You are going to fall in love with this brownie chunk cheesecake topped with a mocha whipped cream. The combination is absolutely amazing and is sure to impress!
If you can’t choose between making brownies for dessert or a nice rich cheesecake, this is the dessert for you because it is both! It is every bit as decadent as it sounds and totally worth the effort.
So, if you need a dessert to remember, go ahead and make this recipe. It is so good that several of my siblings have requested it for their birthday desserts, and some more than once!
The original recipe comes from Maida Heatter’s Cakes cookbook. There are so many great cakes in there and I have fallen in love with almost every one that I have baked.
Her coffee and cream sponge cake is fabulous and so is her different twist on a carrot cake. The haleakala cake is a must try for pineapple lovers too.
Maida does a great job explaining the process for her recipes and her flavors are fabulous. However, I like to simplify things a bit so my recipe is an easier twist on hers.
Baking Your Cheesecake
Rather than use a water bath, I like to bake my cheesecakes at a lower temperature for a longer time. This helps to get a consistent bake without the fuss.
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How do you avoid a crack without a water bath? Bake the cheesecake low and slow and let it cool slowly too.
This allows the cheesecake to bake through evenly. It helps give it that amazing texture as well.
Cooling it too quickly can also cause a crack. Once it is set, I like to turn off the oven and crack the door open but leave the cheesecake inside.
After about ten or fifteen minutes, I move the cheesecake to the counter to cool to room temperature. Then it goes in the fridge to chill.
The gradual cooling makes such a difference!
If the cheesecake does crack, just cover it up with the mocha whipped cream. Nobody will care, and in fact they will be glad you had an excuse to add the tasty topping!
For more tasty inspiration, check out my collection of cheesecake recipes. There is sure to be something there you’ll love.
Brownie Chunk Cheesecake with Mocha Whipped Cream
Ingredients
Brownies
- 1 cup all-purpose flour
- 3 Tablespoon cocoa powder
- ½ cup butter
- 2 oz bittersweet chocolate
- 1 teaspoon instant coffee
- ½ teaspoon vanilla extract
- ¼ teaspoon almond extract
- 1 pinch salt
- 1 cup granulated sugar
- 2 large eggs
Cheesecake
- ¾ cup graham cracker crumbs
- 2 Tablespoons cocoa powder
- 3 Tablespoons butter melted
- 2 Tablespoons granulated sugar
- 2 pounds cream cheese at room temperature
- 1 teaspoon vanilla extract
- 1 pinch salt
- ½ cups granulated sugar
- 4 large eggs
Mocha Whipped Cream
- 2 Tablespoons bittersweet chocolate
- 1 Tablespoon water
- 1 Tablespoon instant coffee
- 1 cup heavy whipping cream super cold
- ½ teaspoon vanilla extract
- 1 Tablespoon granulated sugar
Instructions
Brownies
- Preheat oven to 350°F and grease an 8×8″ pan
- In a large saucepan, melt butter and chocolate over low heat until smooth. Remove from heat.½ cup butter, 2 oz bittersweet chocolate
- Stir in coffee powder, extracts, salt and sugar.1 teaspoon instant coffee, ½ teaspoon vanilla extract, ¼ teaspoon almond extract, 1 pinch salt, 1 cup granulated sugar
- Add eggs, one at a time, mixing well after each addition.2 large eggs
- Sift the flour and cocoa powder into the pan and stir until fully incorporated.1 cup all-purpose flour, 3 Tablespoon cocoa powder
- Pour into prepared pan and smooth the top.
- Bake for 23-25 minutes.
- Allow them to cool. Enjoy ⅓ of the pan for your treat and cut the other ⅔ of the brownies into really small pieces, about ½″ squares. Freeze the small pieces until ready to use.
Cheesecake
- Preheat your oven to 325°F and grease a 9" springform pan.
- Mix together graham cracker crumbs, cocoa powder, sugar and butter. Press into the bottom of your pan. (Feel free to double those ingredients if you like a more substantial crust.) Bake for 7 minutes, then set aside.¾ cup graham cracker crumbs, 2 Tablespoons cocoa powder, 3 Tablespoons butter, 2 Tablespoons granulated sugar
- In your mixer, beat the cream cheese until it is soft and completely smooth scraping the bowl a few times along the way.2 pounds cream cheese
- Add the vanilla, salt and sugar and beat until well mixed.1 teaspoon vanilla extract, 1 pinch salt, ½ cups granulated sugar
- Add the eggs, one at a time. Mix on low speed after each addition and for no longer than is necessary to incorporate the egg.4 large eggs
- Pour enough of the cheesecake batter onto the graham crust to form a layer about ½″ thick. Fold the frozen brownie bits into the remaining cheesecake, being careful to leave them as intact as possible. Spread the batter with brownies into the pan, smoothing the top.
- Bake for about 1½ hours to an hour and 45 minutes. The top should golden brown and the middle should be mostly set. You can check the internal temperature if you’d like, it should be about 150°F.
- Allow to slowly cool to room temperature, then chill for at least a couple of hours.
Topping
- In a microwave safe bowl, melt the chocolate until it is smooth. Start with a 30 second burst, then stir. Microwave in 15 second bursts after that, stirring after each one until just melted and smooth.2 Tablespoons bittersweet chocolate
- Stir together hot water and instant coffee. Stir into melted chocolate until smooth and allow to cool to room temperature.1 Tablespoon water, 1 Tablespoon instant coffee
- If you have the space, place your mixer bowl and beater in the refrigerator to chill. (It’s not necessary, but does help the cream whip easier.) Whip cream, vanilla and sugar until it just begins to form soft peaks.1 cup heavy whipping cream, ½ teaspoon vanilla extract, 1 Tablespoon granulated sugar
- With the mixer blade going, add the chocolate/coffee mixture to the bowl. Whip until you reach your desired consistency.
- Pipe or spread over cold cheesecake. Garnish with mini chocolate chips if desired
Notes
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The mocha whipped cream really sets it off! Thanks so much, Elaine!
Oh my gosh, this looks amazing Carlee! I am sharing and I'm pinning to make the next time we have an event!
Thank you! It is definitely a great one to knock the socks of your guests!
Ohh! Mocha whipped cream sounds amazing! Thanks so much for sharing at Inspiration Thursday! Pinned this recipe!
It is! 😉
Carlee, this looks delicious and beautiful!
Thanks, Kim! It really was so good!
Could this be any more perfect? I love brownies, cheesecake, and coffee and chocolate. This dessert has my name written all over it. I love that you made it in the heart shaped pan it makes it just that much more special. And perhaps the crack in the cheesecake was a lucky break because then you all got the coffee mocha whipped cream on top. I love the star tip that you used for the whipped cream this is really a special and gorgeous dessert. Almost too pretty to eat, but I think I'd get around that!
You would definitely have to get around it! I was sad about the crack to start, but was thanking my lucky stars after it came together. It is funny how that stuff works, sometimes things are a blessing in disguise 😉 Though with cheesecake it is pretty much a blessing no matter what!
You make very desirable desserts! Thanks so much for sharing your recipe with us at Funtastic Friday.
Amazing cake!! And I just love the combination of flavors 🙂
Thank you! I will be making this one again for sure!
Cheesecake? Brownies? Mocha Whipped Cream? Yup, I'd devour this.