Kahlua and Cheesecake

Dark Chocolate Kahlua CheesecakeMy sister and I have a love for dark chocolate, cheesecake and Kahlua – so during her recent visit I thought “what better dessert to make than one that encompasses all of her favorites”. This Dark Chocolate Kahlua Cheesecake was a fantastic success and it is so rich and heavenly that you will be making it again and again for all those special occasions.

Dark Chocolate Kahlua Cheesecake

Prep Time: 35 minutes  Cook Time: 1:15  Total Time: 3:40



  • 1 1/2 cups chocolate wafer crumbs, crushed
  • 1/4 cup softened butter
  • 1 Tablespoon sugar


  • 1 1/2 cups dark chocolate, about 2 3.5-oz Ghiradelli bars, chopped
  • 1/4 cup Kahlua
  • 2 Tablespoons butter
  • 2 eggs, beaten
  • 1/3 cup sugar
  • 1/4 teaspoon salt
  • 1 cup sour cream
  • 2 (8 ounce) packages cream cheese, softened

Kahlua Chocolate Sauce:

  • 3/4 cups dark chocolate (I used Ghirardelli Intense Dark)
  • 1-1/2 Tablespoons butter
  • 1/4 cup heavy cream
  • 2 teaspoons Kahlua


Preheat oven to 350 degrees.

Place about half a box of chocolate wafers in a large resealable zippered bag and roll over it with a rolling pin until you have fine crumbs. Measure out 1-1/2 cups and mix with softened butter and sugar. Press into the bottom of a springform pan and set aside.

To make cheesecake filling, beat cream cheese until creamy. In a separate bowl, combine eggs, sugar and salt and mix thoroughly. Add sour cream and blend until smooth.

In a small saucepan, melt dark chocolate pieces, butter and Kahlua until smooth. Pour into filling mixture then add slowly to cream cheese mixture, beating until smooth and creamy.

Pour filling onto prepared crust and place in oven.

Bake 35 minutes, or just until starting to set, then turn oven off, open door slightly, and leave in oven an additional 30 minutes. Remove from oven, run knife around edges to loosen then let cool 1 hour on wire rack. Remove outer pan and refrigerate for 2 or more hours or overnight to set completely.

 Kahlua Chocolate Sauce:

Melt dark chocolate, butter and heavy cream in a microwave safe measuring cup in 30 second increments, stirring well after each. Cook until almost all chocolate is melted then stir to melt remaining pieces (should only take 1 or 2 cycles). Add Kahlua, stir, and drizzle over top of cake.

To serve: Decorate with chocolate shavings, whipped cream and Kahlua Chocolate Sauce.

Note:  Chocolate sauce works great on ice cream sundaes too!

Linda's Signature