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Kahlua Cheesecake

This Kahlua cheesecake combines rich flavors of coffee and chocolate, making it the perfect indulgent dessert for family gatherings or cozy evenings at home.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 6 hours 30 minutes
Servings: 12 servings
Course: Dessert, Sweet
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the crust
  • 26 pieces Oreo cookies, crushed
  • 1/4 cup unsalted butter, melted
For the filling
  • 2 teaspoons instant coffee powder
  • 1/4 cup Kahlua (plus optional extra tablespoons)
  • 24 ounces brick-style cream cheese, softened Should be at room temperature
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 3 large eggs Add one at a time
  • 2 large egg yolks
  • Hot water for the water bath
For the ganache
  • 6 ounces dark chocolate, chopped
  • 3 tablespoons whipping cream

Method
 

Preparation
  1. Preheat the oven to 350 degrees Fahrenheit (180 degrees Celsius). Wrap a 9-inch springform pan in foil to seal it.
  2. 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.
Making the filling
  1. In a small bowl, stir together the instant coffee and Kahlua until dissolved.
  2. In another bowl, beat the softened cream cheese and sugar until smooth. Add the sour cream and Kahlua mixture, mixing until combined.
  3. Beat in the eggs and egg yolks one at a time until well mixed.
Baking
  1. 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.
  2. Allow the cheesecake to cool at room temperature, then refrigerate for at least 6 hours.
Making the ganache
  1. Heat the whipping cream and Kahlua in a saucepan until boiling. Pour over the chopped dark chocolate and whisk until smooth.
  2. Pour the ganache over the cooled cheesecake and refrigerate until ready to serve.

Notes

Serve chilled, optionally with whipped cream or a sprinkle of cocoa powder. Store leftovers in an airtight container in the refrigerator for 3 to 4 days.