Kahlua Coffee Brownie Cheesecake

Cheesecake is an already delicious dessert, but when you add a brownie bottom to the cheesecake it makes it even better. However, if that cheesecake happens to be flavored with coffee and Kahlua, it just makes it even better. But then the cheesecake is made even better by topping it with a Kahlua flavored ganache and Kahlua flavored whipping cream. This creamy cheesecake could not get any better!

Kahlua Coffee Brownie Cheesecake

Ingredients:

Brownie

• 10 tablespoons unsalted butter, melted
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 2 eggs
• 3/4 cup all purpose flour
• 6 tablespoons natural unsweetened cocoa powder
• 1/4 teaspoon baking powder

Kahlua Coffee Cheesecake

• 24 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 3 tablespoons all purpose flour
• 1 cup sour cream, room temperature
• 1 tablespoon espresso powder
• 2 tablespoons Kahlua, warm
• 2 teaspoons vanilla extract
• 3 eggs, room temperature

Kahlua Chocolate Ganache

• 8 ounces semi sweet chocolate chips
• 5 tablespoons Kahlua
• 5 tablespoons heavy whipping cream

Kahlua Whipped Cream

• 1/2 cup heavy whipping cream
• 2 tablespoons Kahlua
• 6 tablespoons powdered sugar

Directions:

Bownie

1. Preheat the oven to 350º F. Line a 9-inch springform pan with parchment paper and grease the sides.
2. In a medium bowl, stir together the melted butter, sugar and vanilla extract, until well mixed.
3. Add in the eggs and stir until well combined.
4. In another medium bowl, whisk together the flour, cocoa powder and baking powder.
5. Add the dry ingredients to the wet ingredients and stir until well mixed.
6. Pour the batter into the prepared pan and spread into an even layer.
7. Bake for 20-25 minutes, or until a toothpick comes out with just a few moist crumbs. Do not over bake, because it will be baking again with the cheesecake.

Kahlua Coffee Cheesecake

1. In a large bowl, beat together the cream cheese, sugar and flour on low speed until well combined and smooth. Scrape down the sides of the bowl.
2. Add the sour cream and mix on low until well combined.
3. In a small bowl, stir together the Kahlua and espresso powder until the espresso powder is completely incorporated.
4. Add the 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 on low to completely combine after each addition. Scrape down the sides of the bowl as needed, making sure everything is well combined.
6. When the brownie is done baking, remove the brownie from the oven and reduce the oven temperature to 300º F.
7. Pour the cheesecake batter evenly over the brownie.
8. Carefully wrap the outside of springform pan in 2-3 layers of aluminum foil, making sure the foil comes to just under the top of the pan.
9. Place the springform pan inside a larger pan and fill the larger pan with warm water until it reaches halfway up the sides of the springform pan. Make sure the water does not reach the top edge of the aluminum foil on the springform pan.
10. Bake the cheesecake for 1 hour and 15 minutes. The center of the cheesecake should be set, but slightly jiggly.
11. Turn off the oven and leave the cheesecake in the oven with the door closed for 30 minutes. The cheesecake will continue to cook during this time, but also start to slowly cool down.
12. Crack the oven door for 30 minutes and allow the cheesecake to continue cooling down slowly. This will help prevent the cheesecake from cracking.
13. Remove the cheesecake from the oven and the water bath. Remove the aluminum foil and refrigerate the cheesecake until firm, about 5-6 hours or overnight.
14. Once the cheesecake is firm and completely cool carefully remove it from the springform pan.

Kahlua Chocolate Ganache

1. In a small heat proof bowl, add the chocolate chips.
2. In a glass measuring cup stir together the heavy whipping cream and Kahlua. Heat just until the mixture begins to boil.
3. Pour the hot mixture over the chocolate chips and allow to sit for 2-3 minutes. Whisk until everything is well combined and smooth.
4. Pour the ganache over top of the cheesecake, evenly covering the top of the cheesecake.

Kahlua Whipped Cream

1. In a large bowl add the heavy whipping cream, Kahlua and powdered sugar. Beat on high speed until stiff peaks form.
2. Pipe the whipped cream onto the top of the cheesecake.
3. If not serving right away, refrigerate until ready to serve.

Enjoy!!!

Notes:

Mixing the cheesecake batter on a higher speed than low will add more air to the batter which can cause cracks in your cheesecake.

2 tablespoons instant coffee granules may be substituted for the espresso powder.

*Adapted from Live, Love and Sugar.