If you love the rich flavors of coffee, chocolate, and cheesecake, then this Kahlua Cheesecake is the ultimate dessert for you! This American-inspired treat features a buttery chocolate cookie crust, a silky smooth coffee-infused filling, and a luxurious chocolate ganache topping. Whether you serve it in the summer with a chilled espresso martini or enjoy it in the winter with a warm cup of coffee, this cheesecake is pure indulgence.
Let’s dive into this step-by-step Kahlua Cheesecake recipe, packed with pro tips to ensure a perfectly creamy, crack-free cheesecake every time!
Table of Contents
Why You’ll Love This Kahlua Cheesecake
✔️ Rich & Creamy – A velvety smooth filling infused with coffee liqueur.
✔️ Perfectly Balanced – The deep chocolate and coffee flavors complement the tangy cream cheese.
✔️ Ideal for Any Occasion – Fancy enough for a dinner party, yet easy enough for a weekend treat.
✔️ Make-Ahead Dessert – Cheesecake tastes even better after chilling overnight!
Planning a full dinner menu? This cheesecake pairs beautifully with our Creamy Italian Sausage Pasta for a cozy, indulgent meal.
Ingredients
For the Crust:
- 2 cups (200g) chocolate cookie crumbs (Oreo or graham crackers with cocoa)
- ¼ cup (50g) granulated sugar
- ½ cup (115g) unsalted butter, melted
- 2 tbsp Kahlua coffee liqueur
For the Cheesecake Filling:
- 3 (8 oz) blocks cream cheese, softened
- 1 cup (200g) granulated sugar
- 3 large eggs
- ½ cup (120ml) sour cream
- ½ cup (120ml) Kahlua coffee liqueur
- 1 tbsp instant espresso powder (dissolved in 1 tbsp hot water)
- 1 tsp vanilla extract
- 2 tbsp all-purpose flour (helps prevent cracks)
For the Chocolate Ganache Topping:
- 1 cup (170g) semi-sweet chocolate chips
- ½ cup (120ml) heavy cream
- 1 tbsp Kahlua coffee liqueur
Optional Garnish:
- Whipped cream
- Chocolate shavings or cocoa powder
- Coffee beans
Step-by-Step Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, mix chocolate cookie crumbs, sugar, melted butter, and Kahlua until combined.
- Press the mixture firmly into the bottom of the pan. Use a spoon or measuring cup to compact it evenly.
- Bake for 10 minutes, then let it cool while preparing the filling.
Step 2: Make the Cheesecake Filling
- In a large bowl, beat cream cheese and sugar on medium speed until smooth and creamy.
- Add the eggs, one at a time, mixing on low speed after each addition.
- Mix in sour cream, Kahlua, dissolved espresso powder, and vanilla extract.
- Sift in flour and gently mix until incorporated (this helps prevent cracking).
Step 3: Bake the Cheesecake
- Pour the cheesecake batter over the cooled crust, smoothing the top.
- Wrap the bottom of the springform pan with foil and place it in a water bath (a larger pan filled with hot water). This prevents cracks.
- Bake at 325°F (163°C) for 60-70 minutes, or until the center is just slightly jiggly.
- Turn off the oven and let the cheesecake cool inside with the door slightly open for 1 hour.
- Refrigerate for at least 6 hours, preferably overnight.
Step 4: Prepare the Ganache Topping
- In a small saucepan, heat heavy cream until just simmering (do not boil).
- Pour over the chocolate chips and let sit for 1 minute. Stir until smooth.
- Add Kahlua and mix well.
- Pour the ganache over the chilled cheesecake, spreading evenly.
Serving & Presentation Tips
For a Summer Treat: Serve chilled with whipped cream and a side of iced coffee or espresso martini.
For a Winter Dessert: Pair with hot coffee or a splash of Kahlua over ice for a cozy indulgence.
For Extra Flair: Garnish with chocolate curls, cocoa powder, or coffee beans for an elegant finish.
If you love this dessert, you might also enjoy our Edible Sugar Cookie Dough , a no-bake treat perfect for sweet cravings!
Pro Tips for the Best Cheesecake
✔️ Room Temperature Ingredients – This ensures a smooth, lump-free batter.
✔️ Use a Water Bath – Keeps the cheesecake moist and prevents cracks.
✔️ Avoid Overmixing – Too much air in the batter can cause it to sink.
✔️ Slow Cooling is Key – Let it cool gradually to prevent cracks.
✔️ Chill Overnight – The flavor and texture improve with time!
Frequently Asked Questions
1. Can I make this cheesecake ahead of time?
Yes! Cheesecake actually tastes better the next day. Make it 1-2 days in advance and keep it refrigerated.
2. Can I use a different crust?
Absolutely! Try a graham cracker crust or even a brownie base for extra decadence.
3. How do I prevent my cheesecake from cracking?
Use a water bath, don’t overmix, and cool slowly in the oven before refrigerating.
4. Can I freeze Kahlua Cheesecake?
Yes! Wrap slices tightly and freeze for up to 3 months. Thaw overnight in the fridge before serving.
Kahlua Cheesecake
Equipment
- Springform Pan
- Electric Mixer
Ingredients
Crust
- 1 1/2 cups chocolate cookie crumbs finely crushed
- 5 tbsp butter melted
Filling
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 eggs room temperature
- 1/2 cup Kahlua coffee liqueur
- 1 tsp vanilla extract
- 1/2 cup sour cream for creaminess
Instructions
- Preheat oven to 325°F. Grease a springform pan.
- Mix chocolate cookie crumbs and melted butter. Press into the bottom of the pan and bake for 10 minutes. Let cool.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, beating after each addition.
- Mix in Kahlua, vanilla, and sour cream until well combined.
- Pour filling over the cooled crust. Bake for 50-60 minutes until the center is just set.
- Let cool at room temperature, then refrigerate for at least 4 hours before serving.
Notes
Final Thoughts
This Kahlua Cheesecake is a must-try for coffee lovers and dessert enthusiasts alike. The deep coffee-chocolate flavors, the creamy texture, and the rich ganache topping make it an unforgettable treat. Whether you’re hosting a party or just treating yourself, this cheesecake is sure to impress!
Have you tried this recipe? Let me know your thoughts and share your pictures!
