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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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I made this cheesecake exactly per directions and my family all loved it! The crust was a new favorite for some. The flavors are delicious. Thanks for sharing a different flavor of cheesecake with us.
I baked one a couple nights ago and it took my oven 90 mins at 325 rather than the 65-75 mins the recipe stated, but it turned out well and definitely needs a waterbath due to its thickness. Got 6 medium slices out of it.
I think 6in cheesecakes require just 2 blocks of cream cheese and 2 eggs (recipe i used called for 1/2c sugar and 1/2 c pumpkin too but it could have used more, probably 3/4c at least, and at least 2 tsp pumpkin spice seasoning). I’m trying to get a base 6 in recipe down (without sour cream because i hate the sour taste). I’ve seen heavy cream used to smooth/soften the cheesecake, so i may try 1/4c- 1/2c of that next time.
Sorey, it did not reply to the right comment. My cheesecake was a 6inch cheesecake and i meant to respond to a comment saying that it made too much for the 2 of them and asked how to make it smaller
Is there any way to make a smaller version of this? Maybe by half or a third? I loved it last time I made it but it was way too much for just the two of us. Thanks!!
I would imagine you could, I just don’t make smaller cheesecakes so it’s hard for me to advise. My best guess is that a 6 or 7 inch cheesecake would use about 2/3 of the ingredients. I don’t know about baking times.
Another fan favorite! I have had many requests for this flavor cheesecake. My customers keep coming back for more! The flavors and combinations are wonderful together. Kahlua in the whipped topping, brilliant!
I’m so glad it’s been a hit!
I hate sour cream and will gag if I cook with it. Is there a substitute or can I skip it in this recipe?
You could try plain Greek yogurt.
Hi, I like to make this in a 8oz jar for party favor. Do you think it will work?
I haven’t baked it in something like that, so it’s hard to advise.
Hi Lindsay,
Thank you for your reply. I accidentally added just cocoa, not cocoa powder to the recipe!!! Sheesh, will that make a big difference to my brownie bottom?
Thank you,
Blessings,
Brenda
When you say cocoa, what do you mean? Like a a cocoa bean?
Hi Lindsay,
Here in Canada you can buy cocoa or cocoa powder in bulk. They are two different things here. That is why I asked what type of cocoa specifically. I used cocoa, in powder form. That is why I asked if my brownie bottom would turn out different.
Thank you,
Blessings,
Brenda
If you used the powder, it should be fine. I’m sorry – I don’t recall ever seeing cocoa in another way for baking.
Hi I’m in the process of making the Kahlúa brownie cheesecake. Got it out of the oven looks beautiful let it cool for 30 minutes with oven door shut 30 minutes oven door cracked open. Now it is still warm ..Is it going in the fridge warm?
It’s fine either way. You can pop it in the fridge while it’s still a little warm or let it sit on the counter until it’s room temperature.
This cheesecake is the bomb!! Absolutely decadent, and it huge hit with my guests!
I do however need to make a comment about the Kahlua whipped cream- 6 tbsp of powdered sugar, 2/3 of a cup, to only 1/2 cup of whipping cream, along with the 2 tbsp of Kahlua, made a soupy mess, and no matter that I chill my bowl and beaters beforehand. it would NOT whip into peaks.
Are you sure those measurements are correct? Seemed to be a lot of sugar to liquid ratio. I had to dump the whole thing down the drain, and used 2 tbsp 10XX sugar, 1/2 tbsp. Kahlua to 3/4 c. cream, and it turned out great.
I’m known for my cheesecakes, and so far, I really enjoy your recipes!! I must have over 200 recipes!
I’m glad you enjoyed it!
Yes, the amounts are correct. I’d check to make sure you were using actual heavy whipping cream. Also curious if you used a hand mixer or stand. The hand should be fine, but I definitely think a stand mixer makes a sturdier whipped cream.
I have made this twice and both times have had trouble with the whipped cream. I’m using heavy cream, chilling Kitchenaide bowl and beater and following recipe exactly and its soupy in the end. Beautiful cheesecake, but the cream is not working.
Whipped cream is generally pretty straightforward. It’s typically heavy cream and some sugar. I added a little kahlua to this one for flavor and it shouldn’t be an issue. But if you’re having trouble, try it without the kahlua and see if you’re still having an issue. If you are, then it sounds like something else. Are you sure you’re whipping it long enough?
Just made this amazing cake!! got rave reviews from all my coffee lovers!!
I’m so glad it was a hit!
Made this for a work anniversary and it turned out very well! I skipped the whipped cream due to laziness, which might have been a mistake. Between the coffee, Kahlua and semisweet chocolate, this is not too sweet. Now I infinitely prefer this to an overly sugary cake, so still rating it 5 stars. But some sweet whipped cream would offer a nice contrast to the dense cake. So don’t make the same mistake I did!
I’m so glad you enjoyed it!
Do you place the ganache on after the cheesecake has cooled overnight?
That’s what I usually do. But you could probably add it before hand as well.
Question: we don’t drink alcohol in these parts, but I like coffee and I like cheesecake, so I want to give this a whirl. Any recommendations on adjustments to make on the coffee measurements, to make up for the missing Kahlua? Will the chemistry of the ingredients be okay to leave it out?
You can swap out the Kahlua in the cheesecake with water. Depending on how strong you want the coffee flavor, you could also increase the amount of espresso a bit. Just leave it out of the whipped cream and for the ganache, leave it out and increase the heavy whipping cream to 1/2 cup. I hope you enjoy!
I made this cheesecake for our neighborhood get-together. Nothing but raves and requests for the recipe. Now, I have neighbors telling me it’s their birthday coming up, and would I make them the cheesecake. Loved your tutorial for prevention of water leaking into the cake. Worked wonderfully. This recipe is a keeper! Thank you for sharing.
Thank you! I’m glad the tutorial was helpful and you enjoyed the cheesecake!
Definitely one of my favorite cheesecakes. As a coffee and Kahlua lover, this is right up my alley. I will probably add a bit more of the coffee granules (I used instant espresso granules) and Kahlua next time I make this for more flavor. There is good flavor as is. I personally would like a bit more. 🙂
Thank you for such a great recipe!!
I’m so glad you enjoyed!
I have never had a more difficult time with a recipe as I did with this one. Not all of the volume to weight measurements were correct. It was incredibly time consuming when all said and done. The instant coffee granules wouldn’t dissolve in the kahlua. The ganache recipe didn’t have enough liquid to fully melt the chocolate chips. I had to add a couple of extra tablespoons of heavy cream. I am highly disappointed in this recipe. The cake tasted okay, but not nearly good enough to be worth all of the hassle and time.
I’m sorry you had trouble, Katherine, but all the volume and weight measurements are most certainly correct. I actually bake with them myself and used them exactly as written when baking this, so I know they’re right. If your granules didn’t dissolve, your kahlua probably wasn’t warm enough. As for the ganache, there’s plenty of liquid – it’s a recipe I’ve used dozens, if not hundreds of times. If you had extra cream, maybe you should have used it. Did you use the full amount called for in the recipe?