I think I have found my new favorite dessert. First off let me say that cheesecake is not
usually my first choice for dessert. I like cake and I like cookies, then it's usually pies.
But this recipe sounded so good that I went ahead and tried it and the results were a
hit with everybody.
I made it with decaf coffee so the kids could have a small slice. Now I have always heard
that when you cook with liquor that the alcohol bakes out and only the flavor is left. I
hope that's true since my 10 year old daughter loved this cheesecake!
It is rich, so I served pretty small slices and it tasted better the longer it stayed in the
refrigerator. We had a slice left on the third day after I made it and the taste and texture
were even better than when I first served it. That tells me this would be a great make-
ahead dessert, which I am always on the lookout for!
For an impressive presentation when serving, try sprinkling shaved chocolate on top or
if you have fresh strawberries try slicing them thin and placing some on each piece when
CHOCOLATE KAHLUA CHEESECAKE
2 cups chocolate wafer crumbs (I used chocolate graham crackers)
2 Tablespoons sugar
1/4 cup butter, melted
Mix the 3 ingredients together and press into a 9 inch springform pan on the bottom.
Bake at 350 degrees for 5 minutes. Cool completely.
1 1/2 lb. cream cheese, softened
3/4 cup sugar
1/4 cup Kahlua
1/8 cup very strong coffee
5 ounces semi-sweet chocolate, melted
Beat cream cheese and sugar together until well blended. Beat in eggs one at a time until
mixture is light and fluffy. Add Kahlua, coffee and melted chocolate; beat until smooth.
Pour into prepared crust, smooth top and bake at 350 degrees for 40-45 minutes or just
until firm to the touch. You don't want to overbake cheesecake--it should be creamy, not
1 cup sour cream
2 Tablespoons sugar
1 teaspoon vanilla or Kahlua
While cake is baking, mix together topping ingredients. When cake is done baking, remove
from oven and spoon on topping carefully. Bake an additional 5 to 10 minutes. At this point
I like to turn the oven off, leave the cake inside and prop the oven door open. I have found
that this cools the cake slower, hopefully resulting in less cracks on the top. If you still get
cracks on top you can take a little bit extra sour cream and swirl into the topping to cover
When cake is completely cool, cover with plastic wrap and refrigerate at least 8 hours. For
best flavor and texture try to refrigerate overnight. This cake is easiest to cut with a knife
dipped in hot water after cutting each slice.