Kahlua Cheesecake
A rich and creamy Kahlua cheesecake with an Oreo crust and chocolate ganache topping, perfect as an indulgent dessert with coffee and liqueur flavors.
Equipment
- 1 9-inch springform pan Wrap edges with aluminum foil
- 1 large roasting pan Big enough for the springform pan and water bath
- 1 heatproof bowl For melting chocolate ganache
Ingredients
- 26 Oreo cookies wafers and filling, about 2 cups crushed
- 1/4 cup unsalted butter melted
- 2 teaspoons instant coffee powder
- 1/4 cup Kahlua plus 1-2 extra tablespoons optional
- 24 ounces full-fat brick-style cream cheese
- 1 cup granulated sugar
- 1 cup full-fat sour cream
- 3 large eggs
- 2 large egg yolks in addition to 3 whole eggs, discard whites
- hot water for water bath
- 6 ounces dark or semi-sweet chocolate 50-70%
- 3 tablespoons whipping cream
- 3 tablespoons Kahlua optional; substitute with extra cream if preferred
Instructions
- Preheat oven to 350°F (180°C), or 325°F (170°C) for convection ovens.
- Wrap the outside of a 9-inch springform pan with 3-4 layers of aluminum foil, covering bottom and sides but not inside.
- Crush Oreo cookies into fine crumbs using a food processor or freezer bag and rolling pin.
- Mix crushed cookies with melted butter and press evenly onto bottom of the prepared pan, creating a slight lip.
- Bake crust for 8 minutes in preheated oven, then remove and keep oven on.
- Dissolve instant coffee powder in Kahlua in a small bowl.
- Beat cream cheese and sugar in a large bowl until smooth, scraping sides regularly.
- Beat in sour cream until smooth.
- On low speed, beat Kahlua and coffee mixture into cream cheese mixture; add extra Kahlua if desired.
- Whisk eggs and yolks together, then add to cream cheese mixture in 2-3 batches, mixing gently without overbeating.
- Place springform pan in large roasting pan; pour cheesecake batter into pan and smooth top.
- Pour hot water into roasting pan to a depth of 1/2 to 1 inch around springform pan.
- Bake cheesecake for 50-60 minutes or until center wobbles like pudding when gently shaken.
- Cool cheesecake in water bath until water reaches room temperature, then remove springform pan and cool on wire rack until pan is no longer warm.
- Cover top and chill cheesecake in refrigerator for at least 6 hours or overnight.
- Chop chocolate finely and place in heatproof bowl.
- Heat cream and Kahlua together until almost boiling; pour over chocolate and let sit 3 minutes.
- Whisk ganache until smooth, microwaving briefly if needed to remove lumps.
- Unclamp chilled cheesecake from pan and remove foil.
- Pour ganache over cheesecake top, smoothing evenly; allow drips if desired.
- Return cheesecake to fridge until ready to serve.
- Slice with a thin, sharp knife, wiping blade clean between slices for neat portions.
Notes
- Use full-fat brick-style cream cheese for best texture.
- Make cheesecake a day ahead to allow proper chilling time.
- Kahlua flavor can be adjusted with extra tablespoons.
- For clean slices, wipe knife between cuts.
- Chocolate ganache can be made ahead or served on the side.
- Oven temperatures may vary; adjust cooking time accordingly.