Name: Kahlua Coffee Brownie Cheesecake Recipe
Prep time: 25 min
Cook time: 1 h 40 min
Total time: 7 h 5 min
Cuisine: American
Ingredients: 10 tbsp (140g) unsalted butter, melted; 1 cup (207g) sugar; 1 tsp vanilla extract; 2 eggs; 3/4 cup (98g) all purpose flour; 6 tbsp (43g) natural unsweetened cocoa powder; 1/4 tsp baking powder; 1/4 tsp salt; 24 ounces (678g) cream cheese, room temperature; 1 cup (207g) 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; 8 oz (227g) semi sweet chocolate chips; 5 tbsp (75ml) Kahlua; 5 tbsp (75ml) heavy whipping cream; 1/2 cup (120ml) heavy whipping cream; 2 tbsp (30ml) Kahlua; 6 tbsp (43g) powdered sugar

Ingredients

10 tbsp (140g) unsalted butter, melted

1 cup (207g) sugar

1 tsp vanilla extract

2 eggs

3/4 cup (98g) all purpose flour

6 tbsp (43g) natural unsweetened cocoa powder

1/4 tsp baking powder

1/4 tsp salt

24 ounces (678g) cream cheese, room temperature

1 cup (207g) 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

8 oz (227g) semi sweet chocolate chips

5 tbsp (75ml) Kahlua

5 tbsp (75ml) heavy whipping cream

1/2 cup (120ml) heavy whipping cream

2 tbsp (30ml) Kahlua

6 tbsp (43g) powdered sugar

Instructions

Step 1: Preheat the oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides.

Step 2: In a medium bowl, combine the melted butter, sugar, and vanilla extract. Add the 2 eggs and mix thoroughly until well combined.

Step 3: In another medium bowl, whisk together the flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and stir until combined.

Step 4: Pour the brownie batter into the prepared pan and spread evenly. Bake for 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Step 5: For the cheesecake filling, beat the cream cheese, 1 cup sugar, and 3 tbsp flour on low speed in a large bowl until smooth, scraping down the sides as needed to avoid air in the batter.

Step 6: Add the sour cream and mix on low speed until fully incorporated.

Step 7: In a small bowl, stir together the instant coffee granules and 2 tbsp warm Kahlua until dissolved. Add this mixture and 2 tsp vanilla extract to the cream cheese mixture and blend on low speed.

Step 8: Add the 3 eggs one at a time, mixing slowly after each addition to combine well. Scrape the bowl sides as needed.

Step 9: Reduce oven temperature to 300°F (148°C). Remove the partially baked brownie from the oven and pour the cheesecake batter evenly over it.

Step 10: Wrap the outside of the springform pan with aluminum foil. Place it inside a larger pan and fill the larger pan with warm water halfway up the sides of the springform pan, avoiding contact with the top edge of the foil.

Step 11: Bake for 1 hour 15 minutes until the center is set but still slightly jiggly.

Step 12: Turn off the oven and leave the door closed for 30 minutes, then crack the door open and let the cheesecake cool for another 30 minutes.

Step 13: Remove the cheesecake from the oven and water bath, unwrap, and refrigerate until firm, at least 5-6 hours or overnight. Once cooled, remove from the springform pan.

Step 14: To make the ganache, place chocolate chips in a heatproof bowl. Heat the 5 tbsp heavy cream and 5 tbsp Kahlua just until boiling, then pour over the chocolate. Let sit for 2-3 minutes before whisking until smooth.

Step 15: Spread the ganache evenly over the cheesecake top.

Step 16: For the whipped cream, combine 1/2 cup heavy cream, 2 tbsp Kahlua, and powdered sugar in a large bowl. Whip on high speed until stiff peaks form.

Step 17: Pipe or spread the whipped cream over the ganache. Optionally, sprinkle cocoa powder on top.

Step 18: Refrigerate the finished cheesecake until ready to serve.

Tips & Variations

Make sure all ingredients, especially eggs and dairy, are at room temperature to ensure a smooth cheesecake batter and even baking.

Use freshly brewed coffee instead of instant coffee granules for a deeper coffee flavor if desired.

Wrap the springform pan tightly with foil to prevent water from the bain-marie leaking in and ruining the cheesecake.

For a non-alcoholic version, substitute Kahlua with coffee syrup or extra brewed coffee in all parts of the recipe.

Storage

Store the cheesecake covered in the refrigerator for up to 3-5 days. Keep it airtight to maintain freshness and prevent absorption of fridge odors. When ready to serve, you can let it sit at room temperature for about 15-20 minutes for the best texture. Reheat is not recommended for this cheesecake.

FAQs

Can I use regular brewed coffee instead of instant coffee granules?

Yes, you can substitute the instant coffee granules with a tablespoon of strong brewed coffee or espresso for a richer coffee flavor in the cheesecake filling.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath and allowing it to cool slowly in the oven helps prevent cracks. Also, mixing on low speed minimizes air bubbles which can cause cracking during baking.