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Chocolate Kahlua Cheesecake

By: Kahlua  
"A sumptuous cheesecake uses Kahlua and chocolate for its rich, deep flavor."

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Prep Time:
40 Min
Cook Time:
1 Hr
Ready In:
7 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 1 -9 inch cheesecake
 

Ingredients

  • Chocolate Crumb Crust:
  • 1 cup vanilla wafer crumbs
  • 1/4 cup Hershey's cocoa
  • 1/4 cup powdered sugar
  • 1/4 cup melted butter or margarine
  •  
  • Cheesecake filling:
  • 1 3/4 cups Hershey's premium semi-sweet chocolate chunks, divided
  • 1 cup whipping cream, divided
  • 1/4 cup Kahlua
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup sugar
  • 1/3 cup Hershey's cocoa
  • 3 eggs
  • 1 teaspoon vanilla extract
  • 1 tablespoon powdered sugar
  • 2 tablespoons Kahlua
  •  
  • One 9 inch spring form pan

Directions

  1. Preheat oven to 350 degrees F.
  2. First prepare Chocolate Crumb Crust: In a small bowl, combine the wafer crumbs, cocoa and powdered sugar. Stir in melted butter or margarine. Press mixture on bottom of pan and bake for 8 minutes. Set aside.
  3. Next prepare cheesecake filling: Turn oven temperature to 400 degrees F. In small microwave safe bowl, place 3/4 cup chocolate chunks. Microwave on HIGH for one minute; stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring after each heating, just until chunks are melted when stirred.
  4. Add 1/4 cup whipping cream and stir until well blended. Stir in 1/4 cup Kahlua and set aside.
  5. In large mixer bowl, beat cream cheese and sugar until fluffy. Add cocoa and beat well until blended. Add eggs, one at a time, beating well after each addition. Stir in vanilla and reserved chocolate mixture, blending well. Pour over prepared crust and bake for 10 minutes. Decrease oven temperature to 275 degrees F and continue baking for 45 minutes.
  6. Remove from oven to cooling rack, loosening cake from rim of pan. Cool completely and remove spring form rim.
  7. In a small microwave safe bowl, place remaining 1 cup chocolate chunks and microwave on HIGH 1 minute, then stir. If necessary, microwave at HIGH an additional 15 seconds at a time, stirring until chunks are melted. Stir in 1/4 cup whipping cream and blend well. Stir in remaining 2 tablespoons Kahlua, blending well. Spread on top of cheesecake and refrigerate for about 6 hours or overnight.
  8. At serving time, beat remaining 1/2 cup whipping cream and powdered sugar until stiff, then garnish cheesecake with small rosettes of whipped cream.
  9. Refrigerate leftover cheesecake.

Footnotes

  • Kahlua ® Liqueur, 20% Alc./Vol. (21.5% Alc./Vol.,available only in Ohio). © 2009 Imported by The Kahlua Company, Purchase, NY
  • Enjoy Your Curious Life Responsibly

Nutritional Information open nutritional information

Amount Per Serving  Calories: 627 | Total Fat: 43.3g | Cholesterol: 152mg

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