Brownie Chunk Cheesecake with Mocha Whipped Cream

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!

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!

INGREDIENTS:
Brownies
1 cup flour
3 T cocoa powder
1/2 cup butter
2 oz bittersweet chocolate
1 tsp instant coffee
1/2 tsp vanilla extract
1/4 tsp almond extract
pinch of salt
1 cup granulated sugar
2 eggs
Cheesecake
3/4 cup graham cracker crumbs
2 T cocoa powder
3 T butter, melted
2 T sugar
2 pounds cream cheese, at room temperature
1 tsp vanilla extract
pinch of salt
1 1/2 cups sugar
4 eggs
Mocha Whipped Cream
2 T bittersweet chocolate
1 T water
1 T instant coffee
1 cup cream (super cold)
1/2 tsp vanilla
1 T sugar

INSTRUCTIONS

• Bake the brownies according to the directions found here. Allow them to cool.  Save 1/3 of the pan for your treat and cut the other 2/3 of the brownies into really small pieces, about 1/2" squares. Freeze the small pieces until ready to use.
• Preheat your oven to 350 F and grease your 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.
• In your mixer, beat the cream cheese until it is soft and completely smooth scraping the bowl a few times along the way.  Add the vanilla, salt and sugar and beat until well mixed.  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.
• For full instructions please see : www.cookingwithcarlee.com

Share this post