Mocha Brownie Cheesecake

By Briana Keene

Our friend and blogger Carla at Chocolate Moosey has created a Mocha Brownie Cheesecake using our Green Mountain Coffee® Nantucket Blend. For your guests at your next party, this cheesecake will certainly be the talk of the town!

Ingredients

Brownie Layer

  • 1/2 cup (4 ounces) unsalted butter, cut into 8 tablespoons
  • 2 ounces unsweetened chocolate, chopped
  • 1/2 cup unsweetened cocoa powder
  • 1 cup granulated sugar
  • 1/4 teaspoon salt
  • 1 egg, room temperature
  • 1 teaspoon vanilla extract
  • 1/2 cup Green Mountain Coffee® Nantucket Blend, brewed and cooled to room temperature
  • 1 cup all-purpose flour
  • 1/2 cup semisweet chocolate chips

 

Cheesecake Layer

  • 24 ounces full-fat cream cheese, softened (do not sub fat free)
  • 1 cup granulated sugar
  • 3 eggs
  • 1/2 cup Green Mountain Coffee® Nantucket Blend, brewed and cooled to room temperature
  • 1 teaspoon vanilla extract

 

Whipped Cream

  • 1 cup cold heavy whipping cream
  • 1/2 cup powdered sugar
  • 1/4 cup Green Mountain Coffee® Nantucket Blend, brewed and cooled to room temperature
  • 1 teaspoon vanilla extract
  • Cocoa powder, for dusting

 

Directions

  1. Preheat oven to 350F. Lightly grease a 9 inch springform pan.
  2. For the brownie layer: In a large saucepan, melt together the butter and unsweetened chocolate. Remove from the heat and whisk in the cocoa, sugar, and salt (mixture will be grainy – keep going). Beat in the egg and vanilla then beat in the coffee. Whisk in the flour just until fully incorporated then stir in the chocolate chips.
  3. Spread the batter into the pan and bake for 20-25 minutes or until the top is firm to the touch but not fully baked.
  4. For the cheesecake layer: While the brownie layer is baking, beat together the cream cheese and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, for 1 minute each. Add the coffee and vanilla then beat for an additional 1-2 minutes.
  5. Once the brownie layer is done, pour the cheesecake batter on top then bake 40-45 minutes or until the center is almost set (it’ll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and immediately run a knife around the edge of the pan to loosen the cheesecake (otherwise it may stick and crack while cooling). Cool 1 hour in the pan.
  6. Cover and refrigerate for at least 4 hours or overnight.
  7. For the whipped cream: In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened. Gradually beat in the sugar, coffee, and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over). Spread on top of cheesecake then dust with cocoa powder. Refrigerate until ready to serve. For easier cutting, freeze until whipped cream is firm enough to cut. Store leftovers in an airtight container in the refrigerator for up to 1 week.

Brew your guests’ favorite K-Cup® pods with dessert and enjoy!

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