Chocolate Kahlua Cheesecake Recipe

Name: Chocolate Kahlua Cheesecake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cups (350 ml) chocolate wafer crumbs; 1/4 cup (60 ml) melted butter; 2 tbsp (30 ml) sugar; 1-3/4 cups (425 ml) semi-sweet chocolate chips/chunks, divided; 1 cup (225 ml) whipping cream; 1/4 cup (60 ml) Kahlua; 2 tbsp (30 ml) Kahlua; 24 oz (672 grm). cream cheese, softened; 1 cup (225 ml) sugar; 1/3 cup (80 ml) cocoa; 3 eggs; 1 tsp (5 ml) vanilla extract; 1 tbsp (15 ml) powdered sugar

Servings: persons

1-1/2 cups (350 ml) chocolate wafer crumbs
1/4 cup (60 ml) melted butter
2 tbsp (30 ml) sugar
1-3/4 cups (425 ml) semi-sweet chocolate chips/chunks, divided
1 cup (225 ml) whipping cream
1/4 cup (60 ml) Kahlua
2 tbsp (30 ml) Kahlua
24 oz (672 grm). cream cheese, softened
1 cup (225 ml) sugar
1/3 cup (80 ml) cocoa
3 eggs
1 tsp (5 ml) vanilla extract
1 tbsp (15 ml) powdered sugar

1
Mix crumbs, butter, and sugar.
2
Press onto bottom and up the sides part way of a 9-inch springform pan.
3
Freeze 5 minutes, then bake at 350 degrees (175 C.) for ten minutes and allow to cool.
4
Heat in a bowl or pan over boiling water 1/2 cup (125 ml) chocolate chunks until melted and smooth.
5
Add 1/4 cup (60 ml) whipping cream and 1/4 cup (60 ml) Kahlua and stir until blended.
6
In another bowl, beat cream cheese, cocoa and sugar until fluffy.
7
Add first mixture to the second and blend well.
8
Add eggs one at a time, mixing well after each addition, and add vanilla.
9
Pour over prepared crust and bake 10 minutes at 400 degrees (200 C.).
10
Decrease to 275 degrees (125 C.) and bake another 45 minutes.
11
Remove from oven to cool; loosen cake from rim of pan and remove.
12
Melt remaining chocolate.
13
Then add 1/4 cup (60 ml) whipping cream and the 2 tbsp (30 ml) Kahlua, mixing well.
14
Spread on top of cake and refrigerate six or so hours.
15
Before serving, beat remaining whipping cream with the powdered sugar and garnish cake by piping it on and decorating with a few remaining chocolate chips.
16
Refrigerate leftovers.

1526

kcal

Calories

115

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1-1/2 cups (350 ml) chocolate wafer crumbs, 1/4 cup (60 ml) melted butter, 2 tbsp (30 ml) sugar, 1-3/4 cups (425 ml) semi-sweet chocolate chips/chunks, divided, and more.

Yes, Chocolate Kahlua Cheesecake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Chocolate Kahlua Cheesecake

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions