Mocha Brownie Cheesecake

• Vegetarian

• Refrigerated

  • 4 Egg

• Baking & Spices

  • 1 cup All-purpose flour
  • 2 oz Chocolate, unsweetened
  • 1/2 cup Chocolate chips, semisweet
  • 1/2 cup Cocoa powder, unsweetened
  • 1 Cocoa powder
  • 2 cup Granulated sugar
  • 1/2 cup Powdered sugar
  • 1/4 tsp Salt
  • 3 tsp Vanilla

• Drinks

  • 1 1/4 cup Mountain coffee nantucket blend, Green

• Dairy

  • 1 2 cup (4 ounces unsalted butter, cut into 8 tablespoons, unsalted
  • 24 oz Cream cheese, full-fat
  • 1 cup Heavy whipping cream

Found on chocolatemoosey.com

Description

Ingredients

• 1/2 cup (4 ounces) unsalted butter, cut into 8 tablespoons
• 2 ounces unsweetened chocolate, chopped
• 1/2 cup unsweetened cocoa powder
• 1 cup granulated sugar
• 1/4 teaspoon salt
• 1 egg, room temperature
• 1 teaspoon vanilla extract
• 1/2 cup Green Mountain Coffee® Nantucket Blend, brewed and cooled to room temperature
• 1 cup all-purpose flour
• 1/2 cup semisweet chocolate chips
• 24 ounces full-fat cream cheese, softened (do not sub fat free)
• 1 cup granulated sugar
• 3 eggs
• 1/2 cup Green Mountain Coffee® Nantucket Blend, brewed and cooled to room temperature
• 1 teaspoon vanilla extract
• 1 cup cold heavy whipping cream
• 1/2 cup powdered sugar
• 1/4 cup Green Mountain Coffee® Nantucket Blend, brewed and cooled to room temperature
• 1 teaspoon vanilla extract
• Cocoa powder, for dusting

Directions

• Preheat oven to 350F. Lightly grease a 9 inch springform pan.
• For the brownie layer: In a large saucepan, melt together the butter and unsweetened chocolate. Remove from the heat and whisk in the cocoa, sugar, and salt (mixture will be grainy - keep going). Beat in the egg and vanilla then beat in the coffee. Whisk in the flour just until fully incorporated then stir in the chocolate chips.
• Spread the batter into the pan and bake for 20-25 minutes or until the top is firm to the touch but not fully baked.
• For the cheesecake layer: While the brownie layer is baking, beat together the cream cheese and sugar in a large mixing bowl until light and fluffy, about 3-4 minutes. Beat in the eggs, one at a time, for 1 minute each. Add the coffee and vanilla then beat for an additional 1-2 minutes.
• Once the brownie layer is done, pour the cheesecake batter on top then bake 40-45 minutes or until the center is almost set (itll move when the pan is shaken, but the top should be firm when you touch it). Remove from the oven and immediately run a knife around the edge of the pan to loosen the cheesecake (otherwise it may stick and crack while cooling). Cool 1 hour in the pan.
• Cover and refrigerate for at least 4 hours or overnight.
• For the whipped cream: In a large mixing bowl (with whisk attachment if using a stand mixer), beat the heavy cream until thickened. Gradually beat in the sugar, coffee, and vanilla then continue beating until stiff peaks form (when you pull the beater up, peaks will form and not fall over). Spread on top of cheesecake then dust with cocoa powder. Refrigerate until ready to serve. For easier cutting, freeze until whipped cream is firm enough to cut. Store leftovers in an airtight container in the refrigerator for up to 1 week.