Decadent and Delicious Kahlua Chocolate Cheesecake Recipe

This Kahlua Chocolate Cheesecake is an irresistible dessert that combines the richness of chocolate with the smoothness of cream cheese. The addition of Kahlua liqueur adds a delightful twist to this classic cheesecake recipe. With its buttery crust and creamy filling, this dessert is perfect for any occasion. Prepare to indulge in a slice of heaven with this decadent and delicious Kahlua Chocolate Cheesecake.

Ingredients

• For the Crust:
• - 1 and 3/4 cups chocolate cookie crumbs
• - 1/4 cup granulated sugar
• - 1/2 cup unsalted butter, melted
• For the Filling:
• - 24 ounces cream cheese, softened
• - 1 cup granulated sugar
• - 1/3 cup Kahlua liqueur
• - 1 teaspoon vanilla extract
• - 4 eggs
• - 1 cup semi-sweet chocolate chips, melted
• For the Ganache Topping:
• - 1 cup heavy cream
• - 1 cup semi-sweet chocolate chips
• - 1 tablespoon unsalted butter
• - Optional: chocolate shavings or cocoa powder for garnish

Directions

1. Preheat the oven to 325°F (163°C).
2. In a medium bowl, combine the chocolate cookie crumbs, granulated sugar, and melted butter for the crust. Stir until well mixed.
3. Press the crust mixture into the bottom of a 9-inch springform pan, covering the bottom evenly.
4. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth and creamy.
5. Add the Kahlua liqueur and vanilla extract to the cream cheese mixture. Mix well.
6. Beat in the eggs, one at a time, until fully incorporated.
7. Stir in the melted chocolate chips until evenly distributed in the cream cheese filling.
8. Pour the filling over the crust in the springform pan.
9. Place the springform pan on a baking sheet and bake in the preheated oven for 1 hour or until the center is set.
10. Remove the cheesecake from the oven and let it cool in the pan for 10 minutes.
11. Gently run a knife around the edge of the pan to loosen the cheesecake. Remove the sides of the springform pan.
12. Allow the cheesecake to cool completely on a wire rack, then refrigerate for at least 4 hours or overnight.
13. For the ganache topping, heat the heavy cream in a small saucepan until it begins to simmer.
14. Remove from heat and stir in the chocolate chips and unsalted butter until smooth and shiny.
15. Let the ganache cool and thicken slightly before pouring it over the chilled cheesecake.
16. Use a spatula to spread the ganache evenly over the top of the cheesecake.
17. Optional: Garnish with chocolate shavings or dust with cocoa powder.
18. Return the cheesecake to the refrigerator for another 1-2 hours to allow the ganache to set.
19. Serve chilled and enjoy!

Interesting Facts