
- Prep Time: 45 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking, Chilling
- Cuisine: American Fusion
Nutrition
- Serving Size: 1 slice (approx. 1/12th)
- Calories: 450
- Sugar: 35g
- Sodium: 250mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 8g
- Cholesterol: 120mg