Kahlua Cheesecake

"I have made this for guests many times and it's always a hit."
 
Download
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
photo by Marg (CaymanDesigns)
photo by Tam454 photo by Tam454
photo by jswinks photo by jswinks
photo by Marg (CaymanDesigns) photo by Marg (CaymanDesigns)
Ready In:
24hrs 50mins
Ingredients:
11
Serves:
12
Advertisement

ingredients

  • Crust

  • 1 13 cups chocolate wafer crumbs
  • 14 cup softened butter
  • 1 tablespoon sugar
  • Cheesecake

  • 1 12 cups semi-sweet chocolate chips
  • 14 cup Kahlua or 1/4 cup coffee-flavored liqueur
  • 2 tablespoons butter
  • 2 eggs, beaten
  • 13 cup sugar
  • 14 teaspoon salt
  • 1 cup sour cream
  • 2 (8 ounce) packages cream cheese, softened
Advertisement

directions

  • Cut softened cream cheese into pieces.
  • Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.
  • Preheat oven to 350F degrees.
  • In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth.
  • Set aside.
  • In bowl, combine eggs, sugar and salt; add sour cream and blend well.
  • Add cream cheese to egg mixture; beat until smooth.
  • Gradually blend in chocolate mixture.
  • Turn into prepared crust and bake for 35 minutes or until filling is barely set in centre.
  • Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour.
  • Refrigerate several hours or overnight.
  • Garnish with whipped cream and chocolate shavings if desired.

Questions & Replies

Got a question? Share it with the community!
Advertisement

Reviews

  1. This was a fairly quick and easy cheesecake,and oooohhhhhhhhmigod was it good. Its really really rich, so it served alot of people. Everyone was asking for the recipe. :)
     
  2. This is a favorite recipe of mine, I have been making a similar version for years. I top mine with a Kahlua Chocolate drizzle (1 cup choc. chips, 1/3 cup Kahlua, 1/3 cup lt. corn syrup. Melt in saucepan at low temp. Drizzle over top when cooled.)
     
  3. Very rich and delicious! Make sure you cut the pieces small because not even the teenage boys were able to finish normal pie-size slices. I made a few slight changes in the recipe. I used chocolate animal cookie crumbs for the crust and omitted the sugar. I used dark chocolate chips because I was out of semi-sweet, and I also used 1/2 cup of Kahlua.I felt the dark chocolate overwhelmed the Kahlua but a few commented that the Kahlua flavor was very strong. I guess it depends on if you are used to it or not. ;) My only 'complaint' is the order in which the ingredients are mixed. With adding the cream cheese last, I could not get it to blend into the egg mixture smoothly. This led to over mixing and thus, my cheesecake cracked. Next time I'll cream the cream cheese first and then add eggs, sugar, salt and sour cream so I can mix them just until combined and not over beat the eggs. I'm sorry the cheesecake looks too 'wet' in the photos. It hadn't been chilled completely before I took them. By the next day, it had the right level of moisture for cheesecake. Thanks for sharing!
     
  4. This was one of the best cheesecakes I've ever made! I used 1/2 cup of kahlua as suggested by other reviewers and I found it to be the perfect amount (strong enough to taste but not to the point where it overwhelmed). I used half the sugar called for (about 1/6 of a cup of sugar) which is what I normally do for any cheesecake recipe (I really don't like very sweet cheesecakes) and topped it with a chocolate ganache. I don't think I ever seen a cheesecake I've made disappear so fast... I found that subbing cream cheese for the sour cream works just as well (I was out once).
     
  5. This was easy to make and tasted delicious! I did increase the kahlua to 1/2 cup but I felt like it still tasted mostly like chocolate. Maybe would add some coffee next time also. I could not get the cream cheese to blend in completely (it was room temp and I had whipped it before adding the other ingredients), so there were little chunks of cream cheese in it. Nobody seemed to mind. I decorated with chocolate covered coffee nibs and the remaining wafer cookies. <br/><br/>I was a little confused by the "prepare crust" line item...more clarification would be good there. I just cut in the butter like i was making a pie crust, although some recipes call for melted butter so I wasn't sure. It worked out well to cut it in.
     
Advertisement

Tweaks

  1. I make this recipe without adding the sugar. The flavor is still delicious and not maxed out with more sugar.
     
  2. Instead of using Kahlua I used Starbucks Dark Roast Unsweetened Iced Coffee ( I purchased it in the refrigeration section of Walmart with the other Iced Coffee products). It had a great coffee flavor without the bite that Kahlua gives it. I also creamed my cream cheese before I added the other ingredients. This matter the batter nice and smooth.
     

RECIPE SUBMITTED BY

I have been sharing recipes here at Recipezaar since October 2001. You won't see me around anymore, although if you're an old-school Zaarite you'll remember that in the past, you couldn't shut me up!
 
View Full Profile
Advertisement
Advertisement
Advertisement

Find More Recipes