Funny story, I was going to call this cheesecake “Layered Kahlua Mocha Cheesecake” or something really normal like that.
But then I was setting up everything to take pictures this morning and inspiration hit. Well, we can call it inspiration.
I had made a ganache, but had stored it in the fridge so it had solidified a little as it chilled. The thick ganache was giving me a little trouble and wouldn’t flow from the squeeze bottle I had put it in. In my frustration I might have squeezed a little too hard and the lid might have been screwed on a little loose…Okay. I squeezed it way too hard, the lid was on fine. But all that pressure had to go somewhere.
The entire thing exploded with a pop! in my hands aaaaand chocolate was everywhere.
On the wall, my blinds, the air conditioner, the chairs, my white shirt. (yikes…) I’m proud to say (and a little surprised) I didn’t cuss at all. I think I just sat there a little stunned. Thankfully, it didn’t ruin the cheesecake at all. In fact, it might have made it tastier since it added a lot more chocolate than I would have. 😉
But enough about my silly kitchen mishaps. Let’s have a conversation about this delicious cheesecake. The recipe fills up a 9 inch spring form pan, but I split it up into mini spring forms just for funsies. Let’s make a comprehensive list of everything you’ll be piling on your fork, ok?
Kahlua infused chocolate cookie crust, coffee kahlua cheesecake layer with a bit of almond and vanilla to sweeten it up, rich milk chocolate layer of cheesecake, light whipped cream, and kahlua ganache topping.
Bam. Ohmigawsh. I woke up at 1 in the morning to eat more of this deliciously amazing unforgettable delight. It’s not a crazy coffee-lovers super espresso flavor, which I actually love. I like the subtle mix of chocolate and coffee, it’s classy and sophisticated. But also rich, creamy, and indulgent; perfect for a romantic dinner, dessert for a grown up dinner party. Or breakfast on Wednesday before you head out the door for Statistics class, or 1 am snakcing sessions. It’s also perfect for that too.
- 2 cups chocolate cookie crumbs
- ½ cup melted butter
- 3 Tablespoons of instant coffee granules
- 1 Tablespoon hot water
- 3 Tablespoons Kahlua, divided
- 4 eight ounce packages of cream cheese
- 1½ cups sugar
- ¼ cup flour
- 1 Tablespoon vanilla extract
- 1 teaspoon almond extract
- 4 eggs
- 2 cups chopped milk chocolate, melted
- Whipped Cream and Chocolate Ganache for topping
- Preheat oven to 325 degrees
- To make the cookies crumbs, place one and a half sleeves of chocolate graham crackers or chocolate wafer cookies in a food processor and process into crumbs. Add the melted butter and one tablespoon of Kahlua, pulse a few times to mix. Turn out into a 9 inch spring form pan and press the crumbs firmly into the bottom and up the sides of the pan. Set aside.
- In a small bowl mix together the instant coffee granules, hot water and 2 Tablespoons of Kahlua. Set aside
- In a mixing bowl mix together cream cheese, sugar, flour, vanilla, and almond on a low speed until smooth. Add the eggs, one at a time and mix until smooth. Add the coffee mixture previously set aside and fold into the batter until combined.
- Pour half of the cheesecake batter into your prepared crust.
- With the remaining batter, add the 2 cups of melted chocolate and stir until combined. Pour this chocolate batter into your crust to create the second layer.
- Bake in preheated oven for 80 minutes or until it is solid, but still jiggly. Turn off the oven and open the oven door and let the cheesecake cool until it can be removed without oven mitts. Let it sit on a wire rack for 1 hour and then store in the refrigerator for 6 hours, or overnight.
- Serve with whipped cream and chocolate ganache drizzle. Or explosion 😉