Coffee Liqueur Kahlua Cheesecake
Indulge in the ultimate dessert experience with this Coffee Liqueur Kahlua Cheesecake, a luscious fusion of bold flavors and creamy textures. This decadent cheesecake boasts a buttery graham cracker crust, a velvety cream cheese filling laced with rich coffee liqueur, and a hint of vanilla for depth. Baked to perfection with a subtle jiggle in the center, it's chilled to achieve a smooth, decadent finish and adorned with a dusting of cocoa powder for a sophisticated touch. Optional whipped cream adds an extra layer of indulgence, making it perfect for dinner parties, holidays, or any special occasion. With its irresistible coffee and chocolate undertones, this cheesecake is a crowd-pleaser that coffee lovers will adore. Ready in just 90 minutes (plus chilling time), it’s an elegant dessert that combines luxurious taste with easy-to-follow steps.
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Recipe Information
Ingredients
- 200 grams Graham cracker crumbs
- 85 grams Unsalted butter, melted
- 50 grams Granulated sugar (for crust)
- 680 grams Cream cheese, softened
- 200 grams Granulated sugar (for filling)
- 120 ml Sour cream
- 15 grams All-purpose flour
- 3 large Eggs
- 5 ml Vanilla extract
- 60 ml Coffee liqueur (e.g., Kahlua)
- 10 grams Unsweetened cocoa powder (for garnish)
- 120 ml Whipped cream (optional, for garnish)
Instructions
Preheat your oven to 165°C (325°F). Lightly grease a 9-inch (23 cm) springform pan and line the bottom with parchment paper.
In a medium mixing bowl, combine the graham cracker crumbs, melted butter, and 50 grams of granulated sugar. Mix well until the crumbs are evenly coated and resemble wet sand.
Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Chill in the refrigerator while preparing the filling.
In a large bowl or stand mixer, beat the softened cream cheese and 200 grams of granulated sugar together on medium speed until smooth and creamy, about 2–3 minutes.
Add the sour cream and flour to the cream cheese mixture and beat until incorporated.
With the mixer on low speed, add the eggs one at a time, ensuring each egg is fully mixed in before adding the next. Avoid overmixing to prevent cracking during baking.
Mix in the vanilla extract and coffee liqueur until just combined.
Pour the cheesecake filling over the chilled crust, smoothing the top with a spatula.
Place the springform pan on a baking sheet and bake in the preheated oven for 55–60 minutes, or until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door slightly open, and allow the cheesecake to cool in the oven for 1 hour. This helps prevent cracking.
Remove the cheesecake from the oven and let it cool to room temperature. Cover and refrigerate for at least 6 hours or overnight for best results.
Before serving, run a knife around the edge of the pan to loosen the cheesecake. Carefully release the springform pan.
Dust the top of the cheesecake with unsweetened cocoa powder and garnish with whipped cream if desired. Slice and serve chilled.
Nutrition Facts
Calories |
5989 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 406.8 g | 522% | |
| Saturated Fat | 241.4 g | 1207% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1676 mg | 559% | |
| Sodium | 3758 mg | 163% | |
| Total Carbohydrate | 501.2 g | 182% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 360.7 g | ||
| Protein | 86.2 g | 172% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 1141 mg | 88% | |
| Iron | 13.8 mg | 77% | |
| Potassium | 1509 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
