Kahlua Cheesecake
A rich and creamy cheesecake infused with Kahlua coffee liqueur and a crunchy chocolate crust, perfect for any gathering or special occasion.
Ingredients
For the crust
- 2 cups Chocolate cookie crumbs For a delectable crust, use crushed Oreo cookies or any chocolate cookies you love.
- 1/2 cup Butter, melted Melted for binding the crust ingredients together.
For the filling
- 24 oz Cream Cheese Make sure it’s at room temperature for smooth blending.
- 1 cup Sugar Granulated sugar enhances the sweetness of the cheesecake.
- 4 large Eggs One of the key ingredients for structure and richness.
- 1 cup Sour Cream Adds creaminess and a slight tang.
- 1/2 cup Kahlua The star of the show; offers that distinct flavor profile.
Instructions
Preparation
- Preheat your oven to 325°F (160°C).
- Mix the chocolate cookie crumbs with melted butter in a bowl until the crumbs are evenly coated.
- Press the mixture firmly into the bottom of a springform pan. Bake for about 10 minutes, then let it cool slightly.
Making the Filling
- In a larger mixing bowl, beat the cream cheese until smooth.
- Gradually add sugar, mixing until well incorporated.
- Add the eggs one at a time, making sure to beat well after each addition.
- Stir in the sour cream and Kahlua until fully combined and creamy.
Combining and Baking
- Pour the filling into the cooled crust, using a spatula to smooth the top.
- Bake for 50-60 minutes or until the edges are set but the center still has a slight jiggle.
Chilling and Serving
- Turn off the oven and crack the door, letting the cheesecake cool slowly for an hour.
- Refrigerate for at least 4 hours or overnight for the best flavor and texture.
- Before serving, consider topping it off with a drizzle of chocolate sauce, a dusting of cocoa powder, or fresh whipped cream.
Notes
To bake the cheesecake perfectly, use softened cream cheese and avoid overmixing after adding the eggs. Consider using a water bath for baking.