Kahlua® Chocolate Cheesecake Recipe - Allrecipes.com
Kahlua(R) Chocolate Cheesecake Recipe
  • READY IN 1+ days

Kahlua® Chocolate Cheesecake

Recipe by  

"My friends would be very upset if I didn't serve this at my annual Cinco de Mayo gathering. This needs to sit in refrigerator at least 8 hours so you may want to make it the day ahead."

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Ingredients Edit and Save

Original recipe makes 10 servings Change Servings
  • PREP

    30 mins
  • COOK

    55 mins

    1 day 2 hrs 25 mins


  1. Preheat oven to 300 degrees F (150 degrees C).
  2. In a mixing bowl, blend cream cheese and sugar until smooth. Beat in the eggs one at a time, mixing until fully incorporated before adding the next egg. Mix in 3 tablespoons whipping cream and the coffee-flavored liquor. Pour into an 8-inch glass pie pan.
  3. Place chocolate in a small heat-proof bowl and set aside. In a small saucepan, bring 1/2 cup whipping cream just to a boil. Pour it over the chopped chocolate; let chocolate soften for about 3 minutes. Whisk until smooth.
  4. Drizzle chocolate in a spiral pattern over filling. Stir lightly with tip of a paring knife to achieve a marbling effect. Set the pie pan in a larger pan with water that comes halfway up side of pie pan.
  5. Bake in preheated oven until firm in the center, about 55 minutes. Cool completely and refrigerate, covered with plastic wrap, overnight.
  6. Garnish with whipped cream piped or dolloped around edges and shaved chocolate in center.
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Reviews More Reviews

Most Helpful Positive Review
Feb 03, 2004

This is a great recipe! I thought that 2 tablespoons of Kahlua would not do much for the flavor - it didn't seem like enough. But, I was wrong! It adds just enough flavor so that you can taste it, but it's not overwhelming. My only question with this recipe is that there was nothing said about a crust. I used a store-bought chocolate oreo crust anyway and it was a perfect compliment. I also used 16 oz of cream cheese (2 whole packages) because I thought "HEY the more cream cheese the better!". But it made too much batter and wouldn't all fit into the crust. Next time, I will just use the 12 oz. Overall, a really great-tasting cheesecake!

Most Helpful Critical Review
Feb 27, 2004

I made this cheesecake for my husband for Valentine's day. I asked him how many stars to give and he said 3. I did add a cookie crust. The cake was okay, but I was disapointed. You could tell there was a coffee taste to it (and I doubled the liquior) but we couldn't taste the chocolate at all. And I expected it to be really pretty, light brown with chocolate swirls, but it was instead a light brown with a darker brown bottom. My husband ate it, but said it wasn't my best. Thanks anyway though.


8 Ratings

Sep 28, 2011

wasnt bad when i made it first seem lacking so when i re-made it i added another 1/2 ounce chocolate and a teaspoon of instant coffee and a teaspoon of amaretto as well came out great.

May 05, 2013

This was a great recipe - the Coffee Liqueur adds just a subtle flavor which is fine with me. My husband looked up and sheepishly asked, "This doesn't count as cheating on you, does it?" 5++++ stars from him. The only change I would make is to totally mix the chocolate into the rest of the cake before baking - I ended up with lumps of chocolate in spots and the marbling effect isn't a draw for us. I loved that it had no crust and just made it in a souffle' pan as I don't have a Springform pan anyhow.

May 08, 2006

whip cream and shaved choclate top this off. wonderful. wonderful. wonderful.

Aug 16, 2010

I added two tablespoons of instant coffee and used amaretto instead of kahlua. I also used 2 liquid eggs and one egg white. At the last minute I threw 5 crumbled darkchocolate peppermint patties in the mixture and sprinkled real costa rican ground coffee all over the top. Served it with Hagan Daz coffee icecream and whipped cream... very very good with a kick


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  • Calories
  • 317 kcal
  • 16%
  • Carbohydrates
  • 19.5 g
  • 6%
  • Cholesterol
  • 122 mg
  • 41%
  • Fat
  • 23.9 g
  • 37%
  • Fiber
  • 0.4 g
  • 2%
  • Protein
  • 5.8 g
  • 12%
  • Sodium
  • 143 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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