Chocolate Kahlua Cheesecake

Chocolate lovers will want to devour every last bite of this Chocolate Kahlua Cheesecake!

Chocolate Kahlua Cheesecake on a white pedestal

You don’t have to spend very much time here on BoB to pick up on the fact that I love all things chocolate. I would likely be happy only baking (and eating) chocolate desserts, but I wouldn’t want to overwhelm the pages of this blog and all of you with that much chocolate!

Chocolate is perfectly glorious all on its own, but I also like to pair it with some other favorites. One of my favorite pairings is Kahlua, a coffee-flavored liqueur. I’m not a coffee drinker, but there’s something about that hint of coffee flavor combined with chocolate that just makes the end result even more magical.

slice of Chocolate Kahlua Cheesecake on a white plate

I’ve used that amazing flavor combination in cookies, cakes, brownies, and more. And now I’m bringing it to this amazing cheesecake!

This cheesecake baking method has proven itself to be crack-proof! Don’t skimp on the time it takes to bake, cool, and chill properly.

overhead view of Chocolate Kahlua Cheesecake topped with whipped cream and cocoa powder

This beauty is absolutely wonderful and crave-worthy. It doesn’t need much adornment. A little bit of whipped cream and a sprinkling of cocoa powder is plenty to finish it for serving. As you might imagine, it’s rich. But it’s not so rich that you’ll only want to eat a few bites. No, you’re going to want to go ahead and dig into an entire slice.

Visit the Recipe Index for more cheesecake recipes.

More Chocolate Cheesecake Recipes

Yield: 16 servings

Chocolate Kahlua Cheesecake

Prep Time 25 minutes
Cook Time 2 hours 30 minutes
Additional Time 8 hours
Total Time 10 hours 55 minutes

Chocolate Kahlua Cheesecake is a chocolate lover's dream!

Chocolate Kahlua Cheesecake on a white pedestal

Ingredients

For the crust:

  • 6 ounces (170g) crushed chocolate wafers
  • 1/4 cup (56g) unsalted butter, melted

For the cheesecake:

  • 24 ounces (680g) cream cheese, at room temperature
  • 1 cup (200g) granulated sugar
  • 3 large eggs
  • 1/4 cup Kahlua or other coffee-flavored liqueur
  • 1 teaspoon vanilla extract
  • 6 ounces (170g, or about 1 cup) bittersweet chocolate, melted and cooled
  • 1/2 cup (113g) sour cream

For the whipped cream:

  • 1/2 cup (118ml) heavy cream
  • 1 tablespoon granulated sugar or confectioners' sugar
  • unsweetened cocoa powder, for garnish

Instructions

To make the crust:

  1. Preheat oven to 350°F. Lightly grease a 9-inch round springform pan.
  2. Combine the cookie crumbs and butter until thoroughly combined. Transfer the mixture to the prepared pan, and press evenly and firmly into the bottom of the pan.
  3. Bake for 15 minutes. Set aside to cool slightly.

To make the cheesecake:

  1. Using an electric mixer on medium speed, beat the cream cheese and sugar until thoroughly combined and smooth. Add the eggs, liqueur, and vanilla, and mix well. Mix in the chocolate. Mix in the sour cream.
  2. Transfer the cheesecake batter to the pan, and spread evenly. Bake for 15 minutes at 350°F.
  3. Reduce the oven temperature to 200°F. Bake the cheesecake for 2 hours.
  4. Turn off the oven. Remove the cheesecake from the oven, and gently run a thin knife around the edge of the pan.
  5. Return the cheesecake to the oven and leave it inside the oven with the heat off for 2 hours.
  6. Remove the cheesecake from the oven. Cover loosely and chill overnight before serving.

To make the whipped cream:

  1. Using an electric mixer with a whisk attachment, beat the cream at medium-high speed until the cream begins to thicken.
  2. Sprinkle the sugar over the cream, and continue beating until soft peaks form.
  3. Before serving the cheesecake, pipe the whipped cream around the edge of the cheesecake. Sprinkle with cocoa powder. 

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This recipe was developed in partnership with Go Bold with Butter.
Chocolate Kahlua Cheesecake bakeorbreak.com

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