Kahlua Coffee Cheesecake
Yesterday was my birthday, and I found myself counting calories and carbs once again. So what’s a woman to do, skip birthday cake this year? Heck no; I decided to take a day off from my diet and enjoy a piece of cake, with a hot cup of coffee. I looked through my Pinterest cake board and saw some possibilities, but I couldn’t settle on one. Finally, I decided to create my own recipe. I came up with this Kahlua coffee cheesecake recipe that incorporates some of my favorite flavors, coffee being one of them.
Kahlua Coffee Cheesecake (With A Brownie Crust)
Although I’d gone to the store a day earlier and bought some wafer cookies to use for the crust, I decided to nix that idea. I decided to go with a brownie crust instead. For years I’ve been baking brownies using Ghirardelli brownie mix. Upon tasting them, many of my friends have told me that they’re the best brownies they’ve ever had. Although I don’t take any credit for that, I simply follow the recipe on the back of the box. My point is, I didn’t see a need to make a brownie mix from scratch. The Ghirardelli brownie mix is excellent already! As the saying goes, ” if it ain’t broke, don’t fix it!” And just like that, the first layer of my Kahlua coffee cheesecake was figured out.
Philadelphia 3-Step Cheesecake Recipe
For the cheesecake layer, I started off with one of the first recipes I ever memorized. I found the recipe on the inside packaging of a pack of Philadelphia cream cheese many years ago. It was the first cheesecake I ever baked, and one I’ve baked many times since. So simple, yet so delicious! But, being that it was my birthday cake, I wasn’t aiming for simplicity. If I’m going to cheat on my diet, I want it to be worth every calorie! I added some flour and sour cream to add a bit more complexity to the flavor. I finished it off with Kahlua and instant coffee. After all, coffee makes everything better, does it not?
The Cheesecake baked beautifully, yet it had some “dimples” and imperfections. I thought about covering it with a final layer of dark chocolate ganache. Man, oh man, was that a good choice! The bitterness of the dark chocolate helped to cut down on the sweetness of the cake. The cheesecake turned out delicious; delicious enough to recommend for your next special occasion. Perhaps Father’s Day? Give it a try, then come back and let me know what you think!
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- 1 package Gahradelli brownie mix
- 1 large egg
- 1/3 cup oil
- 1/3 cup kahlua
- 1 T. espresso (or instant coffee)
- 1 cup half and half
- 1 cup dark chocolate chips
Preheat oven to 325 Degrees F.
Prepare brownie mix according to box instructions, except for the following changes: Replace the water with kahlua, and add coffee or espresso. Do not over-mix!
Pour into a greased, 9" spring-form pan. Set aside.
Cheesecake Layer: Beat cream cheese in a stand mixer until light and fluffy. Add sugar and flour, and mix to combine.
Dissolve coffee into sour cream, kahlua, and vanilla. Mix into the cream cheese mixture.
Beat in eggs, one at a time, until the mixture is smooth and all the ingredients are incorporated. Pour over the brownie mix.
Place on the middle rack of the oven. Add a pan, partially-filled with water, under the cheesecake. This "water bath" allows the cheesecake to bake without cracking.
Bake for one hour, or until the cheesecake is no longer jiggly in the center. Cook longer as necessary, checking evert five minutes, until ready. Turn off the oven and leave the cheesecake in there until the oven has cooled off.
Remove the cheesecake from the oven, and allow to come to room temperature on the counter.
Ganache Layer: Bring half and half to a simmer, then add the chocolate chips. Most ganache recipes call for cream, so if you have that, by all means, use it!
Whisk until the chocolate chips are melted and you are left with a smooth chocolate sauce. Allow to cool for five minutes or so.
Pour ganache over the cheesecake, smoothing out as much as possible.
Chill in the oven for four or more hours before serving.