Dive into the sumptuous layers of our Kahlua Chocolate Cheesecake, where rich chocolate meets bold Kahlua in a dance of dessert perfection. This recipe offers a spectacular blend of crunchy Oreo crust with a silky, boozy filling that’s simply irresistible. Whether it’s for a festive occasion or a cozy night in, this cheesecake promises to be the centerpiece that impresses!
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Kahlua Chocolate Cheesecake: A Dreamy Dessert Delight
Dive into the sumptuous layers of our Kahlua Chocolate Cheesecake, where rich chocolate meets bold Kahlua in a dance of dessert perfection. This recipe offers a spectacular blend of crunchy Oreo crust with a silky, boozy filling that’s simply irresistible. Whether it’s for a festive occasion or a cozy night in, this cheesecake promises to be the centerpiece that impresses!
Ingredients
- 24Oreo cookies, finely crushed
- 5 tablespoonsunsalted butter, melted
- 32 ouncescream cheese, softened
- 1 cupgranulated sugar
- 1 cupsour cream
- 1 cupKahlua coffee liqueur
- 8 ouncessemisweet chocolate, melted and cooled
- 4large eggs
- 2 teaspoonspure vanilla extract
Instructions
- Preheat theovento 325°F (163°C). Combine the Oreo crumbs with melted butter, press onto the bottom of a9-inch springform pan, and chill.
- Beat cream cheese and sugar until smooth. Mix in sour cream, Kahlua, and melted chocolate.
- Add eggs one at a time, mixing after each addition. Stir in vanilla.
- Pour the filling over the crust. Bake for 55-60 minutes. Allow to cool before removing from the pan. Refrigerate for at least 4 hours.
Notes
For a non-alcoholic version, substitute Kahlua with chocolate syrup.
Consider a water bath for baking if you’re concerned about cracks on the surface.
Allow the cheesecake to cool gradually by turning off theovenand slightly opening the door.
Nutrition
- Calories: 530
- Sugar: 38g
- Fat: 39g
- Carbohydrates: 44g
- Protein: 9g
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