Kahlua Milk Chocolate Cheesecake
Submitted by spencer
Rich milk chocolate cheesecake spiked with Kahlua coffee liqueur on a chocolate-hazelnut-cornflake crust. Silky, boozy, and built for dinner party finishes.
YIELD
16 servingsPREP
30 minCOOK
45 minREADY
1 hrsMilk chocolate cheesecake with a serious coffee kick from Kahlua. The batter is a standard cream cheese plus sour cream base enriched with melted milk chocolate and whisked eggs mixed with coffee liqueur, which gives the final cake a warm mocha undertone without making it taste overtly like coffee.
The crust is where this recipe gets clever. Instead of standard graham crumbs, it uses melted chocolate bound with butter, ground hazelnuts, and crushed corn flakes. The corn flakes add shatter, the hazelnuts bring toasty richness, and the chocolate shell snaps clean under a fork.
Bake gentle, chill thoroughly, and slice with a hot knife for cleaner cuts.
Pro Tips
- Bring cream cheese all the way to room temperature before creaming. Cold cream cheese leaves lumps no amount of scraping fixes.
- Temper the melted chocolate by whisking a small amount of batter into it first before combining everything. Cold batter shocks hot chocolate into seizing.
- Bake in a water bath if your oven runs hot. This gives you that crack-free, glossy surface.
- Chill at least 6 hours, preferably overnight. Warm cheesecake tastes flat; cold cheesecake delivers the full flavor.
Variations
- Swap Kahlua for Tia Maria, Bailey’s, or Frangelico for different liqueur profiles.
- Use bittersweet chocolate instead of milk chocolate for a deeper, less sweet cake.
- Top with coffee-infused whipped cream and chocolate-covered espresso beans for serving.
Ingredients
Directions
To prepare the cheesecake mixture: In a large mixing bowl with a paddle attachment cream together the cream cheese, sugar, and sour cream, scraping down the sides of the bowl often.
In a medium-size bowl combine the eggs and Kahlua, whisking them together.
Once the cream cheese mixture is softened and lump free, add the eggs in 3 parts, scraping down the sides of the bowl after each addition.
In another medium-size bowl place the melted milk chocolate, then slowly whisk in a little.
Combine to make the cheesecake.
Bake for 45 minutes and then chill.
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