Chocolate Kahlua Cheesecake

Simply decadent and delicious!

70 minutes Prep: 10 minutes Cook: 60 minutes

1210 calories per serving view nutrition facts

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Chocolate crust
1 1/2	cups	chocolate wafer crumbs
1/4	cup	butter	melted
2	tablespoons	sugar

Cheese cake
1 3/4	cups	chocolate chunks	semi-sweet, divided
1	cup	heavy whipping cream
1/4	cup	liqueur	plus 2 tb, divided, coffee flavor, such as kahlua
24	ounces	cream cheese	softened
1	cup	sugar
1/3	cup	cocoa powder
3	large	eggs
1	teaspoon	vanilla extract
1	tablespoon	powdered sugar

CHOCOLATE CRUST: Mix crust ingredients and press onto bottom and partway up the sides of a 9-inch springform pan.

Freeze 5 minutes.

Bake at 350 degrees F for 10 minutes.

CHEESECAKE:

Prepare chocolate crust.

In a microwave-safe bowl, place 3/4 cup chocolate chunks. Microwave on high for 1 minute or until chunks are melted, stir.

Add1/4 cup whipping cream and 1/4 cup Kahlua, stir until blended.

In a mixer bowl, beat cream cheese and sugar until fluffy.

Add cocoa; beat until blended.

Add eggs, one at a time, beating well after each. Stir in vanilla and reserved chocolate nixture.

Pour over prepared crust.

Bake 10 minutes at 400 degrees.

Decrease to 275 degrees and bake 45 minutes.

Remove from oven to cool; loosen cake from rim of pan and remove.

In microwave-safe bowl, place remaining chunks. Microwave on HIGH 1 minute or until chunks are melted, stir.

Stir in 1/4 cup whipping cream and 2 tbsps Kahlua; blend well.

Spread on top of cake.

Refrigerate 6 hours.

At serving time, beat remaining whipped cream and powdered sugar until stiff; garnish with rosettes of whipped cream.

Refrigerate leftover cake. Decadent and delicious.

Serving Size 351g

Amount per Serving

Calories 1210 74% of calories from fat