Kahlua Cheesecake
There’s something so wonderfully nostalgic about gathering in the kitchen, mixing sweet memories with the most delightful ingredients. A slice of Kahlua cheesecake feels like an embrace, a warm hug served on a plate, reminiscent of family get-togethers and lazy Sunday afternoons. This is not just a dessert; it’s a promise of laughter and an invitation to indulge.
Why make this recipe
If you’re searching for a way to elevate your dessert game, look no further than this divine Kahlua cheesecake. It encapsulates the rich flavors of coffee and chocolate, sweetened ever so lightly with a dash of boozy delight. Imagine serving this at your next family gathering, where every bite brings a smile, and every forkful evokes cherished memories. It’s perfect for those special occasions or even just a cozy evening at home, letting you savor every moment.
How to make Kahlua Cheesecake
Ingredients:
- 26 Oreo cookies, crushed
- 1/4 cup unsalted butter, melted
- 2 teaspoons instant coffee powder
- 1/4 cup Kahlua (plus optional extra tablespoons)
- 24 ounces brick-style cream cheese, softened
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 3 large eggs
- 2 large egg yolks
- Hot water for the water bath
- 6 ounces dark chocolate, chopped
- 3 tablespoons whipping cream
Directions:
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Start by preheating that oven to 350 degrees Fahrenheit (180 degrees Celsius). Grab a 9-inch springform pan and wrap it snug as a bug in foil, making sure it’s all sealed up. This little step is crucial for keeping our cheesecake nice and cozy while it bakes.
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Let’s whip up that delicious crust! Toss the crushed Oreo cookies into a bowl and pour in the melted butter. Give it a good mix and then press this sweet mixture firmly into the bottom of the springform pan. Pop it in the oven for just 8 minutes, letting it bake until it sets.
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Now, for the creamy filling. In a small bowl, stir together the instant coffee with Kahlua until the coffee granules dissolve into that lovely liquid gold. In another bowl, beat the softened cream cheese and sugar until smooth like butter on a warm biscuit. Add in the sour cream and the Kahlua mixture, mixing until you get it all combined. Now, beat in those eggs and egg yolks one at a time, making sure everything is well mixed.
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Time to set our cheesecake up for a spa day! Place the springform pan gently into a roasting pan, then pour hot water all around it. The steam will keep our cheesecake moist, just how we like it. Bake it for about 50 to 60 minutes until it wobbles just a touch in the center, like a happy dance.
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Once it’s done, allow the cheesecake to cool at room temperature, then slip it into the fridge for at least 6 hours. Patience is key here, y’all!
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Now, let’s make the luscious ganache. Heat the whipping cream and Kahlua in a saucepan until just about boiling. Pour it over the chopped dark chocolate and whisk until it’s silky smooth.
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Pour that beautiful ganache over the cooled cheesecake and pop it back in the fridge until you’re ready to serve. When it’s time to dig in, slice it with a sharp knife and let the family enjoy each decadent bite.
How to serve Kahlua Cheesecake
Serve this beauty chilled, straight from the fridge. Pair it with a dollop of whipped cream or a sprinkle of cocoa powder for that extra flair. It’s perfect on its own, but feel free to wow your guests by adding some fresh berries or chocolate shavings on top. Just remember to savor the moment as you share this heavenly delight!
How to store Kahlua Cheesecake
If you somehow have leftovers (which is rare, I assure you!), store the cheesecake in an airtight container in the refrigerator. It’ll keep well for about 3 to 4 days, allowing you to enjoy the memories even after the family gathering is over.
Tips to make Kahlua Cheesecake
- Ensure your cream cheese is at room temperature before mixing it; this helps achieve that smooth texture we all love.
- Don’t skip the water bath! It’s the secret to a creamy, crack-free cheesecake.
- Feel free to add more Kahlua if you want an extra kick — just remember, all good things in moderation!
Variations
For a twist on this classic, try adding some caramel sauce to the top before pouring the ganache. Or, if you’re feeling adventurous, replace the Oreos with crushed graham crackers for a different crust experience. The possibilities are endless!
FAQs
1. Can I make this cheesecake ahead of time?
Absolutely! In fact, this cheesecake tastes even better the next day as the flavors have a chance to meld together. You can make it up to two days in advance.
2. Can I use a different type of alcohol?
While Kahlua adds a lovely coffee flavor, feel free to experiment with other liqueurs like Baileys or Amaretto for a unique twist.
3. What if I don’t have a springform pan?
If you don’t have a springform pan, you can use a regular round cake pan, but keep in mind that removing the cheesecake may be trickier. Just line the bottom with parchment paper for easier removal.
There’s nothing quite like the joy of baking and creating memories in the kitchen. I invite you to gather your loved ones, share stories, and slice into this delicious Kahlua cheesecake. After all, food brings us together, and there’s no place like home for heartwarming flavors and cherished moments. Enjoy each bite!
Kahlua Cheesecake
Ingredients
Method
- Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Wrap a 9-inch springform pan in foil to seal it.
- In a bowl, mix the crushed Oreo cookies with melted butter and press this mixture into the bottom of the springform pan. Bake for 8 minutes.
- In a small bowl, stir together the instant coffee and Kahlua until dissolved.
- In another bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream and Kahlua mixture, mixing until combined.
- Beat in the eggs and egg yolks one at a time until well mixed.
- Place the springform pan in a roasting pan and pour hot water around it for a water bath. Bake for about 50 to 60 minutes until slightly wobbly in the center.
- Allow the cheesecake to cool at room temperature, then refrigerate for at least 6 hours.
- Heat the whipping cream and Kahlua in a saucepan until boiling. Pour over the chopped dark chocolate and whisk until smooth.
- Pour the ganache over the cooled cheesecake and refrigerate until ready to serve.