Coffee Brownie Cheesecake Bliss

1 cup heavy cream

2 tablespoons powdered sugar

1 teaspoon instant coffee granules

Chocolate shavings, for garnish

Directions:

Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

For the brownie layer, melt the butter in a saucepan over low heat. Remove from heat and stir in sugar, eggs, and vanilla extract until well combined.

Stir in cocoa powder, flour, salt, and baking powder until smooth. Pour the brownie batter into the prepared pan and spread evenly.

For the cheesecake layer, beat cream cheese and sugar until smooth. Add eggs one at a time, beating well after each addition. Mix in vanilla extract and brewed coffee until combined.

Pour the cheesecake batter over the brownie layer in the pan.

Bake for 40-45 minutes, or until the edges are set and the center is slightly jiggly.

Remove from the oven and let cool completely on a wire rack. Refrigerate for at least 4 hours or overnight.

For the topping, beat heavy cream, powdered sugar, and instant coffee granules until stiff peaks form. Spread whipped cream over the chilled cheesecake.

Garnish with chocolate shavings before serving.

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 5 hours (including chilling)

Kcal: 380 kcal per serving | Servings: 10-12 servings