Chocolate Covered Kahlúa Cheesecake

The recipe Chocolate Covered Kahlúa Cheesecake can be made in roughly 45 minutes. For $2.71 per serving, this recipe covers 12% of your daily requirements of vitamins and minerals. This recipe serves 8. One portion of this dish contains approximately 15g of protein, 67g of fat, and a total of 1098 calories. 756 people have tried and liked this recipe. A mixture of unsalted butter, cream cheese, pie crust, and a handful of other ingredients are all it takes to make this recipe so yummy. It is brought to you by Bakers Royale. With a spoonacular score of 35%, this dish is rather bad. Kahlua Cheesecake with Chocolate Kahlua Sauce (Low Carb and Gluten-Free), Kahlúa chocolate cheesecake, and kahlúa brownies with kahlúa mocha buttercream frosting and salted caramel white chocolate kahlúa mocha latte are very similar to this recipe.

Servings: 8

 

Ingredients:

Equipment:

Cooking instruction summary:

To make crust:Heat oven to 375 degrees F.Place butter in a small saucepan and melt. Add graham crackers to a food processor bowl and pulse until to a coarse crumb. Add crumbs to butter and mix to combine.Press mixture into a 9 springform pan. Bake until golden brown, about 8-10 minutes. Remove from oven and transfer to a wire rack to cool completely.To make filling:Heat oven to 350F. Place cream cheese and sugar into a stand mixer bowl and beat until blended. Add in flour beat until just combined. In a separate bowl combine together Kahla and instant coffee granules and stir until coffee dissolves. Add to cream cheese mixture. Beat in vanilla bean paste until combined. Beat in eggs 1 at a time, making sure it is fully combined before the next addition.Pour filling over crust. Place cheesecake on rimmed baking sheet. Bake until top is brown, puffed and slightly cracked at edges, and center slightly jiggles when pan is tapped, about 60 minutes. Remove from oven and transfer cheesecake to a wire rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).To make topping:Melt chocolate and pour on top of cheesecake. Crush two three meringue cookies and sprinkle on top along with gold sprinkles. Place remaining meringue cookies on top.

 

Step by step:

Remove from oven and transfer to a wire rack to cool completely.To make filling

1. Heat oven to 350F.

2. Place cream cheese and sugar into a stand mixer bowl and beat until blended.

3. Add in flour beat until just combined. In a separate bowl combine together Kahla and instant coffee granules and stir until coffee dissolves.

4. Add to cream cheese mixture. Beat in vanilla bean paste until combined. Beat in eggs 1 at a time, making sure it is fully combined before the next addition.

5. Pour filling over crust.

6. Place cheesecake on rimmed baking sheet.

7. Bake until top is brown, puffed and slightly cracked at edges, and center slightly jiggles when pan is tapped, about 60 minutes.

8. Remove from oven and transfer cheesecake to a wire rack. Cool 15 minutes while preparing topping (top of cheesecake will fall slightly).To make topping:Melt chocolate and pour on top of cheesecake. Crush two three meringue cookies and sprinkle on top along with gold sprinkles.

9. Place remaining meringue cookies on top.

To make crust

1. Heat oven to 375 degrees F.

2. Place butter in a small saucepan and melt.

3. Add graham crackers to a food processor bowl and pulse until to a coarse crumb.

4. Add crumbs to butter and mix to combine.Press mixture into a 9 springform pan.

5. Bake until golden brown, about 8-10 minutes.

Nutrition Information:

covered percent of daily need