Kahlua Mochaccino Cheesecake
Indulge in the rich, velvety decadence of this Kahlua Mochaccino Cheesecake—a dessert that masterfully blends the bold flavors of coffee, chocolate, and creamy cheesecake. Featuring a buttery chocolate-cookie crust, a luscious Kahlua-infused filling enhanced with espresso and cocoa powder, and a silky ganache topping, this cheesecake delivers a sophisticated harmony of sweet and bitter notes. Perfect for coffee lovers and chocolate enthusiasts alike, it's an irresistible showstopper for special occasions. Garnish with whipped cream and chocolate shavings for a touch of elegance, and serve it chilled to fully enjoy its luxurious texture and flavor.
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Recipe Information
Ingredients
- 2 cups Chocolate sandwich cookies (e.g., Oreo, crushed)
- 0.25 cup Unsalted butter, melted
- 24 ounces Cream cheese, softened
- 1 cup Granulated sugar
- 1 cup Sour cream
- 0.33 cup Kahlua
- 1 tablespoon Espresso powder
- 2 tablespoons Cocoa powder, unsweetened
- 1 teaspoon Vanilla extract
- 4 large Eggs
- 1.5 cups Semi-sweet chocolate chips
- 0.5 cup Heavy cream
- Optional: Whipped cream and chocolate shavings
Instructions
Preheat your oven to 325°F (160°C) and prepare a 9-inch springform pan by lining the base with parchment paper and lightly greasing the sides.
In a medium mixing bowl, combine crushed chocolate sandwich cookies and melted butter. Stir until well combined, then press the mixture firmly into the bottom of the springform pan to form the crust. Refrigerate while you prepare the filling.
In a large mixing bowl, beat the softened cream cheese with a hand or stand mixer until smooth and creamy, about 2-3 minutes.
Add granulated sugar and continue mixing until fully incorporated, scraping down the sides of the bowl as needed.
Blend in the sour cream, Kahlua, espresso powder, cocoa powder, and vanilla extract until the mixture is smooth and no lumps remain.
Add the eggs, one at a time, beating on low speed after each addition just until combined. Avoid overmixing to prevent cracking during baking.
Pour the cheesecake filling over the prepared crust, spreading it out evenly with a spatula.
Place the pan on the middle rack of the oven and bake for 55-60 minutes, or until the edges are set but the center still has a slight jiggle when shaken.
Turn off the oven, crack the door open slightly, and allow the cheesecake to cool in the oven for 1 hour. Transfer to a wire rack and let cool to room temperature before refrigerating for at least 4 hours, preferably overnight.
For the ganache topping, heat the heavy cream in a small saucepan over medium heat until it begins to simmer (do not boil). Remove from heat and pour over the semi-sweet chocolate chips in a heatproof bowl.
Let the cream and chocolate sit for 2-3 minutes, then stir until the mixture is smooth and glossy.
Pour the ganache over the chilled cheesecake, spreading it evenly to cover the top. Allow the ganache to set in the refrigerator for 30-60 minutes.
Garnish with whipped cream and chocolate shavings if desired before serving. Slice and enjoy!
Nutrition Facts
Calories |
7647 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 526.2 g | 675% | |
| Saturated Fat | 300.3 g | 1502% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 1882 mg | 627% | |
| Sodium | 3792 mg | 165% | |
| Total Carbohydrate | 689.4 g | 251% | |
| Dietary Fiber | 30.5 g | 109% | |
| Total Sugars | 527.8 g | ||
| Protein | 106.0 g | 212% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 1231 mg | 95% | |
| Iron | 24.1 mg | 134% | |
| Potassium | 1646 mg | 35% | |
*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.
