Kahlua Coffee Cheesecake

5 from 51 votes

Rich kahlua and coffee cheesecake with a brownie crust, and topped with a dark chocolate ganache layer.

Prep Time20

Cook Time1 15

Total Time5 35

Course: Dessert

Cuisine: American

Servings: servings

Calories: 597kcal

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.

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.