This Oreo Crusted Kahlua Chocolate Cheesecake is topped with Chocolate Ganache and chocolate curls! You’re going to love this crowd-pleasing Kahlua Cheesecake!
Kahlua Cheesecake
After discovering a surplus of cream cheese hiding in the back of our fridge, baking a cheesecake was a no-brainer. There are tons of cheesecake recipes already in the archives, but surprisingly, no chocolate cheesecake! I know… whaaat? I love chocolate and cheesecake, so obviously this needed to change asap.
This gorgeous kahlua cream cheesecake is made up of 4 parts:
- the chocolate Oreo crust
- the creamy chocolate cheesecake filling
- the decadent chocolate ganache
- and the whipped cream.
Since making a cheesecake with multiple steps can feel overwhelming at first glance, we’re going to walk through each phase of the baking process hand in hand. A lot of people are intimidated by making cheesecake at home, but once you nail down a solid recipe and technique, you can make endless adaptations to cure even your wildest cravings. Many moons ago, after some long nights and many tears (← dramatic) I cracked the code and perfected my “better than the bakery” base cheesecake recipe. Follow my lead and you’ll be baking cheesecakes like a pro in no time!
Also. Melted semi-sweet chocolate + dash of cocoa powder + a glug of kahlua = chocolate h-e-a-v-e-n.
Kahlua Cheesecake Recipe
Making an Oreo crust is seriously simple. Ingredient wise you’ll need Oreo cookies and melted butter – that’s it! You will need to pulse the Oreo cookies into fine crumbs, or – if you want to make things even easier (!!!) – you can buy already crushed Oreo crumbs at the store. I typically find them in the baking aisle, somewhere near the pie fillings/ ready-to-bake crusts. To assemble the crust you’ll combine the Oreo crumbs and melted butter and stir until it’s well combined. You want all of the crumbs to be moist from the butter. At this point you’re going to dump the crumb mixture into a lightly greased 9″ springform pan and press it down firmly, working from the center and slightly up the edges.
BTW: This recipe calls for a water bath. If you’re unfamiliar with the water bath process, read on!
A water bath is simply the term bakers use when they place a baking pan (in this case, our cheesecake pan) into a larger pan that’s been filled partially with hot water. Taking this extra step helps insulate the pan from direct heat on all sides while it bakes. The water bath method helps your cheesecake bake gently, ensuring the finished product doesn’t burn, curdle, or crack. It also helps the cheesecake maintain its silky smooth texture. When it comes to choosing a pan for your water bath, choose one that is as tall as the cheesecake pan and large enough to leave a few inches between the cheesecake pan and the outer rim – you want enough room for the water to circulate easily. When you’re ready to make your water bath, here’s what you do: Adjust an oven rack to the middle position. Preheat oven to called for temperature. When the oven is preheated, carefully (using an oven mitt) pull out the middle rack and place your large pan on it, fill the pan halfway with hot water, then place the filled cheesecake pan in the center of the water bath. Slowly slide the rack back to its full inserted position, close the door, and bake the cheesecake according to instructions. If you’re using a springform pan it’s essential to wrap the pan in heavy-duty tin foil to avoid water seeping in. I wrap my pan from every angle pressing the foil in and around to prevent a soggy crust.
P.S. You’re going to leave the cheesecake pan in the water bath, even after you turn off the oven. You’ll take the cheesecake out of the water bath once it has been removed from the oven.
OK. Time to talk about the filling. You’re going to need cream cheese, sour cream, eggs, egg yolks, sugar, cocoa powder, semi-sweet chocolate, and kahlua. Few things! The cream cheese MUST be verrrrry soft before you begin assembling this recipe. I typically leave my blocks of cream cheese out on the counter for at least two hours before I plan on baking. As for the chocolate, it will need to be melted and slightly cooled, about 15 minutes or so should do the job.
About the booze: Adding a little liqueur to the cheesecake batter is an easy way to elevate a simple flavor profile into something really special. If you don’t have kahlua on hand, I think a similar coffee liqueur would work fine. If you don’t consume alcohol, you can just omit it from the recipe without any substitutions. Options for you!
Chocolate ganache is easy as can be! Bring cream to boil, pour it over some chocolate chips, and stir smooth. Look at that shine ↓
The whipped cream is a simple and straightforward method that calls for heavy cream, confectioners’ sugar, and a dash of vanilla. You’re also going to need either a stand mixer fitted with a whisk attachment or a handheld electric mixer. You’ll beat heavy cream and sugar until stiff, then add in the vanilla and beat a few more seconds.
Devilishly decadent, this cheesecake is a must make for chocolate lovers!
More Kahlua Recipes:
- Kahlua Chocolate Truffles
- Creamy Kahlua Chocolate Fudge
- Kahlua Chocolate Cupcakes
- Dark Chocolate Salted Caramel Kahlua Fudge Brownies
Kahlua Chocolate Cheesecake
Prep
Cook
Total
Devilishly rich and decadent Kahlua Chocolate Cheesecake! Topped with Chocolate Ganache and Whipped Cream, this is a chocolate lovers dream.
Ingredients
- For the Oreo Crust:
- 24 Oreo cookies
- 1/4 cup unsalted butter, melted
- For the Kahlua Chocolate Cheesecake Filling:
- (3) 8 oz packages of cream cheese, VERY soft
- 1 cup sour cream
- 3 large eggs + 2 egg yolks
- 1 and 1/2 cups granulated sugar
- 1/4 teaspoon cinnamon
- 3 tablespoon unsweetened cocoa powder
- 1 1/2 teaspoons vanilla extract
- 1/4 cup Kahlua
- 8 ounces semi-sweet chocolate, melted and slightly cooled
- For the Chocolate Ganache:
- 8 ounces semi-sweet chocolate, chopped
- 1/2 cup heavy cream
- For the Whipped Cream:
- 1 cup heavy cream
- 1/4 cup confectioners' sugar
- 1/2 teaspoon vanilla
Instructions
- Preheat oven to 325 degrees (F). Wrap a 9" spring form pan VERY well in layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.
- For the Oreo Crust:
- Add the Oreos to the body of a blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
- For the Kahlua Chocolate Cheesecake Filling:
- Beat cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, sugar, and cinnamon; pulse until well combined. Add cocoa powder and vanilla and pulse for another 30 seconds, or until cocoa powder has completely disappeared into the batter. Don't over mix! Using a rubber spatula, fold in chocolate and Kahlua, stirring gently until combined.
- Pour filling into prepared crust, spread evenly, and smooth the top with a rubber spatula.
- Place the springform pan in a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to serve pour the ganache on top of the uncut cheesecake and place it back in the fridge for 10 minutes (this will help the ganache set). Slice, top with a dollop of whipped cream, and serve!
- For the Chocolate Ganache:
- Add the chocolate to a large, heatproof bowl; set aside.
- Heat the cream in a small saucepan over medium-heat just until it begins to bubble around the edges; about 2 minutes. Remove the cream from heat and pour it over the chopped chocolate. Let the chocolate and warm cream stand untouched for 1 minute, then whisk it together until the chocolate melts and a smooth ganache forms; about 2 minutes. Pour the warm ganache over the cheesecake before serving.
- For the Whipped Cream:
- Place the heavy cream and sugar in a stand mixer fitted with the whisk attachment and beat on high until semi-stiff peaks begin to form. Add in the vanilla and beat for another minute or so. Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.
Nutrition Facts
Serving Size 1 Slice of Cheesecake
Amount Per Serving | ||
|---|---|---|
% Daily Value |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
This is such a decadent treat! I’m loving the waterbath for the cheesecake and plus all that chocolate is just perfect for when I get mega chocolate cravings all of a sudden! Love this!
Thank you, Samina. The water bath is definitely a great helper in keeping your cheesecake silky smooth and creamy 🙂
Yummy! Looks just irresistible!
Thank you, Medeja. I definitely had a hard time resisting a second slice… so I didn’t 😉
That is a gorgeous cheesecake indeed! Kahlua + chocolate is such a perfect combination, I’m sure it’s divine in this cake 🙂 Love those cute little chocolate curls!
could that chocolate ganache BE any more perfect?! so stunning Ashley, obsessed with this!
Just wondering if you leave the creamy center in the oreo or take it out to make the crust.
Hi Kristina. I leave the creamy center in.
I’m assuming you leave the cream center intact, or they would probably have used chocolate wafer cookies, or at least told you to scrape off the filling. I’m going to leave the cream in the centers.
Dorothy
Is the batter supposed to be really thin??
For a cheesecake, yes.
Can you refrigerate the cake with the chocolate ganache before serving?
This looks delicious! You have me drooling.
I included this in a roundup I did of decadent chocolate recipes! I’d love for you to check it out and share it on social media if you think your followers would like it! Here is the link:
http://hellocreativefamily.com/36-decadent-chocolate-recipes/
Thanks so much for creating such a delicious dessert!
Best Wishes,
Crystal
Thank you, Crystal!
For those that do not want the alcohol, they can use the same amount of espresso…..I use this when I make other chocolate things and I am serving friends that need to be alcohol free!
Hi so i converted the temperature to Celsius which is 165 but i usually cook with fan forced as my Bake only smells! so can i cook this in a fan forced oven at 165?
thanks
Koulla
Hi another question, in regards to your comment below:
Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours.
do we still leave it in pan while resting on counter for the 30 minutes and then wrap and refrigerate?
thanks
koulla
Hi Koulla. I have no experience cooking with a fan forced oven so I’m unable to say if it will work or not. You do leave the cheesecake in the pan while resting on the counter and while it’s chilling in the fridge. I recommend keeping it in the pan until you’re ready to cut it up 😉 I hope this helps, and I’d love to hear how your cheesecake turns out!
Can this be frozen or how much ahead of time can you make it?
Hi KJ. Yes, the cheesecake – without the chocolate ganache on top – may be frozen for up to two months. You can also make it up to 4 days ahead of time, again, without the ganache. I recommend adding the chocolate ganache the day you plan on serving it, if possible.
Well, you’ve done it. You have created perfection. I mean, HOW could anything possibly go wrong with ingredients this great! Totally obsessed.
Can I substitute unsalted butter with salted butter?
Hi Lily. I would suggest skipping the salt called for in the recipe if using salted butter.
There is no salt in this recipe to leave out when using salted butter instead of unsalted. But……I have made butter from scratch many times and there is 1 teaspoon of butter in a pound or ¼ teaspoon in a stick of butter (½ cup) so you would have 1/8 teaspoon salt in ¼ cup-not enough to worry about. You can use this scale for other recipes. Cooks Illustrated once published an answer to your question and they said not to worry about it but I use a little less salt than called for.
Hi Ashley! iam a big fan of all your creation ! I really want to try this recipe but i have allergy of egg so could you please tell me if it is possible to replace it by anything else?
Thanks in advance.
My son asked for a boozy cheesecake for a special occasion & I came across this recipe. Decided to do a test run to see how it would turn out before I made it for him. I had no chocolate cookies but plenty of chocolate Graham crackers so I made the crust out of them. The cake turned out fabulously! I will make this again & again.
Just want to clarify- you bake the cheesecake with the oven on for 45 minutes, turn off and let cheesecake sit in oven for another 45 minutes, totally 1 1/2 hours? is this correct? Thank you! Can’t wait to try this!
Hi Kaitlyn. No, you bake the cheesecake for 1 and 1/2 hours, then you turn the oven off and let the cheesecake sit for 45 minutes. I hope that helps!
awesome! thanks for the clarification!
This is the best cheesecake I’ve ever made! Thank you for your precise instructions. Here’s my problem–the next day, when I tried to remove the bottom of the springform pan and slide the cheesecake to a pretty plate, I broke it (the cheesecake, not the plate!). Is there a technique you can share for pulling this off without ruining the cake? Not that anyone cared. I just pre-sliced it, served it and then basked in the accolades. Again, thank you. This recipe is a winner!
Hi Judi! I’m so happy this cheesecake was a hit. It’s one of my favorites, too 🙂 I usually just leave the bottom part of the pan on and place the whole thing on a serving plate.
Hi, your cheesecake is adorable and I wanna give it a try but have a few questions…in most of the recipes I’ve read there is flour in the filling, at least three table spoons and your doesn’t mentioned it.Should I put it anyway or skip it?Second question refers to alcohol does it evapored it during the baking and how strong flavour leaves it??
Greetings and I will send you a photo if I succeed!:) :*
Hi, I’m planning on trying this decadent recipe for next birthdays in my family. I just need to know how many servings come out from this recipe ? Thanks!
Hi Nancy. It makes a 9 inch cheesecake, so I’d say 8 to 10 slices, depending on how you slice.
S recipe looks delicious. I just have one question. I usually make cheesecakes using a stand mixer. I have never used a blender before to make a cheesecake. Could I still use a stand mixer?
What type of pan do you use for the water bath?
Hi-Should I use bittersweet chocolate or semi sweet? Your recipe states bittersweet in the beginning of ingredient lists-but semi sweet in the actual recipe….thank you!