Kahlua Cheesecake

Kahlua Cheesecake

Kahlua Cheesecake

Want a picture-perfect dessert that caters to the coffee lover in you? This Kahlua cheesecake is the perfect way to satisfy your sweet tooth. No matter how you slice it, it's the ultimate dessert experience.

At a glance
Main Ingredient:
Cooking Method:

  • Chocolate Crumb Crust:
  • 1 1/3 cups chocolate wafer crumbs
  • 1 tbsp. granulated sugar
  • 4 tbsp. unsalted butter at room temperature
  • Cheesecake:
  • 1 1/2 cups semisweet chocolate pieces
  • 2 tbsp. butter
  • 1/4 cup Kahlua
  • 1 lb. cream cheese, softened and cut into small pieces
  • 2 large eggs
  • 1/3 cup granulated sugar
  • 1/4 tsp. salt
  • 1 cup dairy sour cream
  • Mocha Sauce:
  • 1 cup semisweet chocolate pieces
  • 1/3 cup Kahlua
  • 1/3 cup light corn syrup

  • Methods/steps


    Combine wafer crumbs, sugar and butter, mixing well. Press mixture in an even layer over bottom of a 9-inch springform pan.



    Heat oven to 325 degrees. Slowly heat chocolate, butter and Kahlua in a small saucepan, stirring until chocolate melts and mixture is smooth. Set aside and cool slightly. Beat softened cream cheese until smooth. Beat in eggs, then beat in sugar, salt and sour cream. Gradually beat in chocolate mixture. Pour into chocolate crumb crust. Bake for 40 minutes, or just until filling is barely set in center. Remove from oven and let stand at room temperature at least 1 hour.

    Before serving spread on a thin layer of sour cream or crème fraiche and drizzle mocha sauce over top of cake. Cut in small slices with a thin sharp knife dipped in cold water. Refrigerate leftovers.

    Mocha sauce:

    Combine ingredients in a saucepan over low heat. Stir constantly until chocolate melts and mixture is smooth. Serve warm or at room temperature.



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