I have made this for guests many times and it's always a hit.
Make and share this Kahlua Cheesecake recipe from Food.com.
- 1 1⁄3 cups chocolate wafer crumbs
- 1⁄4 cup softened butter
- 1 tablespoon sugar
- 1 1⁄2 cups semi-sweet chocolate chips
- 1⁄4 cup Kahlua or 1⁄4 cup coffee-flavored liqueur
- 2 tablespoons butter
- 2 eggs, beaten
- 1⁄3 cup sugar
- 1⁄4 teaspoon salt
- 1 cup sour cream
- 2 (8 ounce) packages cream cheese, softened
- Cut softened cream cheese into pieces.
- Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.
- Preheat oven to 350F degrees.
- In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth.
- Set aside.
- In bowl, combine eggs, sugar and salt; add sour cream and blend well.
- Add cream cheese to egg mixture; beat until smooth.
- Gradually blend in chocolate mixture.
- Turn into prepared crust and bake for 35 minutes or until filling is barely set in centre.
- Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour.
- Refrigerate several hours or overnight.
- Garnish with whipped cream and chocolate shavings if desired.
This was a fairly quick and easy cheesecake,and oooohhhhhhhhmigod was it good. Its really really rich, so it served alot of people. Everyone was asking for the recipe. :)
Very rich and delicious! Make sure you cut the pieces small because not even the teenage boys were able to finish normal pie-size slices. I made a few slight changes in the recipe. I used chocolate animal cookie crumbs for the crust and omitted the sugar. I used dark chocolate chips because I was out of semi-sweet, and I also used 1/2 cup of Kahlua.I felt the dark chocolate overwhelmed the Kahlua but a few commented that the Kahlua flavor was very strong. I guess it depends on if you are used to it or not. ;) My only 'complaint' is the order in which the ingredients are mixed. With adding the cream cheese last, I could not get it to blend into the egg mixture smoothly. This led to over mixing and thus, my cheesecake cracked. Next time I'll cream the cream cheese first and then add eggs, sugar, salt and sour cream so I can mix them just until combined and not over beat the eggs. I'm sorry the cheesecake looks too 'wet' in the photos. It hadn't been chilled completely before I took them. By the next day, it had the right level of moisture for cheesecake. Thanks for sharing!
This is a favorite recipe of mine, I have been making a similar version for years. I top mine with a Kahlua Chocolate drizzle (1 cup choc. chips, 1/3 cup Kahlua, 1/3 cup lt. corn syrup. Melt in saucepan at low temp. Drizzle over top when cooled.)