Kahlua Chocolate Cheesecake

• Refrigerated

  • 3 Eggs + 2 egg yolks, large

• Baking & Spices

  • 16 oz Bittersweet chocolate
  • 1/4 tsp Cinnamon
  • 3 tbsp Cocoa powder, unsweetened
  • 1/4 cup Confectioners' sugar
  • 1 1/2 cups Granulated sugar
  • 2 tsp Vanilla

• Snacks

  • 24 Oreo cookies

• Dairy

  • 1/4 cup Butter, unsalted
  • 3 8 oz packages Cream cheese, very soft
  • 1 1/2 cup Heavy cream
  • 1 cup Sour cream

• Beer, Wine & Liquor

  • 1/4 cup Kahlua

Found on bakerbynature.com

Description

Ingredients

• For the Oreo Crust:
• 24 Oreo cookies
• 1/4 cup unsalted butter, melted
• For the Kahlua Chocolate Cheesecake Filling:
• (3) 8 oz packages of cream cheese, VERY soft
• 1 cup sour cream
• 3 large eggs + 2 egg yolks
• 1 and 1/2 cups granulated sugar
• 1/4 teaspoon cinnamon
• 3 tablespoon unsweetened cocoa powder
• 1 1/2 teaspoons vanilla extract
• 1/4 cup Kahlua
• 8 ounces semi-sweet chocolate, melted and slightly cooled
• For the Chocolate Ganache:
• 8 ounces semi-sweet chocolate, chopped
• 1/2 cup heavy cream
• For the Whipped Cream:
• 1 cup heavy cream
• 1/4 cup confectioners sugar
• 1/2 teaspoon vanilla

Directions

• Preheat oven to 325 degrees (F). Wrap a 9 spring form pan VERY well in layers of heavy-duty tin foil; lightly grease the pan with non-stick spray; set aside.
• For the Oreo Crust:
• Add the Oreos to the body of a blender and pulse until the cookies are fine crumbs. Stir in the melted butter, mixing well to combine. Dump the mixture into the prepared pan, pressing the crust down firmly and slightly up the sides. Set aside.
• For the Kahlua Chocolate Cheesecake Filling:
• Beat cream cheese and sour cream in a blender until completely smooth. Add in the eggs, egg yolks, sugar, and cinnamon; pulse until well combined. Add cocoa powder and vanilla and pulse for another 30 seconds, or until cocoa powder has completely disappeared into the batter. Dont over mix! Using a rubber spatula, fold in chocolate and Kahlua, stirring gently until combined.
• Pour filling into prepared crust, spread evenly, and smooth the top with a rubber spatula.
• Place the springform pan in a large baking pan (with high sides) and fill the pan halfway with hot water; this is your water bath (see post if you need more information on this). Place cheesecake in preheated oven and bake for 1 hour and 30 minutes. Turn the oven off and let the cheesecake sit for 45 minutes inside the oven with the door shut. The cheesecake should be still slightly wiggly in the center. Remove from oven and gently run a knife around the edge of the cake, loosening any bits that may have gotten stuck while baking. Allow cheesecake to rest on the counter for 30 minutes before covering with plastic wrap and refrigerating for at least 6 hours. When ready to serve pour the ganache on top of the uncut cheesecake and place it back in the fridge for 10 minutes (this will help the ganache set). Slice, top with a dollop of whipped cream, and serve!
• For the Chocolate Ganache:
• Add the chocolate to a large, heatproof bowl; set aside.
• Heat the cream in a small saucepan over medium-heat just until it begins to bubble around the edges; about 2 minutes. Remove the cream from heat and pour it over the chopped chocolate. Let the chocolate and warm cream stand untouched for 1 minute, then whisk it together until the chocolate melts and a smooth ganache forms; about 2 minutes. Pour the warm ganache over the cheesecake before serving.
• For the Whipped Cream:
• Place the heavy cream and sugar in a stand mixer fitted with the whisk attachment and beat on high until semi-stiff peaks begin to form. Add in the vanilla and beat for another minute or so. Dollop on top of cheesecake slices right before serving, or place in the refrigerator until needed. Keeps for 48 hours.

Nutrition