With only 9 days before Christmas it’s that magical time of year when calories don’t count. This is a recipe that’s become popular on Pinterest. I was amazed it was originally from my site.
Just today, I responded to an email from someone who baked this for the first time for a Christmas party and it was a hit.
I’m not surprised.
My only warning? Make at your own risk. This recipe has beaten the best of my girlfriend’s recipes – EVERY TIME.
Joanne’s Chocolate Kahlua Cheesecake
Yields: 1 cake
Preparation 20 minutes
Cooking 1 hours
Ready In 1 1/2 hours
1 1/2 cups chocolate wafer crumbs
1/4 cup butter melted
2 tablespoons sugar
1 3/4 cups chocolate chips/chunks divided (semi-sweet)
1 cup heavy whipping cream (divided)
1/4 cup olus 2 TB liqueur coffee flavor, such as Kahlua (divided)
24 ounces cream cheese softened
1 cup sugar
1/3 cup cocoa
3 large eggs
1 teaspoon vanilla extract
1 tablespoon powdered sugar
Mix crumbs, butter, and sugar.
Press onto bottom and up the sides partway of a 9-inch springform pan.
Freeze 5 minutes, then bake at 350 degrees F for ten minutes and allow to cool.
Heat in a bowl or pan over boiling water 1/2 cup chocolate chips/chunks until melted and smooth. Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir until blended.
In another bowl, beat cream cheese, cocoa and sugar until fluffy.
Add first mixture to the second and blend well.
Add eggs one at a time, mixing well after each addition, and vanilla.
Pour over prepared crust and bake 10 minutes at 400 degrees F.
Decrease to 275 degrees F and bake another 45 minutes.
Remove from oven to cool: loosen cake from rim of pan and remove.
Melt remaining 1 1/4 chocolate chips/chunks. Then add 1/4 cup whipping cream and the 2 Tbsp Kahlua, mixing well. Spread on top of cake and refrigerate six or so hours.