New York Women's Culinary Alliance

Brownie Latte Cheesecake

Photo by John Uher; food styling by Tish Boyle

Brownie Latte Cheesecake

By Tish Boyle / 08-Feb-2013

Yield: 12 - 16 servings

Cheesecake brownies have long been a hit on the bake sale circuit.   Creamy cheesecake filling and fudgy brownies are an inspired taste combination. Here’s a spin on the classic updated for the Gen-X quasi-Bohemian coffee house set. The cheesecake starts with a baked brownie layer topped with a Kahlua-espresso cheesecake filling. The baked cake is then garnished with whipped cream and chocolate-covered espresso beans. This killer dessert is bound to cause a stampede at your next bake sale! The recipe is from my book, The Cake Book, and is available on

Brownie Layer
4 ounces bittersweet chocolate, chopped
1/2 cup unsalted butter, cut into small pieces
1 tablespoon instant espresso powder
1 teaspoon vanilla extract
1/4 teaspoon salt
1 cup granulated sugar
2 large eggs
1/2 cup all-purpose flour

Cheesecake Filling
1 1/2 pounds cream cheese, at room temperature
1 1/2 cups granulated sugar
1/2 cup sour cream
2 tablespoons Kahlua
1 tablespoon vanilla extract
2 teaspoons espresso powder, dissolved in 1 tablespoon hot water
Pinch of salt
1 tablespoon cornstarch
4 large eggs, at room temperature
Sweetened whipped cream
Chocolate-covered espresso beans

Copyright © 2006 The Cake Book, by Tish Boyle (John Wiley & Sons, Inc.)

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