Recipe: Espresso Brownie Cheesecake

Ever wished you could combine two desserts into one? Sometimes those sweet cravings are too strong to settle with just one dessert. With this recipe, you can have your cheesecake and eat it too! Cheesecake sits on top of a delicious brownie layer with a delightful hint of espresso. I used Willie Byrd’s chocolate espresso sauce to create a fancy swirl and add even more deliciousness to the dessert. Drizzle more chocolate sauce on top of your cheesecake if you’re truly devoted to indulging!

Espresso Brownie Cheesecake
Author: [url href=”” target=”_blank”]Emma Hering[/url]
Prep time: 20 mins
Cook time: 1 hour 20 mins
Total time: 1 hour 40 mins
Serves: 1 Cheesecake
  • 1 box Fudge Brownie Mix
  • 3 8 oz. Packages Cream Cheese
  • 1 14 oz. Can of Sweetened Condensed Milk
  • 3 Large Eggs
  • 3 Tablespoons Chocolate Espresso Sauce [divided]
  • 2 Teaspoons Vanilla Extract
  1. Pre-heat oven to 350.
  2. Prepare brownie mix as instructed for “fudgey” brownies.
  3. Spray a 9in spring form pan with non-stick spray.
  4. Pour in brownie mixture and bake for 30-35 min.
  5. Mix cream cheese with a stand or hand mixer until soft.
  6. Add sweetened condensed milk, eggs, extract and 2 Tbsp of chocolate sauce.
  7. Once brownies are set, reduce heat to 300 and pour on cream cheese mixture.
  8. Using the last tbsp of chocolate sauce, swirl on top layer and place back into oven.
  9. Bake for an additional 50-55 minutes until edges are golden brown.
  10. Let cool and refrigerate for at least 1 hour before serving.
  11. Top with whipped cream and more chocolate sauce if desired!