Brownie crust for coffee cheesecake - techniques?
My next dessert venture will be a coffee cheesecake, and I want to attempt a brownie crust that can be baked right in the pan with the cheesecake (I might do bars, so I can make a smaller batch...if that's relevant at all). My concern is that the brownie layer will bake much faster than the cheesecake, or will dry out.
Any recipe or technique suggestions out there?
I will definitely be making this again! Perhaps not the prettiest dessert (due to some first-time flaws, to be addressed...), but SO good.
Here is the recipe I came up with -
4 tbsp butter
1/2 c. sugar
1/4 c. cocoa powder
1/4 c. flour
1 tbsp brewed coffee
Bake 10-12 minutes @ 350 degrees in greased 9x5 loaf pan.
12 oz. cream cheese
1/2 c. sugar
4 tbsp brewed coffee
1/2 tsp cocoa powder
Bake for 45-55 minutes @ 325 degrees in water bath.
Once cooled, I topped the cake with 1/2 tsp cocoa + 1 tsp confectioners sugar.
I baked the brownie crust first and it came out a bit dry. I'm not sure if it was over-baked, if I need to use less flour, or both. I mixed up the cheesecake while the brownie cooled, then baked the cheesecake on top of the prepared brownie. I'm also unsure of how to prevent the cheesecake from sinking in the middle...? Delicious, nonetheless. A "taste test" at 9:30 this morning led to eating the whole slice.
One of my default cheesecake recipes uses crushed chocolate wafer cookies to make the crust. The flavor is very brownie-like but still the texture of a standard cheesecake crumb crust:
Or, if that's not ideal, put "brownie crust" into the search at epicurious.com I found at least two cheesecake recipes plus a couple of others that look like they're just what you're after...