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.
If you’ve taken the Nazarite vow and aren’t one for Kahlua or shaving, then just omit that ingredient altogether, it’s delicious either way.
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
Ingredients
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
Directions
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.
I was going to make my pumpkin cheesecake for Christmas this year, but everyone has been asking for it through catering and I’m getting kind of tired making it. It’s yummy, don’t get me wrong, but there’s just something about Kahlua in a cheesecake that intrigues me. And everyone loves chocolate. So, we’re going to have a substitution this year. Yours. I’ll let you know how it turns out. hugs friend!
Oh Katie, I can’t wait to hear the verdict. Drum roll please…..
Wow. This looks great!
Oh, it is! You’ll be a hit at the party with this one, Sue!
I’m making this now. It looks wonderful but I have a few questions. I am a bit dyslexic but the recipe calls for 1 cup of whipping cream and I can only account for 1/2 cup…1/4 cup in batter and 1/4 in the ganache. And what do you do with the tablespoon of powdered sugar? Thank you for your response.
Great question Mary! I believe you’ve found a mistake. I go by the 1/4 cup measurements, which would make only 1/2 cup of whipping cream total. Let me know how you like it!
I don’t know what plus is, can you let me know?
I did look it up and it talked about veg. oil……really?
Thanks
Um, no veg oil. I’ll email to see if you figured it out. 🙂