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Kahlua Coffee Brownie Cheesecake Recipe

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Indulge in a decadent Kahlua Coffee Brownie Cheesecake that combines a rich, fudgy brownie base with a smooth coffee-infused cheesecake layer. Finished with a luscious Kahlua chocolate ganache and topped with a boozy whipped cream, this dessert is perfect for coffee and chocolate lovers looking for an elegant treat.

Ingredients

Brownie

  • 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

  1. Prepare the Brownie Base: Preheat your oven to 350°F (176°C). Line the bottom of a 9-inch (23cm) springform pan with parchment paper and grease the sides. In a medium bowl, combine melted butter, sugar, and vanilla extract. Add eggs and mix thoroughly. In a separate bowl, whisk together flour, cocoa powder, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, stirring until fully combined. Pour the 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.
  2. Make the Cheesecake Filling: Using a large bowl, beat cream cheese, sugar, and flour on low speed until smooth and fully combined to avoid air bubbles that cause cracks. Scrape down sides. Add sour cream and mix again gently. Dissolve instant coffee granules in warm Kahlua, then blend this mixture with the vanilla extract into the cream cheese batter on low speed. Add eggs one at a time, mixing slowly after each, scraping sides as needed.
  3. Assemble and Bake Cheesecake: When the brownie is baked, reduce oven temperature to 300°F (148°C). Remove brownie from oven and pour the cheesecake filling evenly over the brownie layer. Wrap the springform pan with aluminum foil, then place it inside a larger pan. Fill the larger pan with warm water halfway up the sides of the springform pan, ensuring no water seeps above the foil edge. Bake in water bath for 1 hour 15 minutes until the center is set but still slightly jiggly.
  4. Cool the Cheesecake: Turn oven off and leave door closed for 30 minutes to allow gradual cooling. Then crack the oven door open slightly and let the cheesecake cool for another 30 minutes. Remove cheesecake from oven and water bath and refrigerate for 5-6 hours or overnight until firm. Once set, remove from the springform pan.
  5. Prepare the Chocolate Ganache: Place chocolate chips in a heatproof bowl. Heat Kahlua and heavy whipping cream just until boiling and pour over chocolate chips. Let sit for 2-3 minutes, then whisk until smooth. Pour ganache over the top of the chilled cheesecake and spread evenly.
  6. Make the Whipped Cream Topping: In a large mixing bowl, combine heavy whipping cream, Kahlua, and powdered sugar. Whip on high speed until stiff peaks form. Pipe whipped cream atop the ganache layer using a piping tip (Ateco tip 844 recommended).
  7. Garnish and Serve: Optionally sprinkle the top of the cheesecake with cocoa powder. Refrigerate until ready to serve. This cheesecake is best enjoyed within 3-5 days.

Notes

  • Room temperature ingredients help achieve a smoother cheesecake texture and prevent curdling.
  • Using low speed when mixing the cheesecake batter helps minimize air incorporation, reducing cracking during baking.
  • Wrapping the springform pan with foil and using a water bath prevents leaks and promotes even baking.
  • Cooling the cheesecake gradually in the oven lessens the chance of cracks.
  • Ensure the coffee granules are fully dissolved in Kahlua for a smooth, flavorful filling.
  • For best results, refrigerate the cheesecake overnight before serving.
  • You can substitute the springform pan with a similar-sized cake pan with removable sides, ensuring it fits inside the water bath pan.

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