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Kahlua Coffee Brownie Cheesecake Recipe

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★★★★★

4.9 from 130 reviews

This Kahlua Coffee Brownie Cheesecake combines the rich, fudgy texture of a chocolate brownie base with a creamy, coffee-infused cheesecake layer. Enhanced with Kahlua and a luscious chocolate ganache topping, this dessert is perfect for coffee and chocolate lovers seeking an impressive, decadent treat.

Ingredients

Scale

Brownie Base

  • 10 tbsp (140g) unsalted butter, melted
  • 1 cup (207g) granulated sugar
  • 1 tsp vanilla extract
  • 2 large eggs
  • 3/4 cup (98g) all-purpose flour
  • 6 tbsp (43g) natural unsweetened cocoa powder
  • 1/4 tsp baking powder
  • 1/4 tsp salt

Cheesecake Filling

  • 24 ounces (678g) cream cheese, room temperature
  • 1 cup (207g) granulated sugar
  • 3 tbsp (24g) all-purpose flour
  • 1 cup (230g) sour cream, room temperature
  • 2 tbsp instant coffee granules
  • 2 tbsp (30ml) Kahlua, warm
  • 2 tsp vanilla extract
  • 3 large eggs, room temperature

Ganache

  • 8 oz (227g) semi-sweet chocolate chips
  • 5 tbsp (75ml) Kahlua
  • 5 tbsp (75ml) heavy whipping cream

Whipped Cream Topping

  • 1/2 cup (120ml) heavy whipping cream
  • 2 tbsp (30ml) Kahlua
  • 6 tbsp (43g) powdered sugar

Instructions

  1. Prepare the Brownie Base: Preheat the oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper at the bottom and grease the sides to prevent sticking.
  2. Make Brownie Batter: In a medium bowl, combine melted butter, granulated sugar, and vanilla extract. Beat in the eggs until fully incorporated.
  3. Add Dry Ingredients: In another bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add this to the wet ingredients, mixing until just combined to form smooth batter.
  4. Bake Brownie Base: Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes or until a toothpick inserted comes out with moist crumbs. Remove from oven.
  5. Prepare Cheesecake Filling: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined, scraping sides as needed to avoid air bubbles.
  6. Add Sour Cream: Mix in the sour cream on low speed until homogeneous.
  7. Dissolve Coffee: In a small bowl, stir together Kahlua and instant coffee granules until the coffee dissolves completely.
  8. Combine Flavors: Add the Kahlua coffee mixture and vanilla extract to the cream cheese mixture, mixing gently on low speed.
  9. Incorporate Eggs: Add the eggs one at a time, mixing slowly after each addition. Scrape down bowl sides to ensure even mixing.
  10. Lower Oven Temperature: Reduce the oven temperature to 300°F (148°C) once the brownie is baked.
  11. Assemble Cheesecake: Pour the cheesecake batter evenly over the warm brownie layer in the springform pan.
  12. Prepare Water Bath: Wrap the pan’s outside with aluminum foil to prevent leaks. Place the springform pan inside a larger pan and fill with warm water halfway up the sides of the springform pan without reaching above the foil.
  13. Bake Cheesecake: Bake for 1 hour and 15 minutes until the center is set but still slightly jiggly.
  14. Cool in Oven: Turn off the oven, keep the door closed, and let the cheesecake rest for 30 minutes to finish cooking gently.
  15. Further Cooling: Crack the oven door and let the cheesecake cool for an additional 30 minutes to prevent cracks.
  16. Chill Cheesecake: Remove the cheesecake from the oven and water bath, unwrap, and refrigerate for 5-6 hours or overnight until fully firm.
  17. Prepare Ganache: Place chocolate chips in a heatproof bowl. Heat heavy cream and Kahlua until boiling, then pour over chocolate chips. Let sit 2-3 minutes, then whisk until smooth.
  18. Apply Ganache: Pour the ganache over the chilled cheesecake and spread evenly.
  19. Make Whipped Cream: Whip heavy cream, Kahlua, and powdered sugar on high speed until stiff peaks form.
  20. Decorate Cheesecake: Pipe the whipped cream on top of the cheesecake using a decorating tip (such as Ateco tip 844). Optionally, dust with cocoa powder.
  21. Serve and Store: Refrigerate until ready to serve. Best enjoyed within 3-5 days for optimal freshness and texture.

Notes

  • Use room temperature cream cheese, eggs, and sour cream to prevent lumps in the cheesecake filling.
  • Wrapping the pan with aluminum foil and using a water bath prevents cracking and ensures even baking of the cheesecake.
  • Slowly cooling the cheesecake in the oven before removing helps maintain a smooth top with no cracks.
  • Ensure coffee granules are fully dissolved in Kahlua to avoid gritty texture.
  • Allow the cheesecake to chill thoroughly for best slicing and serving results.
  • Store leftovers covered tightly in the refrigerator and consume within 3-5 days.

Keywords: Kahlua cheesecake, coffee brownie cheesecake, chocolate cheesecake, Kahlua dessert, coffee dessert, chocolate ganache cheesecake

Find it online: https://thefoodrecipe.com/kahlua-coffee-brownie-cheesecake-recipe/