5.0 from 3 votes
Kahlua Cheesecake
Delicious Kahlua Cheesecake is a dreamy combination of chocolate, coffee, and cheesecake that's almost too decadent and gorgeous for words!
Prep Time
25 mins
Cook Time
1 hr
Additional Time
7 hrs
Total Time
8 hrs 25 mins
Servings: 12 slices
Calories: 566 kcal
Course:
Dessert
Cuisine:
American
Ingredients
Crust
- 24 Oreo cookies crushed into crumbs
- 4 tablespoons butter melted
Filling
- 24 ounces cream cheese softened
- 1 cup granulated sugar
- ½ cup sour cream
- 2 ounces bittersweet chocolate melted and cooled slightly
- ¼ cup Kahlua coffee liqueur
- 3 tablespoons brewed espresso or very strong coffee
- 1 tablespoon cornstarch
- 4 large eggs lightly beaten
Whipped Cream
- 1 cup heavy cream
- 2 tablespoons granulated sugar
- unsweetened cocoa powder for garnish
- chocolate-covered espresso beans for garnish
Instructions
- Preheat the oven to 350 degrees F. Spray the bottom of an 8-inch springform pan with non-stick cooking spray or line it with a circle or parchment paper. Set aside.
- Add the Oreo crumbs and melted butter to a medium mixing bowl and stir until evenly moistened. Pour the Oreo crumbs into the prepared pan and press firmly around the bottom until an even crust forms. Set aside.
- Beat the cream cheese and sugar together in a large mixing bowl with a hand mixer until fluffy. Add the eggs and beat to combine.
- With the mixer on low speed, mix in the sour cream, melted chocolate, Kahlúa, espresso, and cornstarch until smooth and evenly combined.
- Pour the filling over the Oreo crust. Carefully bang the pan on the counter a few times to release any air bubbles.
- Bake for 55 to 60 minutes or until the middle of the cheesecake jiggles very slightly and bounces back when pressed.
- Turn off the oven and prop open the oven door. Then allow the cheesecake to rest in the oven for 1 hour. (To avoid cracking, you can carefully run a knife around the rim of the pan after around 10 -15 minutes of resting to loosen the cake from the sides. When the cake shrinks during the cooling process, it won’t stick to the edges and crack.)
- Take the cheesecake out of the oven and let it cool down to room temperature. Then cover with plastic wrap and refrigerate for at least 6 hours or overnight. Once chilled, run a knife around the edge of the pan and remove the metal ring around the sides.
- When you're ready to serve the cheesecake, beat the heavy cream in a medium mixing bowl with a hand mixer on medium-high speed until it begins to thicken. Sprinkle the sugar in and continue beating until soft peaks form.
- Sprinkle the top of the cheesecake with cocoa powder. Then, transfer the whipped cream to a piping bag and pipe swirls around the edge of the cheesecake. Top the whipped cream swirls with chocolate-covered espresso beans if desired.
Cup of Yum
Notes
- Store any leftover cheesecake in an airtight container in the fridge for up to 5 days.
Nutrition Information
Serving
1slice
Calories
566kcal
(28%)
Carbohydrates
45g
(15%)
Protein
7g
(14%)
Fat
40g
(62%)
Saturated Fat
23g
(115%)
Polyunsaturated Fat
2g
Monounsaturated Fat
9g
Trans Fat
0.2g
Cholesterol
157mg
(52%)
Sodium
336mg
(14%)
Potassium
161mg
(5%)
Fiber
0.4g
(2%)
Sugar
35g
(70%)
Vitamin A
1320IU
(26%)
Vitamin C
0.2mg
(0%)
Calcium
103mg
(10%)
Iron
0.5mg
(3%)
Nutrition Facts
Serving: 12slices
Amount Per Serving
Calories 566
% Daily Value*
| Serving | 1slice | |
| Calories | 566kcal | 28% |
| Carbohydrates | 45g | 15% |
| Protein | 7g | 14% |
| Fat | 40g | 62% |
| Saturated Fat | 23g | 115% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 157mg | 52% |
| Sodium | 336mg | 14% |
| Potassium | 161mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 35g | 70% |
| Vitamin A | 1320IU | 26% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 103mg | 10% |
| Iron | 0.5mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.