Espresso Brownie Cheddar CheesecakeEspresso Brownie Cheddar Cheesecake

Espresso Brownie Cheddar Cheesecake

By: Linda - Englewood, FL - 2016 Recipe Contest

"Chocolate and Cheesecake! Yes, who could resist these combinations? Not me!
When I was creating a coffee cheesecake I just knew it had to be with a rich chocolate base. These little babies are so irresistibly incredible. Each bite will make you go for another."

This is a Door County Coffee Fan recipe. It was not made in the kitchens of the Door County Coffee Cafe.

Brownie Ingredients:

  • 1/2 cup melted butter
  • 1 cup white sugar
  • 1 tsp vanilla extract
  • 1/4 cup strongly brewed Door County Coffee Espresso
  • 2 eggs, beaten
  • 3/4 cup flour
  • 1/3 cup unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 1/2 cup chopped walnuts, optional
Cheesecake Ingredients:
  • 8 oz cream cheese, softened
  • 8 oz ricotta cheese, whole milk
  • 1 cup sharp cheddar cheese, grated
  • 1/3 cup sour cream
  • 1/2 cup sugar, plus 2 TBS
  • 2 med eggs, beaten
  • 1/4 cup heavy cream
  • 1 tsp vanilla
  • 2 TBS flour
  • 1/4 cup choc. covered espresso beans, ground
Glaze Ingredients:
  • 1/2 cup milk chocolate, melted
  • 1/4 cup strong Door County Coffee Espresso coffee, brewed
  • 1/4 cup chocolate covered espresso beans, crushed



  1. To make Brownie: In large bowl add butter, sugar, vanilla, coffee and eggs. Mix well. Add remaining ingredients to small bowl, mix well. Add to wet ingredients. Mix well.
  2. To make cheesecake filling: Add all ingredients (except espresso beans) to food processor. Pulse all ingredients together and combine well. Fold in espresso beans.
  3. Grease 6 (4 inch) mini springform pans. Preheat oven to 350 degrees.
  4. Pour approx. 1/4 cup brownie mixture to bottom of each pan. (Reserving approx. 6 TBS) Spread across bottom of pan. Pour approx 1/2 cup cheesecake mixture over top of brownie mixture, using up all of the mixture. Carefully spread across leveling out. Add 1 TBS of brownie mixture in center of cheesecake. With a knife swirl brownie mixture into cheesecake creating a marble effect.
  5. Bake in oven for approx 30-35 mins or until done. Cool.
  6. To make Glaze: Microwave chocolate for approx. 1 minute in safe bowl or until melted, stir. Add strong coffee, stir. Drizzle over top of little cheesecakes. Sprinkle crushed espresso beans.
Makes 6 (4 inch) mini cheesecakes