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Brownie Chunk Cheesecake with Mocha Whipped Cream

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You are going to fall for this chocolate brownie cheesecake topped with a mocha whipped cream.  The combination is absolutely amazing and sure to impress!

Slice of cheesecake with chunk of homemade brownie inside and mocha whipped cream on top.

Do you know what today is?  It’s Cake Slice Day!  

It is so fun to have an excuse to bake something a little extra special once a month and share it with my cake baking friends.  We have been baking our way through Maida Heatter’s Cakes since November.

Each month we are given four recipes to choose from and we each bake one.  Usually it is a surprise what everyone else baked, but there has been a little cheating on that this month! 😉

In the end, that only ends up being a win for you guys as there is a great chance you will get to see them all!  I love the book, but there are no pictures and I have no imagination so I love seeing what everyone made!

Whole round cheesecake topped with piped stars of mocha whipped cream and sprinkled with mini chocolate chips.

So I was choosing knowing 2 of the 4 choices has already been baked.  I wanted to do a different one, so the remaining options were the Mocha Chip Chiffon Cake and the Chocolate Brownie Cheesecake.

Having done a coffee flavored cake in the Coffee and Cream Sponge Cake last month (it was delicious and you should totally make one!), I almost through the chiffon cake out based on it being another mocha cake.

But, I really like using this group to further my baking skills and I have never made a chiffon cake.  I was in a real quandary.  

So, I turned to my trusty assistant, otherwise known as my husband, for a verdict.  He doesn’t have nearly as hard of a time making a decision as I do.

He chose the cheesecake based on the fact he didn’t know what a chiffon cake was.  Goofball!  

But I asked, so I didn’t have to like the reasoning, I just had to bake a cheesecake!

Slice of cheesecake with chunks of brownies baked inside and topped with mocha whipped cream and chocolate chips.

The cheesecake was fun to make too. I simplified the process quite a bit.  I love hearing how Maida does it, but I feel like she adds a lot of steps in just for the sake of adding steps.

First you bake a batch of Fabulously Fudgy Brownies. Then you cut them into small pieces and freeze them.

Maida makes cheesecakes in a solid pan, dumps them, presses in graham cracker crumbs and inverts the whole thing.  I just pulled out a trusty springform pan and made a more common graham cracker crust.

I do like to keep the crust layer thin though, I don’t like a huge crust on my cheesecake. You can increase the crust measurements if you like a thicker crust.

Bite of cheesecake with chunks of brownie baked inside on fork, ready to eat.

I loved the recipe, even with my simplified instructions.  The texture of the cheesecake was great and the fact that it was studded with brownie made it all the better.

The only place I really went wrong was choosing my heart shaped springform pan.  I couldn’t find a pan large enough to do the water bath, so I just gave it a steamy oven instead.

I really should have dropped the temperature a bit, but didn’t think of it until after my cheesecake had already cracked.  So, I did what anyone in my position would do, made Mocha Whipped Cream to cover the crack.

The whipped cream was completely to hide a boo-boo, but it was DELICIOUS! I mean the combination is absolutely decadent and delicious.

I’ll say it’s optional as it wasn’t part of the original recipe, but it is HIGHLY encouraged!  When one of my brothers asked what kind of cheesecake it was, my youngest brother Collin (who had already taken a couple bites of his slice) said “too good!”  I’ll take that as a win!

Now two siblings have requested this cheesecake as their birthday dessert, so you know it is good. Make one for yourself to confirm it.

Slice of cheesecake with chunk of homemade brownie inside and mocha whipped cream on top.

Brownie Chunk Cheesecake with Mocha Whipped Cream

Carlee
You are going to fall for this chocolate brownie cheesecake topped with a mocha whipped cream.  The combination is absolutely amazing and sure to impress!
4.86 from 7 ratings
Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours 15 minutes
Course Dessert
Cuisine American
Servings 24 Servings
Calories 372 kcal

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 350°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.
  • If possible, place the pan into a water bath (if not, turn the oven down to 325°F and bake for about 1 hour and 45 minutes).  Bake for 1½ hours.  The top should brown and the middle should be mostly set. You can check the internal temperature if you’d like, it should be at least 150°F. 
  • Remove from water bath if using and allow to cool at room temperature for a couple of hours.  Refrigerate until ready to serve.

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

This cheesecake cuts best when cold.  It can be eaten straight from the fridge, but it better at closer to room temperature.  I suggest you cut it while it is still cold and allow it to come to room temperature as individual pieces already on their serving dishes.  This will cut the time needed to come up to temperature considerably and will give you the nicest looking pieces of cheesecake.

Video

Nutrition

Serving: 1ServingCalories: 372kcalCarbohydrates: 32gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 8gCholesterol: 110mgSodium: 205mgFiber: 1gSugar: 25g
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Recipe Rating




Carlee

Wednesday 30th of March 2016

The mocha whipped cream really sets it off! Thanks so much, Elaine!

Unknown

Wednesday 30th of March 2016

Oh my gosh, this looks amazing Carlee! I am sharing and I'm pinning to make the next time we have an event!

Carlee

Wednesday 30th of March 2016

Thank you! It is definitely a great one to knock the socks of your guests!

Unknown

Wednesday 30th of March 2016

Ohh! Mocha whipped cream sounds amazing! Thanks so much for sharing at Inspiration Thursday! Pinned this recipe!

Carlee

Wednesday 30th of March 2016

It is! ;-)

Kim - KnockitoffKim.com

Tuesday 29th of March 2016

Carlee, this looks delicious and beautiful!

Carlee

Tuesday 29th of March 2016

Thanks, Kim! It really was so good!

Unknown

Monday 28th of March 2016

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!

Carlee

Monday 28th of March 2016

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!