Kahlua Cheesecake
Delicious Kahlua Cheesecake is a dreamy combination of chocolate, coffee, and cheesecake that’s almost too decadent and gorgeous for words!
Kahlua Cheesecake is perfect for those who love the incredible flavors of rich chocolate, coffee, and cheesecake! An Oreo cookie crust topped with cream cheese, Kahlua, chocolate, and coffee filling that’s topped with a wonderful homemade whipped cream is a chocolate dessert dream come true!
Killer Kahlua
Chocolate and coffee are like best friends that go way, way back. There are a ton of chocolate cake recipes where the secret ingredient is coffee because coffee helps intensify the flavor of chocolate. I decided that when making an incredibly decadent chocolate cheesecake, why not include everyone’s favorite coffee liqueur, Kahlua? The coffee, rum, caramel, and vanilla flavors of Kahlua are perfect for a chocolate cheesecake! From the Oreo crust to the creamy cheesecake filling and dollops of fresh whipped cream, this dessert is easy to make and so fun to share with friends.
When you want to make more delicious Oreo and cheesecake treats, look no further than Mini Oreo Cheesecakes or a super simple Oreo Cheesecake Icebox Cake!
Other Recipes to Serve with Kahlua Cheesecake
- Why not stir up a batch of White Russians, made with Kahlua and cream, to continue the coffee party?
- Brew a few warm cups of White Chocolate Mocha Lattes for the grown-ups to enjoy with their cake!
Ingredients
For the Crust: To make the crust, you will need crushed Oreos and melted butter.
Wet Filling Ingredients: For this cheesecake, you will need softened cream cheese, sour cream, Kahlua, brewed espresso or other strong coffee, and eggs.
Dry Filling Ingredients: To make this cheesecake, purchase a bar of bittersweet chocolate, such as Baker’s or Ghiradelli, along with granulated sugar and cornstarch. Chop the bittersweet chocolate into chunks and heat it in the microwave for 30 seconds at a time until melted.
For the Whipped Cream: You will need heavy whipping cream and granulated sugar.
Garnish: To garnish the top of the cheesecake, a little unsweetened cocoa powder and chocolate-covered espresso beans are needed.
How to Make Kahlua Cheesecake
STEP ONE: Preheat the oven to 350 degrees F and prepare an 8-inch springform pan with either non-stick spray or parchment paper pressed to the bottom of the pan. In a medium bowl, combine the crushed Oreos and melted butter and mix well. Press the cookie mix firmly and evenly into the bottom of the prepared pan.
STEP TWO: Beat the cream cheese and sugar until fluffy using a stand mixer or beaters. Add the eggs and mix until combined. Turn the mixer speed to low and beat in the melted chocolate, sour cream, Kahlua, cornstarch, and espresso until evenly combined and smooth.
STEP THREE: Pour the cheesecake mixture over the Oreo crust in the prepared pan and bake for 55- 60 minutes, or until the middle is slightly jiggly and bounces back.
STEP FOUR: Turn the oven heat off, open the oven door, and let the cheesecake cool in the oven for 1 hour. Then, set the cheesecake on the counter to cool to room temperature. Once cooled, cover in plastic wrap and place the cheesecake in the fridge for at least 6 hours or overnight to chill. Once chilled, run a knife around the edge of the pan and release the metal ring around the sides. Then sprinkle the top of the cheesecake with cocoa powder.
STEP FIVE: To make the whipped cream, beat the heavy cream on high until thickened. Sprinkle sugar over the cream and continue to beat until peaks form. Spoon the whipped cream into a piping bag and pipe swirls of the whipped cream around the edge of the cheesecake.
STEP SIX: Place chocolate-covered espresso beans onto the whipped cream swirls if desired. Cut the cheesecake into slicing and serve cold.
Tips for Success
- Besides the Kahlua, the cheesecake is the show’s star, so for the best flavor, choose regular cream cheese and sour cream over light or nonfat options.
- Also, set the cream cheese, sour cream, and eggs out to come to room temperature before starting this dessert. Soft ingredients mean no lumps, and the less time the filling is mixed, the more delicious it will be!
- To create the Oreo crumbs for the crust, toss the cookies into a food processor and pulse until fine crumbs form, or seal them in a ziplock bag and lightly crush them with a rolling pin or other heavy object.
- Remember to prop the oven door open after the cheesecake is finished cooking to allow it to cool down slowly. This slow cool-down will help prevent large cracks in the cake as the top falls and hot air is released. You can also carefully run a knife around the rim of the pan after about 10 -15 minutes of cooling down to loosen the cake from the sides, that way when the cake shrinks during the cooling process, it won’t stick to the edges and crack.
What’s the difference between Kahlua and Baileys?
Kahlua is a great coffee liqueur made primarily of arabica coffee, sugar, and rum. On the other hand, Baileys is a liqueur made of cream, Irish whiskey, and cocoa. Kahlua has an intense coffee flavor, while Baileys’ main flavor is creamy chocolate. Both liqueurs are great in coffee and desserts, as they add another delicious layer of flavor.
How do I store this cheesecake?
Once fully cooled, the cheesecake can be covered and refrigerated for a day or two before you add the garnish and whipped cream. If you know you want to freeze your cheesecake instead of serving it right away, after refrigerating it for at least six hours, you can leave the toppings off, tightly wrap the cheesecake in plastic wrap, and freeze for up to two months. With or without toppings, a refrigerated cheesecake can be covered for up to a week.
More Delicious Cheesecake to Love!
- Cheesecake Brownies
- Sopapilla Cheesecake
- Raspberry Cheesecake
- Strawberry Cheesecake
- Pecan Pie Cheesecake
Kahlua Cheesecake
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 Kahlúa 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.
