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This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top. I am so in love with the flavors!
Homemade Cheesecake Factory Cheesecake Recipe
Looking for a more traditional cheesecake? Try this awesome Classic Cheesecake Recipe or this easy Perfect No Bake Cheesecake Recipe.
This cheesecake has been a long time coming. I have been wanting to make it forever. You could say it’s a copycat of the Kahlua Cocoa Coffee Cheesecake from the Cheesecake Factory. That was certainly the inspiration. But given my issues finding a springform pan that doesn’t leak, I was delayed in finding a springform pan I could bake a brownie in. I finally found one at Target a few weeks ago and this was the first thing I made.
There were many versions of this cheesecake before I had it just the way I wanted it. First, the brownie. To bake first, or not to bake first? I tried it both ways. The bottom line is the brownie ends up super fudgy either way, but pre-baking is preferred. The brownie is better for slicing and serving if pre-baked. It really is fudgy, so the extra baking time is good.
How to Make The Best Cheesecake
While the brownie bakes, put together the cheesecake filling. It’s a fairly straightforward filling. For the coffee and Kahlua flavoring, I used some instant coffee granules and Kahlua to get a good strong coffee flavor without having to add a ton of liquid. Works like a charm! I played around with more or less of both the coffee and the Kahlua and I love the final version. Just enough of both!
When the brownie is done baking, add the cheesecake filling on top and prepare the pan for a water bath. The pan will be warm from the oven, so do be careful. I am often asked if the water bath is necessary and in my opinion the answer is yes. Will the cheesecake bake without it? Sure. But you’ll want to bake it for less time and expect it to be a little drier, to crack and to sink in the middle when it cools. If you want it to look like mine, the water bath is necessary. 🙂
Easy Chocolate Ganache Recipe
After the cheesecake is baked and cooled, it’s time for the topping! First up is the chocolate ganache. I added some Kahlua to it to add to the Kahlua flavor and it’s wonderful. Spread it on top and let it cool for a few minutes while you make the whipped cream.
Easy Homemade Whipped Cream
The whipped cream also has Kahlua in it because more Kahlua is more better. 🙂 The powdered sugar in the whipped cream is the stabilizer so that it holds up well, so don’t be tempted to reduce the amount. Pipe the whipped cream on top, sprinkle on a little cocoa powder if you’d like and you’re ready to dig in!
I was so in love with this cheesecake! Smooth, creamy and just the right flavor! So totally dangerous to have in the house, but so worth it too! 🙂
Watch How To Make It
You might also like:
Kahlua Chocolate Poke Cake
Kahlua Ice Cream Pie
Kahlua Coffee Chocolate Layer Cake
Kahlua Chocolate Cupcakes
Mocha Brownie Ice Cream Cake
Tiramisu Cheesecake
Kahlua Coffee Brownie Cheesecake
- Prep Time: 40 minutes
- Cook Time: 2 hours
- Total Time: 2 hours 40 minutes
- Yield: 12-14 Slices
- Category: Dessert
- Method: Oven
- Cuisine: American
Description
This Kahlua Coffee Brownie Cheesecake is made with a dense brownie on the bottom, kahlua and coffee cheesecake in the middle, and a layer of homemade chocolate ganache and kahlua whipped cream on top. I am so in love with the flavors!
Ingredients
BROWNIE BOTTOM
- 10 tbsp (140g) unsalted butter, melted
- 1 cup (207g) sugar
- 1 tsp vanilla extract
- 2 eggs
- 3/4 cup (98g) all purpose flour
- 6 tbsp (43g) natural unsweetened cocoa powder
- 1/4 tsp baking powder
- 1/4 tsp salt
KAHLUA COFFEE CHEESECAKE
- 24 ounces (678g) cream cheese, room temperature
- 1 cup (207g) sugar
- 3 tbsp (24g) all purpose flour
- 1 cup (230g) sour cream, room temperature
- 2 tbsp instant coffee granules
- 2 tbsp (30ml) Kahlua, warm
- 2 tsp vanilla extract
- 3 large eggs, room temperature
CHOCOLATE GANACHE
- 8 oz (227g) semi sweet chocolate chips
- 5 tbsp (75ml) Kahlua
- 5 tbsp (75ml) heavy whipping cream
KAHLUA WHIPPED CREAM
- 1/2 cup (120ml) heavy whipping cream
- 2 tbsp (30ml) Kahlua
- 6 tbsp (43g) powdered sugar
Instructions
1. Preheat oven to 350°F (176°C). Line a 9-inch (23cm) springform pan with parchment paper in the bottom and grease the sides.
2. Combine the butter, sugar and vanilla extract in a medium sized bowl.
3. Add the eggs and mix until well combined.
4. In another medium sized bowl, combine the flour, cocoa, baking powder and salt.
5. Add the dry ingredients to the egg mixture and mix until well combined.
6. Pour the batter into the prepared pan and spread evenly.
7. Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
TO MAKE THE CHEESECAKE FILLING:
1. In a large bowl, beat the cream cheese, sugar and flour on low speed until well completely combined and smooth. Be sure to use low speed to reduce the amount of air added to the batter, which can cause cracks. Scrape down the sides of the bowl.
2. Add the sour cream and mix on low speed until well combined.
3. In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved.
4. Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.
5. Add the eggs one at a time, mixing slowly to combine after each addition. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. When the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
7. Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
8. Bake for 1 hour 15 minutes. The center should be set, but still jiggly.
9. Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but slowly begin to cool as well.
10. Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
11. Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
TO FINISH OFF THE CHEESECAKE:
1. To make the ganache, place the chocolate chips in a small heat proof bowl.
2. Combine the heavy whipping cream and Kahlua in a glass measuring cup heat just until it begins to boil.
3. Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
4. Pour the chocolate ganache onto the top of the cheesecake and spread evenly.
5. To make the whipped cream, add the heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form.
6. Pipe the whipped cream onto the top of the cheesecake. I used Ateco tip 844.
7. Sprinkle the top of the cheesecake with cocoa powder, if desired.
8. Refrigerate until ready to serve. Cheesecake is best for 3-5 days.
Nutrition
- Serving Size: 1 Slice
- Calories: 555
- Sugar: 48.9 g
- Sodium: 260 mg
- Fat: 29.7 g
- Carbohydrates: 61.5 g
- Protein: 10.2 g
- Cholesterol: 135.9 mg
Categories
Enjoy!
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Hi, how do you get the edges so clean after baking the cheesecake?
I made this over the weekend, and it was my first time making a cheesecake. I used French vanilla Kahlua as well as French vanilla instant coffee and upped the vanilla extract slightly. My family thought it was crazy that the official name was “French vanilla Kahlua coffee brownie cheesecake” but they absolutely loved it. I still managed to get HUGE Y-shaped cracks, but I wasn’t able to find another pan large enough to place the springform pan into for the water bath baking. It gave the ganache space to seep in, so not a complete loss. I ended up using a full 12oz of chocolate chips and 7.5 Tbsp each of the Kahlua and whipping cream. That also gave me plenty ganache to do the sides of the cake as well. What size pan can you use for the water bath? I have the exact same red springform pan from Target. I might also try the pan-on-the-bottom-shelf idea proposed by Renee above. This turned out wonderfully rich and amazingly flavorful! Thank you so much for creating this recipe.
I’m so glad you enjoyed it Nicole! I use a large 12 inch cake pan that I have for the water bath. Some people use a roasting pan or something like that.
I don’t have that type of pan. I don’t have much kitchen equipment at all. I do want to try this recipe. Could you possibly post a link to the pan you use, please?! This looks amazing. I’m going to skip the whipped cream, as we have dairy restrictions, and I need to use alternative ingredients. I’m also going to allow my three year old to taste a small sliver, so only cooked alcohol.
Certainly, here is the pan I used.
can you make cup cake out of this recipes
You could probably make minis, but you’d certainly need to alter things a bit.
Wow! Made this today & it is possibly even better than the one at Cheeecake a Factory! I was recently at the restaurant & tried to order this but they said it was recently discontinued & I was so bummed …..but now I know I have this recipe which is even better! Thanks!! Amazing!!
I’m so glad you enjoyed it! I didn’t know they discontinued it – sad! Glad you’ve got this one now. 🙂
This was a big hit with the family at Easter i have been told this is now one of of the favortes of all time
Wonderful! So glad it was a hit! 🙂
Thank you, thank you, thank you!! When I first saw this recipe I knew I was going to make it but had to hold off as my Mom gave up chocolate for Lent. It was our Easter dessert and It came out fantastic! I have to admit it looked as good as yours til I tried to decorate it with the whipped cream. I am going to have to practice my decorating with a tip a whole lot more. I thought that the Kahlua and coffee were a perfect mixture, not too strong, to me they were just right, though it smelled strong when I mixed it together. I am definitely making this cake again for my son’s wedding rehearsal dinner, we all have to bring something. Again, thanks so much for the recipe, the video for the recipe, the explicit, clear concise instruction, and your website. I am so glad I found you!!
Can you use the chocolate ganache to create a “dripping” effect along the side of the cake? (Or this ganache won’t work like that?)
Thanks 🙂
Yes, it should work fine.
Lindsey
when putting this cake all together & after the cheesecake is finished baking & goes in the fridge for the 5-6 hours ……do you cover it while in the fridge?
You definitely can, but you don’t have to.
Any advice for ensuring the alcohol burns out? I’m pregnant! Thanks!!
I don’t know that I can ensure that it’d bake out, but you could try boiling the Kahlua in the cheesecake and letting it cool before adding it. It already gets boiled in the ganache. And for the whipped cream, you can swap it out for more cream.
Thanks for your help! 🙂
Lindsay,
Do you cover the cheesecake when you put it in the fridge?
I don’t always, but if you have a cake carrier, that’d be ideal so it doesn’t mess up the decor on top.
Even my boys, who say they don’t like coffee flavored things, loved this cheesecake (made for my daughter’s birthday). Like Jeanna though, I had problems with the whipped cream topping. Before it got stiff it turned to butter and I ended up pitching it. Once I get that problem licked this will be perfect!
I’m so glad you enjoyed it!
For the whipped cream, you could just add a little more powdered sugar. It stabilizes it.
Don’t use margarine in the brownie! I loved the brownie recipe all by itself. I tried to make it with margarine and it was definately not the same. It was runny not thick like the butter. Baking time also different. This recipe is great as is.
Lindsay
This cheesecake is soooooo darn delicious….I made it for work a couple days ago……..
Everybody absolutely loved it
Thankyou, Sue W
So glad everyone enjoyed it! 🙂
Will the recipe be affected if I use a 10-inch spring form pan instead of a 9-inch? It’s the only one I have 🙁
It will just be thinner. You might also want to bake it for less time.
I made the Kahlua Brownie cheesecake just as directed and it was amazing! My friends who had it all want that for their birthday cakes now 🙂