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Kahlua Cheesecake – with an Oreo Crust Recipe

Kahlua Cheesecake – with an Oreo Crust Recipe
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★★★★★

5.2 from 15 reviews

This decadent Kahlua Cheesecake features a rich and creamy coffee-flavored filling infused with Kahlua, resting on a crunchy Oreo cookie crust. Topped with a luscious dark chocolate ganache that also incorporates Kahlua, this dessert perfectly balances the bold flavors of coffee, chocolate, and liquor, making it an irresistible treat for special occasions or any time you crave a luxurious cheesecake.

Ingredients

Scale

Oreo Crust

  • 26 Oreo cookies, wafers and filling, about 2 cups crushed
  • 1/4 cup unsalted butter, melted

Kahlua Cheesecake Filling

  • 2 teaspoons instant coffee powder
  • 1/4 cup Kahlua, plus 1-2 extra tablespoons optional
  • 24 ounces brick-style cream cheese
  • 1 cup granulated sugar
  • 1 cup full-fat sour cream
  • 3 large eggs
  • 2 large egg yolks (in addition to the 3 whole eggs, discard the whites)
  • Hot water, for water bath

Chocolate Ganache

  • 6 ounces dark chocolate (50-70% cocoa) or semi-sweet chocolate
  • 3 tablespoons whipping cream
  • 3 tablespoons Kahlua (or substitute with 3 additional tablespoons whipping cream for a total of 6 tablespoons)

Instructions

  1. Prepare Oven and Pan: Preheat your oven to 350°F (180°C), or 325°F (170°C) if using a convection oven. Wrap the outside of a 9-inch (23 cm) springform pan with aluminum foil 3-4 times, ensuring the bottom and sides are covered and seams are sealed, but avoid covering the inside of the pan.
  2. Make Oreo Crust: Crush Oreos including wafers and filling until fine crumbs, using a food processor or by placing them in a freezer bag and crushing with a rolling pin. Mix crumbs with melted butter, then press firmly into the bottom of the foil-wrapped springform pan, creating a slight lip around the edges. Bake crust for 8 minutes, then remove and keep the oven on.
  3. Mix Coffee and Kahlua: In a small bowl, whisk together the instant coffee powder and 1/4 cup Kahlua to dissolve the coffee powder completely.
  4. Prepare Cheesecake Filling: In a large bowl, beat cream cheese and sugar together until smooth, scraping down sides frequently to remove lumps. Beat in the sour cream until fully incorporated. Slowly add the coffee-Kahlua mixture on low speed until combined. Taste and add 1-2 extra tablespoons Kahlua if a stronger coffee flavor is desired.
  5. Add Eggs: Whisk the 3 whole eggs and 2 additional egg yolks in a small bowl. Add eggs to the cream cheese mixture in 2-3 batches, mixing on low speed and scraping bowl after each addition. Stop mixing as soon as the eggs are incorporated and no pieces remain.
  6. Bake with Water Bath: Place the springform pan with prepared crust in the center of a large roasting pan. Pour the cheesecake batter over the crust and smooth the surface. Add hot water to the roasting pan to create a 1/2 to 1 inch (2-3 cm) water bath. Bake on a rack 1/3 from the bottom for 50-60 minutes, until the cheesecake gently wobbles like pudding but isn’t liquid.
  7. Cool Cheesecake: Remove springform pan from the oven and let it cool in the water bath until water reaches room temperature. Then transfer pan to a wire rack and cool until no longer warm to the touch. Wrap the top of the pan and refrigerate for at least 6 hours or preferably overnight.
  8. Prepare Chocolate Ganache: Finely chop the dark chocolate and place in a heatproof bowl. Heat the whipping cream and 3 tablespoons Kahlua together until nearly boiling (microwave or double boiler). Pour hot liquid over the chocolate, let sit for 3 minutes, then whisk until smooth. If lumps remain, microwave on medium for 30 seconds and whisk again until glossy.
  9. Assemble and Serve: Remove chilled cheesecake from the springform pan by unclamping the sides and running a thin knife around the edges. Wipe off any condensation with a paper towel. Pour the ganache over the top, spreading a smooth layer that may drip down the sides. Refrigerate again until ready to serve. Use a thin, sharp knife to slice, wiping the knife between each cut for clean slices.

Notes

  • Wrapping the springform pan with foil prevents water from the water bath leaking into the cheesecake.
  • Using brick-style cream cheese is preferred for a denser, creamier texture.
  • If a stronger coffee or Kahlua flavor is desired, add extra Kahlua when mixing the batter.
  • Ensure not to overmix eggs into the batter to maintain a smooth texture and avoid cracks.
  • Cooling cheesecake gradually helps prevent cracking and ensures creaminess.
  • For a non-alcoholic version, substitute the Kahlua with coffee or coffee-flavored syrup.
  • Use a sharp, thin knife warmed in hot water to get clean slices and prevent cracking the crust.
  • Ganache can be stored refrigerated and gently reheated to loosen before pouring.

Nutrition

Keywords: Kahlua cheesecake, Oreo crust cheesecake, coffee flavored cheesecake, chocolate ganache cheesecake, coffee and chocolate dessert

Find it online: https://freshrecipehub.com/kahlua-cheesecake-with-an-oreo-crust-recipe/