Description
A creamy, coffee-infused Kahlua Cheesecake with a rich chocolate cookie crust and silky ganache topping. This dessert blends elegance and comfort, perfect for entertaining or treating yourself.
Ingredients
1 ½ cups chocolate wafer cookie crumbs
5 tablespoons unsalted butter, melted
24 oz cream cheese, softened
1 cup granulated sugar
¾ cup sour cream
3 large eggs
⅓ cup Kahlua coffee liqueur
1 teaspoon vanilla extract
½ cup heavy cream
¾ cup semisweet chocolate chips
1 tablespoon Kahlua
Instructions
1. Preheat oven to 325°F (163°C). Prepare a springform pan with parchment and foil wrap for water bath baking.
2. Combine cookie crumbs and melted butter. Press into pan. Bake crust for 10 minutes. Let cool.
3. Beat cream cheese until smooth. Add sugar, then mix in sour cream, Kahlua, and vanilla. Add eggs one at a time, mixing gently.
4. Pour filling over crust. Bake in a water bath for 55–65 minutes, until center is just set.
5. Let cool in oven with door ajar for 1 hour. Chill in fridge at least 6 hours or overnight.
6. Heat cream until steaming. Pour over chocolate chips. Let sit 2 minutes. Stir until smooth. Add Kahlua and stir again.
7. Pour ganache over chilled cheesecake. Refrigerate 30 minutes until set. Slice and serve.
Notes
Always use room-temperature cream cheese and eggs for a smoother batter.
Bake in a water bath to avoid cracks and get that custardy texture.
Let the ganache cool slightly before pouring so it sets evenly.
- Prep Time: 25 minutes
- Cook Time: 65 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 465
- Sugar: 28g
- Sodium: 210mg
- Fat: 34g
- Saturated Fat: 20g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg