Delicious Mocha Brownie Cheesecake – Indulge Your Senses!
Welcome to my humble abode, coffee lovers! As a barista, I can whip up some of the best java concoctions known to man. But today, I’m taking my love for coffee to the next level and bringing you a recipe that combines two of the most decadent desserts – brownies and cheesecake – with the rich and robust flavors of mocha!
The Mocha Brownie Cheesecake Recipe is not your ordinary dessert. It is a show-stopping, finger-licking indulgence that will satisfy your sweet tooth and caffeine fix in one go. Picture a dense brownie bottom that melts in your mouth and tantalizes your taste buds with the deep notes of espresso powder, topped with a creamy coffee cheesecake layer that’s so luscious you’ll have to stop yourself from licking the bowl clean.
But wait, there’s more! This heavenly creation also features the velvety smoothness of melted chocolate chips, which brings together all the flavors and textures in perfect harmony. And if that wasn’t enough, I’ve thrown in some Kahlua coffee liqueur for good measure because let’s face it; we all deserve an adult dessert every once in a while.
So get ready to impress your friends and family with this decadent mocha brownie cheesecake recipe. Trust me; it’s worth every calorie!
Why You’ll Love This Recipe
Listen up, coffee and chocolate lovers, because this recipe is one you won’t want to miss. Introducing the decadent mocha brownie cheesecake recipe that will have you begging for more.
This recipe is not just any ordinary cheesecake or brownie. Oh no, this is a heavenly combination of two classics, with the rich coffee flavor of a mocha cheesecake and the dense brownie bottom that will melt in your mouth.
Imagine biting into a creamy coffee cheesecake layer that’s perfectly balanced with a chocolate brownie layer. The smooth texture of the cheesecake complements the chewy texture of the brownie, making it an intense pleasure for your taste buds.
And it’s not just the taste that will make you fall in love with this recipe. This dessert is also incredibly versatile. Serve it as a stunning centerpiece at a special occasion or make it ahead for an indulgent everyday treat.
Plus, with easily accessible ingredients like eggs, cream cheese, sweetened condensed milk, cocoa powder and unsalted butter, whipping up a batch of these delicious mocha brownie cheesecakes has never been easier.
So go ahead, take your taste buds on a journey and indulge in this heavenly combination of flavors with our mocha brownie cheesecake recipe today. You won’t regret it!
Ingredient List
Let’s start with the most important aspect of this recipe – the ingredients. Gathering all of the ingredients beforehand can be extremely helpful in streamlining the preparation process. Here is a list of what you will need to make these decadent mocha brownie cheesecake bars:
Brownie Layer:
- 1 cup (8 oz/227 g) unsalted butter
- 2 cups (14 oz/397 g) granulated sugar
- 3/4 cup (2.25 oz/64 g) unsweetened cocoa powder
- 1 tsp espresso powder
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 4 large eggs (room temperature)
- 1 tsp vanilla extract
- 1 cup (5 oz/142 g) all-purpose flour
- 1 cup (6 oz/170 g) chocolate chips
Cheesecake Layer:
- 16 ounces (450 g) full-fat cream cheese, softened to room temperature
- 1 can (14oz/398g) sweetened condensed milk
- 3/4 cup (150 g) granulated sugar
- 1 egg, at room temperature
- 2 tsp vanilla extract
- 2 tbsp Kahlua Coffee Liqueur or espresso
Mocha Swirl:
- 4 ounces (112 g) unsweetened chocolate, chopped
- 1 tbsp unsalted butter
- 3 tbsp heavy cream
- 2 tbsp granulated sugar
- 1 tsp espresso powder
You may already have most of these ingredients in your pantry or refrigerator. But if you don’t, take a quick trip to your nearby grocery store and gather everything up before moving on to the next section.
The Recipe How-To
Are you ready to create decadent mocha brownie cheesecake? Let’s start with the brownie layer.
Brownie Layer
Ingredients:
- 1/2 cup (1 stick) unsalted butter
- 4 ounces of unsweetened chocolate, chopped
- 3/4 cup granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 large eggs
- 1/2 cup all-purpose flour
Instructions:
- Preheat oven to 350°F (177°C). Grease a 9-inch square baking pan.
- In a large bowl, melt the butter and chocolate chips together. You can use a double boiler or microwave until everything is melted.
- Once melted, stir in the sugar, vanilla extract, and salt.
- Then add the eggs one at a time and mix until just combined after each addition.
- Fold in the flour until completely mixed.
- Pour the brownie batter into the prepared pan and bake for around 20-25 minutes until a toothpick comes out clean when inserted into the center of the brownies.
- Once done, let cool while preparing for the cheesecake layer.
Cheesecake Layer
Ingredients:
- 4 (8 oz.) packages cream cheese, room temperature
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 1 tbsp instant espresso powder
- 4 large eggs
- 1/2 cup sour cream
Instructions:
- Preheat oven to 325°F (163°C).
- In a mixing bowl, beat the cream cheese and sugar together with an electric mixer on medium-high speed for about 3 minutes or until smooth and creamy.
- Now add in vanilla extract and instant espresso powder and beat everything together.
- Add eggs, one at a time, until each is well incorporated before adding the next.
- Finally, add in the sour cream and mix well.
- Fold in the chocolate chips (optional)
- Pour the cheesecake batter onto the cooled brownie layer and smooth it with a spatula.
- Bake for 50-60 minutes, or until the center jiggles slightly when you shake the pan.
- To be sure, use a digital thermometer to make sure it reaches an internal temperature of 150°F (65°C).
- Remove from oven and let it cool to room temperature.
Making A Mocha Brownie Cheesecake
Once both layers are at room temperature, spread 1 cup of sweetened whipped cream on top of the cheesecake. Drizzle with melted white chocolate or sprinkle cocoa powder on top before slicing and serving.
Now that you have all the steps down to a tee, don’t hesitate
Substitutions and Variations
Are you looking to put your own spin on this delicious mocha brownie cheesecake recipe? Well, fear not my fellow coffee and dessert enthusiasts – I’ve got some substitutions and variations that are sure to satisfy your taste buds.
First up, let’s talk about the brownie layer. If you’re feeling adventurous, why not try swapping out the traditional chocolate brownie mix for a keto-friendly or gluten-free version? Or better yet, why not experiment with different flavors of brownies altogether? I’ve tried this recipe using white chocolate or even cinnamon brownies and let me tell you, they were absolutely delectable.
Now let’s move on to the cheesecake layer. While classic cream cheese is the go-to ingredient for this recipe, it can easily be substituted with yogurt cheese or ricotta cheese. These swaps will give your cheesecake layer a slightly different texture and flavor profile. If you’re feeling extra fancy, go ahead and add a splash of Kahlua coffee liqueur for an extra kick of caffeine.
But wait, there’s more! For those who prefer a more rich and decadent mocha flavor in their cheesecake, consider adding unsweetened cocoa powder along with espresso powder to the cheesecake batter. This will give your dessert an intense hit of creamy coffee goodness that is sure to leave your taste buds begging for more.
No matter what substitutions or variations you decide to make, remember that experimentation is key in finding the perfect blend of ingredients that suits your palate. Trust me, there’s no right or wrong way to enjoy this amazing mocha brownie cheesecake recipe – as long as it’s true to your personal preferences and cravings. So go ahead and have fun exploring all the different possibilities!
Serving and Pairing
Welcome to the thrilling part of serving and pairing the mocha brownie cheesecake! Let’s explore how to enjoy this decadent dessert in all its glory.
Firstly, slice the cheesecake into a perfect portion size and serve it cold. The creamy coffee cheesecake layer on top of the dense brownie bottom is already indulgent enough but topping it with a dollop of whipped cream and chocolate chips will elevate the dessert to another level.
For an adventurous twist, pair the mocha brownie cheesecake with a rich and bold espresso or coffee. The rich coffee flavor in the recipe is perfectly complemented by a freshly brewed cup of your favorite roast. It’s like having your cake and sipping it too!
If you fancy something more daring, a glass of Kahlua coffee is also an excellent choice for pairing. The sweet coffee liqueur pairs exceptionally well with the mocha essence of the cheesecake while adding depth and complexity to each bite.
Finally, if you want to make this dessert extra special, try making it a part of your brunch spread or dinner party by pairing it with light bites like fresh fruit, chocolate truffles, or even some pastries. Trust me; your guests will thank you for it.
In conclusion, this decadent mocha brownie cheesecake can stand alone as a dessert but paired with the right beverage or light bites, this dessert can be taken up several notches!
Make-Ahead, Storing and Reheating
Mocha Brownie Cheesecake is a scrumptious hybrid of two beloved desserts. This dreamy treat is perfect for satisfying any sweet tooth craving. Luckily, it’s also super easy to make ahead, store and reheat!
If you want to save time on the day you plan to serve your Mocha Brownie Cheesecake, you can bake it ahead of time and store it in the fridge for up to three days. Once baked, let it cool in the pan, then wrap it tightly with cling wrap or aluminum foil. Whenever you are ready to serve, just take it out of the fridge 30 minutes before slicing it so that it reaches room temperature.
Mocha Brownie Cheesecake also freezes beautifully. You can freeze a fully baked cheesecake for up to two months. After cooling the cheesecake completely, wrap it tightly with plastic wrap and aluminum foil or place it in an airtight container. When you are ready to serve your heavenly creation, just let it thaw overnight in the fridge.
As rich as this dessert may seem, leftover Mocha Brownie Cheesecake should not go to waste! Place any leftovers in an airtight container or cover them tightly with plastic wrap or aluminum foil and store them in the refrigerator for up to five days. Simply reheat individual portions in a microwave or oven at low temperature until they are warm.
With these simple tips and tricks, you can enjoy your decadent Mocha Brownie Cheesecake whenever you crave its creamy coffee goodness and dense brownie bottom!
Tips for Perfect Results
Are you ready to elevate your baking game to a whole new level with this mocha brownie cheesecake recipe? Here are some tips and tricks to ensure you achieve perfect results every time.
1. Use Room Temperature Ingredients
Before starting the recipe, make sure that all your ingredients, especially the cream cheese, eggs, and butter, are at room temperature. This will ensure that they mix together smoothly, resulting in a creamy and luscious cheesecake layer.
2. Don’t Overbake
It’s important not to overbake the cheesecake layer, or it will become dry and crack. To check if it’s done, gently shake the pan – the edges should be set, but the center should still jiggle slightly. The residual heat will continue to cook the cheesecake as it cools.
3. Melt Chocolate Carefully
When melting chocolate chips or unsweetened chocolate, use a double boiler or microwave at 50% power in short intervals to prevent it from seizing up or burning. Be patient – melting chocolate can take time.
4. Use High-Quality Ingredients
Choose high-quality cocoa powder, chocolate, and coffee for a rich and decadent mocha flavor. Using cheap ingredients may affect the overall taste and quality of your brownie cheesecake.
5. Add a Dash of Cinnamon
For an extra touch of warmth, add a pinch of cinnamon to your brownie batter. It complements the chocolate and coffee flavors beautifully and gives your dessert a cozy twist.
6. Let it Cool Completely
After baking, allow the brownie cheesecake to cool before cutting into it.This allows time for the dessert to set properly and ensures clean slices when you’re ready to serve.
By following these simple tips, you can confidently whip up an impressive mocha brownie cheesecake for your next gathering or special occasion. So get started in your kitchen now!
Bottom Line
As a barista, I understand the passion that goes into perfecting each and every cup of coffee. That is why I’m confident that this mocha brownie cheesecake recipe will be a hit in any coffee lover’s book!
From the rich coffee flavor, to the dense brownie bottom, to the creamy coffee cheesecake layer, and to the decadent mocha topping, this dessert recipe has everything you need to satisfy those sweet cravings.
But don’t just take my word for it. Give this recipe a try and see for yourself! And if you’re worried about calories or need a keto-friendly version, there are plenty of substitutions and variations included in this article to cater to your dietary preferences.
So go ahead, put on your apron and whip up a batch of these delicious mocha brownie cheesecake bars. Whether it’s for a weekend brunch or a special occasion, this recipe is sure to impress both your family and friends alike.
Trust me, once you try this recipe, you won’t be able to resist seconds (or maybe even thirds!).
Mocha Brownie Cheesecake Recipe
Ingredients
- 18 1/4 ounces chocolate cake mix
- 6 tablespoons butter, melted
- 1 large egg
- 1/2 teaspoon cinnamon
- 2 cups semisweet chocolate chips
- 2 (8 ounce) packages cream cheese, softened
- 1 (14 ounce) can sweetened condensed milk
- 3 large eggs
- 1/2 cup coffee yogurt
- 1 (8 ounce) container frozen whipped topping, thawed
Instructions
- Preheat oven to 325 degrees.
- Place the cake mix, melted butter, 1 egg and cinnamon in large bowl and blend with electric mixer on low speed about 1 minute or until mixture forms ball. With your hands press into ungreased 13x9 inch pan, covering bottom and up sides about 1 inch. Set aside.
- Melt chocolate chips in microwave, cool slightly.
- Put the melted chocolate, cream cheese and sweetened condensed milk in the same bowl used to mix crust. With the same beaters mix on low 30 seconds. Add the 3 eggs and yogurt. Beat on medium speed for 1 minute.
- Pour fillling over crust.
- Bake at 325 degrees for 45 to 50 minutes or until center jiggles only slightly.
- Remove from oven and cool for 30 minutes. Refrigerate at least 1 hour.
- Cut into squares and top with whipped topping.
Add Your Own Notes
Nutrition
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