Chocolate and coffee-flavored liqueur add lots of flavor to this cheesecake, and the simple whipped cream and cocoa powder garnish makes it gorgeous. It’s rich enough to feel like a decadent treat, but it’s not so rich that you’ll only want a tiny slice.

Chocolate Kahlua Cheesecake

Prep Time: 20 minutes

Cook Time: 2 hours, 15 minutes

Total Time: 2 hours, 35 minutes

Yield: 12 slices

Chocolate Kahlua Cheesecake

Ingredients

    For the crust:
  • 6 ounces crushed chocolate wafers
  • 1/4 cup (1/2 stick) unsalted butter, melted
  • For the cheesecake:
  • 24 ounces cream cheese, at room temperature
  • 1 cup granulated sugar
  • 3 large eggs
  • 1/4 cup Kahlua or other coffee-flavored liqueur
  • 1 teaspoon vanilla extract
  • 6 ounces (about 1 cup) bittersweet chocolate, melted and cooled
  • 1/2 cup sour cream
  • For the whipped cream:
  • 1/2 cup heavy cream
  • 1 tablespoon granulated sugar
  • Unsweetened cocoa powder, for garnish

Directions

To make crust:

Preheat oven to 350°F. Lightly butter a 9-inch round spring form pan.

Combine cookie crumbs and butter until thoroughly combined. Transfer mixture to prepared pan and press evenly and firmly into bottom of pan. Bake for 15 minutes. Set aside to cool slightly.

To make cheesecake:

Using electric mixer on medium speed, beat cream cheese and sugar until thoroughly combined and smooth. Add eggs, liqueur and vanilla and mix well. Mix in chocolate. Mix in sour cream.

Transfer cheesecake batter to pan and spread evenly. Bake for 15 minutes at 350°F.

Reduce oven temperature to 200°F. Bake cheesecake for 2 hours.

Turn off oven. Remove cheesecake from oven and gently run a thin knife around the edge of the pan.

Return cheesecake to oven and leave it inside oven with heat off for 2 hours. This will allow the cheesecake to cool to room temperature without cracking.

Remove cheesecake from oven. Cover loosely and chill overnight.

To make whipped cream:

Using electric mixer with whisk attachment, beat cream at medium-high speed until the cream begins to thicken. Sprinkle sugar over cream and continue beating until soft peaks form.

Before serving the cheesecake, spoon whipped cream into pastry bag and pipe whipped cream around edge of cheesecake. Sprinkle with cocoa powder.

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Use softened butter for cookies and cakes.

Bringing butter to room temperature helps it incorporate better with other ingredients.

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COMMENTS

2 thoughts on “Chocolate Kahlua Cheesecake

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  1. Faith Cataffa said:

    I like the way you include tips in with the recipe! I’m looking for different, unusual cheesecake recipes. Not with weird ingredients, just cheesecakes with a “wow” factor! Thanks!

    • realbutter said:

      Thanks for the kind words, Faith! We love anything that includes REAL Butter and a little “wow” factor. :)