If you love coffee-flavored desserts, you'll fall in love with this Kahlua Coffee Cheesecake recipe! This espresso cheesecake is even better when enjoyed with a cup of Mokapot Latte!
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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.
This decadent cheesecake has three layers; An espresso and Kahlua brownie crust, coffee and Kahlua flavored cheesecake, and a rich, dark chocolate ganache layer. Oh my!
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😍 Why You'll Love This Recipe
- 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
🔖 Ingredients & 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
- Heavy Whipping Cream - If you don't have it, you can substitute half and half.
- Dark Chocolate - Semi-sweet chocolate chips can be used in place of dark chocolate chips.
* A full list of ingredients can be found in the recipe card at the bottom of this post!
🥮 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!
Step 2: Spray a 9" springform pan with PAM and pour the brownie batter into the pan. Bake for 15 minutes.
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, and mix to combine.
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.
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.
Reduce the Temperature to 300°F.
Step 4: Place the coffee cheesecake on the middle rack of the oven. Add a pan, partially filled with water in the oven. Bake for 45 minutes to an hour or until the cheesecake is no longer jiggly in the center.
Pro Tip: The steam from the hot water will act as a water bath and allow the cheesecake to bake evenly.
Step 5: Turn off the oven and leave the oven door cracked with the cheesecake inside until the oven has cooled off. Remove the cheesecake from the oven, and allow it to come to room temperature on the counter.
Third Layer | Ganache Topping
Step 1: In a small saucepan, bring cream to a simmer. Add chocolate chips and whisk until the chocolate chips are melted and you are left with a smooth chocolate sauce. Allow to cool for five minutes.
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.
If you're looking for other yummy recipes to satisfy your sweet tooth, be sure to check out this how to bake fudgy brownies recipe and these decadent peanut butter brownies! And for those times that you don't want to wait, try this easy microwave chocolate cake recipe!
🤷🏻♀️ Recipe FAQs
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.
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 degrees 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 these strawberry cheesecake cookies 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 is a must-try!
👩🏼🍳 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.
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Ingredients
Equipment
Method
- 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.
- 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, partially filled with water in the oven. 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 the cheesecake from the oven, and allow it to come to room temperature on the counter.
- In a small saucepan, bring cream to a simmer. Add chocolate chips and 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.
Nutrition
Notes
- The steam from the hot water will act as a water bath and allow the cheesecake to bake evenly.
- 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.
Kelly Methey says
This is fantastic! It’s absolutely the best cheesecake I have ever eaten! I wish I could give it 10 stars, it’s that good!
Hilda Sterner says
Tell me how you really feel? 🤣 But seriously, it's my favorite too, which is why I usually make it for myself for my birthday, lol.
Elki Issa says
I made this for my brother's birthday and it was a hit! Just delicious 🙂
Hilda Sterner says
Thanks Elki, I hope your brother enjoyed the cheesecake and his birthday celebrations. Thanks for coming back to review the recipe.
Alison says
this looks delicious! do you cook the brownie mix before adding the cream cheese mixture on top? thanks 🙂
Hilda Sterner says
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.
Amy says
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.
Hilda Sterner says
Thanks, Amy, I'm glad you and your folks enjoy it! Thanks for the review.
Anne Herrington says
Ever make this without the coffee? I'm not a big coffee fan like you. 🙂
Kathy says
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.
HildaSterner says
Awww, thanks, Kathy, I'm so glad you like it! ❤️ When's your birthday so I can make you one?
Matt says
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?
HildaSterner says
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!
Kelly says
Looks fantastic! I’m drooling! Will definitely be trying this recipe!
HildaSterner says
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. 🙂