Kahlua Chocolate Cheesecake

Indulge in the rich and decadent flavors of Kahlua Chocolate Cheesecake with this irresistible dessert recipe. A crunchy Oreo crust is topped with a creamy mixture of cream cheese, Kahlua coffee liqueur, and melted chocolate, creating a dessert that is sure to impress.

Why Make This Recipe

This Kahlua Chocolate Cheesecake is the perfect dessert for any special occasion or celebration. With its rich and creamy texture, combined with the bold flavors of Kahlua and chocolate, it’s sure to be a hit with friends and family alike.

How to Make Kahlua Chocolate Cheesecake

Ingredients:

24 Oreo cookies, finely crushed
5 tablespoons unsalted butter, melted
32 ounces cream cheese, softened
1 cup granulated sugar
1 cup sour cream
1 cup Kahlua coffee liqueur
8 ounces semisweet chocolate, melted and cooled
4 large eggs
2 teaspoons pure vanilla extract

Instructions:

Preheat the oven to 325°F (163°C).
In a bowl, mix the crushed Oreo crumbs with melted butter. Press the mixture onto the bottom of a 9-inch springform pan. Chill in the fridge.
In a large bowl, beat the cream cheese and sugar until smooth. Add sour cream, Kahlua, and melted chocolate. Mix until well combined.
Add eggs one at a time, mixing on low speed after each addition until just blended. Stir in vanilla extract.
Pour the creamy mixture over the chilled crust.
Bake for 55-60 minutes, or until the center is almost set.
Run a knife around the edge of the pan to loosen the cake. Let it cool before removing the rim.
Refrigerate for at least 4 hours before serving.
Enjoy your delicious Kahlua Chocolate Cheesecake!

How to Serve Kahlua Chocolate Cheesecake

Serve this decadent cheesecake chilled, either on its own or with a dollop of whipped cream and a drizzle of chocolate sauce for an extra indulgent treat.

How to Store Kahlua Chocolate Cheesecake

Store any leftovers in the refrigerator, covered with plastic wrap or aluminum foil, for up to 5 days.

Tips to Make Kahlua Chocolate Cheesecake

Make sure all of your ingredients are at room temperature before starting to ensure a smooth and creamy cheesecake filling.
For a stronger Kahlua flavor, you can increase the amount of Kahlua in the recipe to taste.
Be careful not to overmix the batter once the eggs have been added, as this can lead to a dense and heavy cheesecake.

FAQs

Yes, you can use any type of chocolate cookie for the crust, such as chocolate graham crackers or chocolate wafer cookies.

2. Can I make this cheesecake without alcohol?

Yes, you can omit the Kahlua from the recipe if you prefer. You can replace it with an equal amount of strong coffee or espresso for a similar flavor.

3. Can I freeze this cheesecake?

Yes, you can freeze this cheesecake for up to 2 months. Wrap it tightly in plastic wrap and aluminum foil before freezing. Allow it to thaw in the refrigerator overnight before serving.