Kahlua Coffee Cheesecake

If you love coffee-flavored desserts, you'll fall in love with this Kahlua Coffee Cheesecake recipe. It has three layers; A coffee and Kahlua brownie crust, coffee and Kahlua flavored cheesecake, and a rich, dark chocolate ganache layer. It's even better when enjoyed with a cup of Mokapot Latte!

About This Recipe

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 Turkish 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 Coffee Cheesecake Recipe that incorporates some of my favorite flavors, coffee being one of them.

Why This Recipe Works

This Coffee Cheesecake recipe incorporates coffee into a brownie crust instead of the usual graham cracker crust. There is also coffee granules and Kahlua mixed into the cheesecake batter, which really accentuates the coffee flavor!

If you want to kick up the coffee flavor a few more notches, mix one teaspoon of espresso grounds into the chocolate ganache. It tastes amazing!

Tools Required for This Recipe

• stand mixer
• springform pan
• rubber spatula
• saucepan
• whisk
• large bowl

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What Goes Into This Recipe

Recipe Ingredients and Substitutions

• Brownie Layer — I like to keep it simple and use Ghirardelli brownie mix. However, if you have a favorite brownie recipe, feel free to use that instead.
• Coffee — Finely ground espresso beans, instant espresso powder, Turkish coffee, or instant coffee granules can all be used in this recipe
• Half and Half — If you don't have half and half you can use whipping cream instead.
• Dark Chocolate — Semi-sweet chocolate chips can be used in the place of dark chocolate chips.

How to Make Kahlua Coffee Cheesecake

Preheat oven to 325 degrees F.

First Layer | Brownie Crust

Step 1: Prepare brownie mix according to box instructions, except for the following changes: Replace the water with Kahlua and add finely ground coffee or espresso. Do not over-mix!

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Step 2: Spray a 9" springform pan with pam and pour the brownie batter into the pan. Bake for 15 minutes.

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Second Layer | Coffee Cheesecake

Step 1: Meanwhile, using the paddle attachment, beat cream cheese on medium speed in a stand mixer until light and fluffy. Add sugar and flour, mix to combine. 

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Step 2: Mix espresso grounds, sour cream, Kahlua, and vanilla extract until the espresso is dissolved and pour into the mixer bowl; mix to combine. Beat in eggs, one at a time, until the mixture is smooth and no lumps remain. Scrape the sides of the bowl as needed with a spatula.

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Step 3: Pour cheesecake batter over the brownie mix. Allow the cheesecake filling to settle and tap gently on the counter to allow air bubbles to rise to the surface.

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Step 4: Place the Coffe Cheesecake on the middle rack of the oven. Add a pan, partially filled with water under the cheesecake. The steam from the hot water will act as a water bath and allow the cheesecake to bake evenly. Bake for 45 minutes to an hour or until the cheesecake is no longer jiggly in the center. Cook longer as necessary, checking every five minutes, until ready. Turn off the oven and leave the oven door cracked with the cheesecake inside until the oven has cooled off.

Step 5: Remove the cheesecake from the oven, and allow it to come to room temperature on the counter.

Third Layer |Ganache Topping

Step 1: Bring half and half or cream to a simmer, then sprinkle chocolate chips into the pan and stir. Whisk until the chocolate chips are melted and you are left with a smooth chocolate sauce. Allow to cool for five minutes.

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Step 2: Pour ganache over the cheesecake, tilting the pan as necessary to cover the entire surface. Chill in the refrigerator for four or more hours before serving.

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Recipe FAQs and Expert Tips

• Cover any leftover cheesecake with foil and store it in the refrigerator for up to a week. 
• If the Cheesecake cracks or dimples, it's ok. The final layer of dark chocolate ganache will cover any imperfections.
• Although you can use semi-sweet chocolate chips to make the ganache layer, the bitterness of the dark chocolate helps to cut down on the sweetness of the cake and strikes a great balance.
• Cheesecake freezes well. Wrap the cheesecake in foil then place it inside freezer bags and store it in the freezer for up to 3 months. To defrost, place it in the refrigerator overnight.

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