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Photo for - Coffee Brownie Cheesecake Squares

Coffee Brownie Cheesecake Squares

A great make-ahead treat for easy entertaining, these are the ultimate indulgence.

  • Yields: 48 squares
  • Preparation: 30 minutes

Ingredients

Brownie Base:

  • ½ cup (125mL) GAY LEA - Bakers Gold
  • 6 squares semi-sweet chocolate at 28g each, chopped
  • 2 tbsp (30mL) instant espresso powder
  • ¾ cup (175mL) brown sugar, packed
  • 2 eggs
  • ¾ cup (175mL) all purpose flour
  • 1 tsp (5mL) baking powder

Cheesecake Layer:

  • 1 pkg (250g) cream cheese, softened
  • ½ cup (125mL) granulated sugar
  • 2 eggs
  • 2 tbsp (30mL) all purpose flour
  • 2 tbsp (30mL) coffee liqueur

Sour Cream Layer:

Instructions

Brownie Base
  1. Preheat oven to 350° F (180°C).  Line a 13 x 9-inch (3.5 L) baking pan with enough parchment paper to overhang edges.
  2. In a large saucepan, melt butter and chocolate together until smooth.  Stir in coffee powder. Cool slightly.  Add brown sugar and eggs, one at a time beating until smooth.  Combine flour and baking powder.  Stir into chocolate mixture.  Spread evenly in prepared pan.  Chill while preparing cheesecake layer.
Cheesecake Layer
  1. In a large bowl, beat cream cheese, sugar, and eggs on medium speed of electric mixer until smooth.  Gradually add flour and coffee liqueur beating until blended.  Spread over brownie base.
  2. Bake 22 to 27 minutes or just until set.
Sour Cream Layer
  1. In a small bowl, whisk together sour cream, sugar and vanilla until blended.  Spread over cheesecake.
  2. Bake 10 minutes longer.  Cool completely in pan on rack then chill until serving.  Using parchment paper as handles, transfer squares from pan to cutting board.  Cut into squares.
  Variation:
  • Replace liqueur with cold strong coffee.
 
  • If desired, for a nice presentation, top each piece with a chocolate curl, chocolate covered coffee bean or a drizzle of chocolate.
Photo of - Coffee Brownie Cheesecake Squares

Ingredients

Brownie Base:

  • ½ cup (125mL) GAY LEA - Bakers Gold
  • 6 squares semi-sweet chocolate at 28g each, chopped
  • 2 tbsp (30mL) instant espresso powder
  • ¾ cup (175mL) brown sugar, packed
  • 2 eggs
  • ¾ cup (175mL) all purpose flour
  • 1 tsp (5mL) baking powder

Cheesecake Layer:

  • 1 pkg (250g) cream cheese, softened
  • ½ cup (125mL) granulated sugar
  • 2 eggs
  • 2 tbsp (30mL) all purpose flour
  • 2 tbsp (30mL) coffee liqueur

Sour Cream Layer: