Ingredients
Scale
- For the Brownie Base:
- 1 box (around 18-20 oz) brownie mix, plus ingredients called for on the box
- For the Cheesecake Layer:
- 24 oz cream cheese, softened
- ¾ cup granulated sugar
- 2 large eggs
- 2 tablespoons brewed coffee, cooled slightly
- 1 teaspoon vanilla extract
Instructions
- In a large mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Add eggs one at a time, mixing well. Stir in brewed coffee and vanilla extract. Mix until combined.
- Prepare brownie mix as per package directions. Pour brownie batter into greased springform pan, spreading evenly.
- Pour cheesecake mixture over brownie batter, spreading evenly. Bake at 350°F (175°C) for 45-50 minutes until edges are set but center is slightly jiggly.
- Turn off oven and let cheesecake cool inside with door ajar for an hour. Remove and cool completely at room temperature, then chill in the refrigerator for at least 4 hours or overnight.
Notes
- Ensure cream cheese is fully softened to avoid lumps.
- Do not overbake; slight jiggle in the center is ideal.
- Cooling gradually prevents cracking.
- Chilling for at least 4 hours is essential for texture.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 350 Kcal
- Sugar: 25g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 75mg