Heavenly Kahlua Cheesecake

Submitted by MelinOhio

"I have made this recipe a lot. It is rich and delicious."

 

• Ready In: 1hr
• Ingredients: 15
• Serves: 12

ingredients

• 1 1⁄4 cups graham cracker crumbs
• 1⁄4 cup sugar
• 1⁄4 cup cocoa
• 1⁄3 cup melted butter
• 16 ounces cream cheese, softened
• 3⁄4 cup sugar
• 1⁄2 cup cocoa
• 2 eggs
• 1⁄4 cup Kahlua
• 1 teaspoon vanilla
• 8 ounces sour cream
• 1⁄4 cup sour cream
• 2 tablespoons sugar
• 1 teaspoon vanilla
• chocolate curls

directions

1. Combine first 4 ingredients, mix well.
2. Firmly press into bottom of 9 nch springform pan.
3. Bake at 325 for 5 minutes.
4. Beat cream cheese with mixer until light and fluffy.
5. Gradually add 3/4 cup sugar, mixing well.
6. Beat in 1/2 cup cocoa.
7. Add eggs, one at a time, beating after each one.
8. Stir in next 3 ingredients.
9. Pour into prepared pan.
10. Bake at 375 for 25 minutes.
11. Combine sour cream, sugar and vanilla, spread over hot cheesecake, Bake at 425 for 5 minutes.
12. Let cool to room temperature on a wire reck.
13. Chill 8 hours or overnight.
14. Remove side of springform pan.
15. Garnish with chocolate curls.

Reviews

[wiltbrittany]

This really did turn out great!

 

[Lori6602]

I made this for a summer student on his last day of work. It was wonderful and a hit with all of the staff. Thanks for posting.

 

[Parrot Head Mama]

Very tasty. Quite rich and flavorful. I made this for company last night and everyone really liked it. Thanks for posting!

 

[bluemoon downunder]

WOW! This was just SO delicious. Just loved the scrumptious blend of vanilla and Kahlua. Y-u-m-m-y! And it looked as appealing (aesthetically, the chocolate curls were a great finishing touch!) as it tasted. Everyone l-o-v-e-d it. I made this with Granita biscuits (probably the standard Australian biscuit for cheescake crusts), cocoa and melted butter but I skipped the sugar and I skipped step 3. I used low-fat cream cheese and sour cream (it was still wonderfully creamy!) and only about a quarter of the sugar in the cheesecake and in the sour cream spread over the cheesecake. It just sounded too sweet for our tastes. Thank you, Melody, for a great recipe which I'll certainly make again. Enough unsubtle hints have been dropped!