Description
A rich and decadent cheesecake infused with the bold flavor of Kahlua coffee liqueur and smooth semisweet chocolate, layered over a classic Oreo cookie crust.
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 oven to 325°F (163°C).
- Combine Oreo crumbs and melted butter, then press onto the bottom of a 9-inch springform pan. Chill.
- In a mixing bowl, beat cream cheese and sugar until smooth.
- Add sour cream, Kahlua, and melted chocolate; mix well.
- Add eggs, one at a time, mixing on low speed after each just until blended. Stir in vanilla.
- Pour the mixture over the crust.
- Bake for 55–60 minutes or until the center is almost set.
- Run a knife around the rim of the pan to loosen the cake; cool before removing the rim.
- Refrigerate for at least 4 hours before serving.
- Serve and enjoy your delicious Kahlua Chocolate Cheesecake!
Notes
- Ensure all ingredients are at room temperature for a smoother batter.
- Do not overmix after adding the eggs to avoid cracks.
- Use a water bath while baking to help prevent cracking.
- Chill overnight for best results.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 30g
- Sodium: 340mg
- Fat: 36g
- Saturated Fat: 21g
- Unsaturated Fat: 12g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
