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Kahlua coffee cheesecake on a tiled table
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5 from 7 votes

Kahlua Coffee Cheesecake

Rich Kahlua and coffee cheesecake with a brownie crust, and topped with a dark chocolate ganache layer.
Prep Time20 mins
Cook Time1 hr 15 mins
Total Time5 hrs 35 mins
Course: Dessert
Cuisine: American
Servings: 12 servings
Calories: 597kcal
Author: Hilda Sterner


Brownie Layer

  • 1 package Ghirardelli brownie mix
  • 1 large egg
  • cup vegetable oil
  • 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)
  • cup sour cream
  • 3 tablespoon Kahlua
  • 1 teaspoon vanilla extract
  • 2 large eggs


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


  • Pam cooking spay


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.


  • 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.


Serving: 1slice | Calories: 597kcal | Carbohydrates: 70g | Protein: 5.5g | Fat: 34g | Saturated Fat: 17g | Cholesterol: 93mg | Fiber: 2.5g | Sugar: 51g