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    You Are Here Home » Sweets Recipes

    Published: Jun 14, 2018 Updated: Dec 3, 2020 by Hilda Sterner | This post may contain affiliate links 13 Comments

    Kahlua Coffee Cheesecake

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    kahlua coffee cheesecake pin

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

     cheesecake on a stand our in the garden

    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 decided to come up with an espresso cheesecake recipe to celebrate my birthday with. Since I LOVE coffee, it had to be included! My coffee cheesecake recipe incorporates some of my favorite flavors, with coffee being the most prominent.

    Jump to:
    • 🧐 Why This Recipe Works
    • 🔪 Tools Required for This Recipe
    • 🛒 What You Need For This Recipe
    • 🔖 Recipe Ingredients and Substitutions
    • 🥮 How to Make Kahlua Coffee Cheesecake
    • 🤷🏻‍♀️ Recipe FAQs
    • 🍰 Other Cheesecake Recipe Ideas
    • 👩🏼‍🍳 Pro Tips
    • 🫐 Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐 Why This Recipe Works

    • This coffee cheesecake recipe incorporates coffee into a brownie crust instead of the usual graham cracker crust. This means no more leaving the soggy graham cracker crust on your plate!
    • There is espresso and Kahlua mixed into the cheesecake batter too. It gives the cheesecake layer a mocha color and further accentuates the coffee flavor!
    • The ganache layer gives this espresso cheesecake a clean smooth finish and a decadent chocolaty layer. 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

    (affiliate links)

    🛒 What You Need For 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 place of dark chocolate chips.

    🥮 How to Make Kahlua Coffee Cheesecake

    First Layer | Brownie Crust

    Preheat oven to 325 degrees F.

    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!

    a bowl of brownie ingredients
    brownie mix

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

    brownies mix in a round pan in the oven
    round pan of brownies

    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. 

    cheesecake being mixed in a mixing bowl
    cheesecake batter in a mixing bowl

    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.

    Kahlua mixture in a white bowl
    coffee cheesecake batter with an egg
    khalua coffee cheesecake batter

    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.

    pouring coffee cheesecake batter into a pan
    unbaked Coffee cheesecake

    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.

    cheesecake baking in the oven

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

    Kahlua coffee cheesecake on a 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. Cool for five minutes.

    milk and chocolate chips in a pan with a whisk in the center
    whisking chocolate sauce in a pan

    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.

    pouring ganache over coffee cheesecake
    coffee cheesecake with melted chocolate over it
    Kahlua coffee cheesecake on a tiled table

    🤷🏻‍♀️ Recipe FAQs

    How do you make Bailey's Coffee Cheesecake?

    This recipe can easily be altered from a Kahlua Coffee Cheesecake to a Bailey's Coffee Cheesecake. Just swap the Bailey's for the Kahlua in equal amounts.

    How do you make an Oreo Cheesecake Crust?

    To make an Oreo crust instead of a brownie crust, combine 5 cups of Oreo crumbs with ⅓ cup of softened butter. Press into a springform pan and bake for 10 minutes at 325-degree F.

    🍰 Other Cheesecake Recipe Ideas

    If you are looking for other cheesecake recipes, you're in luck! I've got a few that I'm fond of including this limoncello cheesecake and my all-time favorite, loquat cheesecake! If you don't have access to loquats, I get it! Since moving to Montana, I don't either. Instead I now make this decadent huckleberry cheesecake.

    If you prefer a non-bake cheesecake recipe, I have a few of those suggestions as well! My family's favorite is this no bake berry cheesecake. However, if you are looking for a really simple recipe, try these mini cheesecake phyllo cups. Finally, this no bake ricotta cheesecake from Nora at Combine Good Flavors looks highly promising and has many 5-star ratings!

    👩🏼‍🍳 Pro 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.
     a slice of cake on a plate with a teapot behind it

    🫐 Related Recipes

    • valentines day desserts
      20 Perfect Valentine's Day Desserts
    • huckleberry cheesecake
      Huckleberry Cheesecake with a Brownie Crust
    • moka pot iced latte
      The BEST Moka Pot Iced Latte
    • carbonated coffee with swirls of cream in glass on wooden stand with ice and potted lavender in background.
      Coffee Soda (Featuring SPARKIN™ Soda Maker)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    Kahlua coffee cheesecake on a tiled table

    Kahlua Coffee Cheesecake

    Rich Kahlua and coffee cheesecake with a brownie crust, and topped with a dark chocolate ganache layer.
    5 from 8 votes
    Print Pin Rate
    Course: Dessert
    Cuisine: American
    Prep Time: 20 minutes minutes
    Cook Time: 1 hour hour 15 minutes minutes
    Total Time: 5 hours hours 35 minutes minutes
    Servings: 12 servings
    Calories: 597kcal
    Author: Hilda Sterner

    Ingredients

    Brownie Layer

    • 1 package Ghirardelli brownie mix
    • 1 large egg
    • ⅓ cup vegetable oil
    • ⅓ cup Kahlua
    • 1 tablespoon espresso powder (or instant coffee)

    Cheesecake Layer

    • 2 (8 oz) cream cheese packages
    • ½ cup granulated sugar
    • 2 tablespoon all-purpose flour
    • 1 tablespoon espresso powder (or instant coffee)
    • ⅓ cup sour cream
    • 3 tablespoon Kahlua
    • 1 teaspoon vanilla extract
    • 2 large eggs

    Ganache

    • 1 cup half and half (or whipping cream)
    • 1 cup dark chocolate chips (or semi-sweet)

    Miscellaneous

    • Pam cooking spay

    Instructions

    Brownie Layer

    • Prepare brownie mix according to box instructions, except for the following changes: Replace the water with Kahlua and add ground espresso or instant coffee. Do not over-mix!
    • Spray a 9" springform pan with pam and pour the brownie batter into the pan. Bake for 15 minutes.

    Cheesecake Layer

    • 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. 
    • 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.
    • 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.
    • Place the coffee cheesecake on the middle rack of the oven. Add a pan of water under the cheesecake. Bake for 45 minutes to an hour or until the cheesecake is no longer jiggly in the center. Turn off the oven and leave the oven door cracked with the cheesecake inside until the oven has cooled off.
    • Remove cheesecake from the oven and allow it to come to room temperature on the counter.

    Ganache Layer:

    • 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.
    • 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.

    Notes

    • 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. Defrost in the refrigerator overnight.

    Nutrition

    Serving: 1slice | Calories: 597kcal | Carbohydrates: 70g | Protein: 5.5g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 93mg | Fiber: 2.5g | Sugar: 51g
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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    Reader Interactions

    Comments

    1. Elki Issa says

      November 28, 2022 at 10:45 am

      5 stars
      I made this for my brother's birthday and it was a hit! Just delicious 🙂

      Reply
      • Hilda Sterner says

        November 28, 2022 at 2:32 pm

        Thanks Elki, I hope your brother enjoyed the cheesecake and his birthday celebrations. Thanks for coming back to review the recipe.

        Reply
    2. Alison says

      June 07, 2021 at 4:03 pm

      this looks delicious! do you cook the brownie mix before adding the cream cheese mixture on top? thanks 🙂

      Reply
      • Hilda Sterner says

        June 07, 2021 at 4:13 pm

        Hi Alison,
        Not sure if you saw the recipe card at the bottom of the page, it has step-by-step instructions. Sometimes people miss it. Either way, I have tried it both ways and my family prefers the crust on the soft-gooey side, so I usually don't cook it first. If you want, you can cook it for 15 minutes or so before adding the cheesecake layer.

        Reply
    3. Amy says

      December 24, 2020 at 12:25 pm

      5 stars
      I have made this three different times! For folks who aren’t quite as into chocolate I have used a regular graham cracker crust and cut way back on the ganache. But it is delicious anyway you make it.

      Reply
      • Hilda Sterner says

        December 24, 2020 at 2:35 pm

        Thanks, Amy, I'm glad you and your folks enjoy it! Thanks for the review.

        Reply
    4. Anne Herrington says

      June 21, 2020 at 5:36 pm

      Ever make this without the coffee? I'm not a big coffee fan like you. 🙂

      Reply
    5. Kathy says

      June 18, 2020 at 5:41 pm

      5 stars
      This is the very best coffee cheesecake I've ever had and I've been loving cheesecake almost my entire life. It's by far the BEST. Couldn't be better. And I like the idea of using Ghirardelli's brownie mix. Thanks for this great recipe.

      Reply
      • HildaSterner says

        June 18, 2020 at 7:33 pm

        Awww, thanks, Kathy, I'm so glad you like it! ❤️ When's your birthday so I can make you one?

        Reply
    6. Matt says

      December 24, 2019 at 8:22 pm

      How would a little instant coffee or Kahlua in the ganache be?

      I take it that after ganache is spread on top it is chilled in fridge, nay the oven?

      Reply
      • HildaSterner says

        December 25, 2019 at 9:37 am

        Hi Matt, that would be amazing, just make sure it's stirred in really well. And yes, you will want to chill the cheesecake in the fridge, not the oven 🤦‍♀️. Thanks for the heads up, I fixed it!

        Reply
    7. Kelly says

      June 14, 2018 at 9:58 pm

      Looks fantastic! I’m drooling! Will definitely be trying this recipe!

      Reply
      • HildaSterner says

        June 15, 2018 at 8:36 am

        You'll have to let me know what you and Art think. I'm back on the diet, so I only got to enjoy 1 slice, but man, was it good! Scott gets to eat the rest. 🙂

        Reply

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