Java Cheesecake Brownie Pie

Yesterday was the end of year teacher appreciation luncheon at Andrew’s school.  I volunteered to make a vegetable casserole and a dessert.  The casserole was an easy choice, as I received lovely squash in my CSA delivery.  But, the dessert, that was a little more difficult.  So many choices!  Cake, cheesecake, pie, brownies. 

Then it hit me – years back I remember making a cheesecake brownie pie that was out of sight good.  I decided to make 2, since there were quite a few teachers, and I knew this pie would go fast.  Chocolate and cheesecake?  Win-win!

I took a shortcut or two, using frozen pie crusts and microwavable hot fudge.  If you’re really short of time, use a brownie mix, too.  Also, if you’re not a coffee fan, just leave the espresso powder out of the batter, but, let me tell you, that cheesecake layer is beyond delicious, and I have plans to make a java cheesecake.  Keep an eye out!
Java Cheesecake Brownie Pie
1 frozen pie crust
8 oz. cream cheese, softened
1/4 cup sugar
3 eggs, divided
6 squares semi-sweet chocolate, coarsely chopped
1 stick unsalted butter
2/3 cup sugar
1 tsp. vanilla
1/4 teaspoon salt
5 teaspoons instant espresso powder, divided
1 cup flour
3 tablespoons hot fudge, heated according to container directions
3 tablespoons toasted and chopped pecans
  • Preheat oven to 350 degrees
  • Remove pie crust from freezer before preparing brownie and cheesecake batters.
  • Prepare cheesecake layer:
  • In a mixing bowl, combine softened cream cheese, 1/4 cup sugar, 1 egg, and 3 teaspoons espresso powder.
  • Beat until fluffy, about 3 minutes; set aside.
  • Prepare brownie layer:
  • In a microwave-safe bowl, combine the chopped semi-sweet chocolate and butter. 
  • Microwave for 2 minutes, remove from microwave and stir until chocolate and butter are smooth.
  • Stir in the sugar, vanilla, and salt. 
  • Beat in the eggs; stir in the flour and remaining 2 teaspoons of espresso powder until no streaks of flour remain.
  • Assemble pie:
  • Spoon half of the brownie batter into the pie crust, smoothing with a spoon.
  • Add the cheesecake batter and smooth with the back of a spoon.
  • Carefully dollop the remaining brownie batter over the cheesecake batter and smooth with back of spoon.
  • Bake for 45-55 minutes, or until a toothpick inserted comes out with a few crumbs attached.
  • Allow to cool, then spread hot fudge sauce over top of pie and sprinkle on pecans.
  • Chill in refrigerator for 4 hours before slicing.

Linked to the following parties:
Marvelous Mess Monday @ Marvelously Messy
Mealtime Monday @ Couponing-n-Cooking
Things that make you say Mmmmm @Cooking with Karyn
Crazy Cooking Challenge @ A Southern Fairytale
Makin You Crave Monday @Mrs. Happy Homemaker
Made by You Monday @ Skip To My Lou
Mangia Monday @Delightfully Downing
Show Me What You Got @Our Delightful Home
Tempt My Tummy Tuesday @ Blessed With Grace

Take-A-Look Tuesday @ Sugar Bee
Handmade Tuesdays @ Ladybug Blessings
Totally Tasty Tuesday @ Mandy’s Recipe Box
The Hearth and Soul Hop @ The 21st Century Housewife
Tasty Tuesdays @ 33 shades of green

Delicious Dishes @ It’s a Blog Party
Cast Party Wednesday @Lady Behind the Curtain
Taking a Time-out Thursday @Mom on Timeout
Homemade by You @Pincushion Creations
Gallery of Favorites @The 21st Century Housewife


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