Description
This decadent Kahlua Coffee Brownie Cheesecake combines rich, fudgy brownie base with a smooth coffee-infused cheesecake layer, topped off with a luscious Kahlua chocolate ganache and whipped cream for an indulgent dessert experience.
Ingredients
Scale
Brownie Base
- 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
Cheesecake Filling
- 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
Chocolate 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
- Prepare Brownie Base: Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper on the bottom and grease the sides. In a medium bowl combine melted butter, sugar, and vanilla extract. Add eggs and mix well. In a separate bowl, whisk flour, cocoa powder, baking powder, and salt. Combine dry ingredients with wet and mix until smooth. Pour batter into prepared pan and spread evenly. Bake 20-25 minutes until a toothpick inserted comes out with moist crumbs.
- Make Cheesecake Filling: In a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and combined, scraping down the bowl. Add sour cream and mix until incorporated. In a small bowl, dissolve instant coffee granules in warmed Kahlua. Add this mixture and vanilla extract to the cream cheese and mix on low. Add eggs one at a time, mixing slowly after each. Scrape bowl as needed.
- Bake Cheesecake Layer: Once brownie is baked, reduce oven to 300°F (148°C). Remove brownie from oven and pour cheesecake batter evenly over it. Wrap springform pan exterior with foil to prevent leaks, then place it in a larger pan. Add warm water to the outer pan halfway up the springform sides without exceeding the foil line. Bake for 1 hour 15 minutes until center is set but slightly jiggly.
- Cool Cheesecake: Turn off oven and keep door closed for 30 minutes to allow slow cooking. Then crack oven door and leave for an additional 30 minutes to cool gradually. Remove cheesecake and water bath wrapping. Refrigerate for 5-6 hours or overnight until firm. Remove from springform pan when fully chilled.
- Prepare Ganache: Place chocolate chips in heatproof bowl. Heat heavy cream and Kahlua together until just boiling. Pour hot liquid over chocolate chips and let sit for 2-3 minutes, then whisk until smooth. Pour ganache evenly atop chilled cheesecake.
- Make Whipped Cream Topping: In a large mixing bowl, whip heavy cream, Kahlua, and powdered sugar on high speed until stiff peaks form. Use piping bag fitted with Ateco tip 844 to pipe whipped cream decoratively onto the ganache layer.
- Finishing Touches and Serving: Optionally, dust the top of the cheesecake with cocoa powder for garnish. Refrigerate until ready to serve. This cheesecake stays fresh best for 3-5 days when stored properly in the refrigerator.
Notes
- Use room temperature eggs, cream cheese, and sour cream for smooth cheesecake batter.
- Wrap the springform pan with foil tightly to prevent water from the water bath leaking in.
- The water bath baking helps prevent cracks and gives a creamy texture.
- Allow cheesecake to cool slowly in the oven to avoid cracking.
- Kahlua adds an enriched, coffee-flavored liqueur taste enhancing both the batter and toppings.
- Store leftover cheesecake covered in the refrigerator for up to 5 days.
- Prep Time: 25 minutes
- Cook Time: 1 hour 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Kahlua cheesecake, coffee brownie cheesecake, chocolate cheesecake, espresso dessert, holiday dessert, decadent cheesecake
