Kahlua Chocolate Cheesecake

Why You’ll Love Kahlua Chocolate Cheesecake  Recipe

This Kahlua Chocolate Cheesecake stands out with its rich, mocha-inspired flavor and velvety texture. The combination of semisweet chocolate and Kahlua liqueur creates a deep, layered taste that complements the creamy cheesecake base. Plus, the Oreo cookie crust adds a satisfying crunch. Whether you’re serving guests or treating yourself, this dessert is sure to impress.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 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

Directions

1. Preheat oven to 325°F (163°C).

2. Combine the crushed Oreo cookies and melted butter in a bowl. Press the mixture into the bottom of a 9-inch springform pan to form the crust. Chill in the refrigerator while preparing the filling.

3. In a large mixing bowl, beat the cream cheese and sugar until smooth and creamy.

4. Add in the sour cream, Kahlua, and melted chocolate. Mix until fully combined.

5. Add eggs one at a time, mixing on low speed after each addition until just blended. Stir in the vanilla extract.

6. Pour the cheesecake mixture over the chilled crust in the pan.

7. Bake for 55–60 minutes, or until the center is almost set (it should jiggle slightly when shaken gently).

8. Run a knife around the edge of the pan to loosen the cake. Let it cool to room temperature before removing the rim.

9. Refrigerate the cheesecake for at least 4 hours, or until fully chilled and set.

10. Slice, serve, and enjoy.

Servings and timing

Servings: 12–14 slices
Prep Time: 25 minutes
Cook Time: 55–60 minutes
Chill Time: 4 hours
Total Time: Approximately 5.5 hours

Variations

• Alcohol-Free Version: Substitute Kahlua with brewed espresso or strong coffee for a similar flavor without alcohol.

• Different Crust: Try a graham cracker or chocolate wafer crust instead of Oreo for a change in texture and taste.

• Topping Ideas: Add a chocolate ganache, whipped cream, or a dusting of cocoa powder for extra flair.

• White Chocolate Twist: Mix in white chocolate instead of semisweet for a lighter, creamier flavor.

• Mini Cheesecakes: Bake in muffin tins with cupcake liners for individual servings.

Storage/Reheating

Store any leftover cheesecake tightly covered in the refrigerator for up to 5 days. For longer storage, wrap slices individually and freeze for up to 2 months. Thaw overnight in the refrigerator before serving. Cheesecake should not be reheated as it’s meant to be enjoyed chilled.

FAQs

What is Kahlua, and can I substitute it?

Kahlua is a coffee-flavored liqueur made from rum, sugar, and coffee. If you want a non-alcoholic version, you can use brewed espresso or strong coffee.

Can I make this cheesecake without a springform pan?

While a springform pan is ideal for easy removal, you can use a deep cake pan lined with parchment paper, though removal may be trickier.

How do I know when the cheesecake is done baking?

The cheesecake is done when the edges are set and the center slightly jiggles when gently shaken.

Can I make this cheesecake ahead of time?

Yes, this cheesecake is perfect for making ahead. It can be made up to two days in advance and stored in the fridge.

Can I freeze this cheesecake?

Absolutely. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw in the fridge before serving.

What type of chocolate is best for this recipe?

Semisweet chocolate is recommended, but you can use bittersweet if you prefer a deeper cocoa flavor.

Can I use low-fat cream cheese?

While you can, the texture may be less rich and creamy. Full-fat cream cheese yields the best results.

How do I prevent cracks in my cheesecake?

Avoid overmixing the batter, don’t overbake, and let the cheesecake cool gradually. Running a knife around the edge after baking also helps prevent cracks.

Can I add coffee beans or chocolate chips?

Yes, folding in mini chocolate chips or crushed espresso beans can add texture and extra flavor.

Why is my cheesecake lumpy?

Lumps usually occur if the cream cheese isn’t fully softened before mixing. Be sure to let it reach room temperature before starting.

Conclusion

Kahlua Chocolate Cheesecake is a decadent dessert that combines bold coffee notes with rich chocolate and a silky-smooth filling. Whether you’re celebrating a special occasion or simply indulging in a treat, this cheesecake delivers a gourmet experience with every slice. Try it once, and it might just become your new favorite dessert.