Chocolate Kahlua Cheesecake
Need a dessert for a holiday party?
This extremely decadent cheesecake will fit the bill! It was amazing!
- 1 1/2 cups ground chocolate wafer cookies
- 1/4 cup firmly packed brown sugar
- 1/4 cup (1/2 stick) unsalted butter, melted
- 4 8-ounce packages cream cheese, room temperature
- 1 2/3 cups sugar
- 9 tablespoons whipping cream
- 4 large eggs
- 1 1/2 cups semi-sweet chocolate chips
- 1/2 cup Kahlua or 1/2 cup coffee-flavored liqueur
How to do it:
- Cut softened cream cheese into pieces.
- Prepare chocolate crumb crust and press firmly into a nine-inch spring-form pan.
- Preheat oven to 350F degrees.
- In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth. Set aside.
- Using electric mixer, beat cream cheese and sugar in large bowl until light.
- Transfer 3/4 cup mixture to small bowl, mix in some of the chocolate/Kahlua mixture; cover tightly and refrigerate to use for topping.
- Add chocolate/Kahlua mixture and 4 tablespoons whipping cream to mixture in large bowl and beat until well combined.
- Add eggs 1 at a time, beating just until combined.
- Pour filling into crust (filling will almost fill pan). Bake until cheesecake puffs, top browns and center moves only slightly when pan is shaken, about 1 hour 15 minutes.
- Transfer cheesecake to rack and cool 10 minutes.
- Run small sharp knife around cake pan sides to loosen cheesecake.
- Cool. Cover tightly and refrigerate overnight.Bring remaining 3/4 cup cream cheese mixture to room temperature.
- Add remaining 5 tablespoons whipping cream to cream cheese mixture and stir to combine. Press down firmly on edges of cheesecake to even thickness.
- Pour cream cheese mixture over cheesecake, spreading evenly.
- Release pan sides from cheesecake.
I’m sure there is an original Chocolate Kahlua Cheesecake somewhere, but Chris just winged it when we made this one, and it came out well!