Espresso Brownie Cheddar Cheesecake

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 cheesecake recipe is infused with a secret ingredient that I hate to disclose, but I will.  

Cheddar Cheese! 

Brownie Ingredients:

1/2 cup melted butter

1 cup white sugar

1 tsp vanilla extract

1/4 cup strong espresso coffee

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 ozs cream cheese, softened

8 ozs 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 espresso coffee, brewed

1/4 cup chocolate covered espresso beans, crushed

Directions:

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.