Chocolate Kahlua Cheesecake
Yield: 10 servings
1 1/2 c Chocolate wafer crumbs
1/4 c Melted butter
2 tb Sugar
1 3/4 c Semi-sweet chocolate
1 c Whipping cream (divided)
1/4 c + 2 Tbsp. Kahlua (divided)
24 oz Cream cheese, softened
1 c Sugar
1/3 c Cocoa
1 ts Vanilla extract
1 tb Powdered sugar
Mix crumbs, butter, and sugar. Press onto bottom and up the sides partway of a 9-inch
cheesecake pan. Freeze 5 minutes, then bake at 350F for ten minutes and allow to cool.
Heat in a bowl or pan over boiling water 1/2 cup chocolate chunks until melted and smooth.
Add 1/4 cup whipping cream and 1/4 cup Kahlua and stir until blended.
In another bowl,
beat cream cheese, cocoa and sugar until fluffy. Add first mixture to the second and blend well.
Add eggs one at a time, mixing well after each addition, and vanilla. Pour over prepared
crust and bake 10 minutes at 400 F. Decrease to 275 F and bake another 45 minutes. Remove
from oven to cool. Loosen cake from rim of pan and remove.
Melt remaining 1 1/4 cup chocolate. Then add 1/4 cup whipping cream and 2 Tbsp
well. Spread on top of cake and refrigerate about six hours or until set.
Before serving, beat
remaining 1/2 cup whipping cream with the powdered sugar and garnish cake by piping
on it and
decorating it with a few remaining chocolate chips. Refrigerate leftovers.
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Recipe Disclaimer - Measurements Help
- Sugar Substitution Chart