Kahlua Cheesecake

“This was a fairly quick and easy cheesecake,and oooohhhhhhhhmigod was it good. Its really really rich, so it served alot of people. Everyone was asking for the recipe. :)”

“This is a favorite recipe of mine, I have been making a similar version for years.I top mine with a Kahlua Chocolate drizzle (1 cup choc. chips, 1/3 cup Kahlua, 1/3 cup lt. corn syrup.Melt in saucepan at low temp. Drizzle over top when cooled.)”

“Very rich and delicious! Make sure you cut the pieces small because not even the teenage boys were able to finish normal pie-size slices. I made a few slight changes in the recipe. I used chocolate animal cookie crumbs for the crust and omitted the sugar. I used dark chocolate chips because I was out of semi-sweet, and I also used 1/2 cup of Kahlua.I felt the dark chocolate overwhelmed the Kahlua but a few commented that the Kahlua flavor was very strong. I guess it depends on if you are used to it or not. 😉 My only ‘complaint’ is the order in which the ingredients are mixed. With adding the cream cheese last, I could not get it to blend into the egg mixture smoothly. This led to over mixing and thus, my cheesecake cracked. Next time I’ll cream the cream cheese first and then add eggs, sugar, salt and sour cream so I can mix them just until combined and not over beat the eggs. I’m sorry the cheesecake looks too ‘wet’ in the photos. It hadn’t been chilled completely before I took them. By the next day, it had the right level of moisture for cheesecake. Thanks for sharing!”

“Lennie 5 stars is not enough.Made this for dessert tonight, how fantastic.I used about 1/2 of Kahlua and is was not to much at all.This is one of the bestcheesecakes I have ever tasted.Thanks for posting such a good recipe.”

“Hey Lennie-My daughter Catherine requested this recipe for her 15th birthday and was not diapointed!The texture was smooth yet dense, the chocolate/kahlua combo played well together, and it was a breeze to make.A huge hit that will be made again.Thanks for sharing, Di.”

“This recipe makes a very good cheesecake — and no cracks! The Kahlua flavour gets lost in the chocolate. (I thought this would be more of a mocha taste, but everybody called this ‘chocolate cheesecake’ and didn’t even realize it was there.) Still really good, though. “

“Made as written and took to Bunko.Everyone raved so will make often.It is better if it sits for a bit before serving not right out of the frig.”

“This was one of the best cheesecakes I’ve ever made! I used 1/2 cup of kahlua as suggested by other reviewers and I found it to be the perfect amount (strong enough to taste but not to the point where it overwhelmed). I used half the sugar called for (about 1/6 of a cup of sugar) which is what I normally do for any cheesecake recipe (I really don’t like very sweet cheesecakes) and topped it with a chocolate ganache. I don’t think I ever seen a cheesecake I’ve made disappear so fast… I found that subbing cream cheese for the sour cream works just as well (I was out once).”

“This was amazing I made it for my aunt and cousins that came in and they loved it.I worried about the Kahlua in it with younger kids(age 5 and 6) but my cousins loved it 😀 Very yummy :D”

“Just when I thought nothing could beat my std baked cheesecake I find this wee rippa!!I used this to duplicate a Lonestar recipe – moro & kahlua – but I’m pretty sure this recipe tops their one by far!!!I’ve made it twice now – adding in a tad more kahlua to the mix & then chopped moro / mars bars before baking & it’s sooo delicious!!I made a base out of gingernuts this weekend & it was amazing.So smooth & rich & absolutely devine!!Thanks for another gem Lennie!!Champion :)”

“Wow, this is an excellent cheesecake!I followed the recipe, but added 1/2 cup of Kahlua like some others suggested, and it turned out great!I made this for Easter dinner, and all 9 people who were there loved it.Even one person who doesn’t generally like cheesecake thought it was wonderful.The Kahlua doesn’t overwhelm it and you can just barely taste it in the cheesecake.Anyway, it was the best cheesecake that I have ever made – it did not crack at all – and I would make it again.”

“Really good flavor, but the Kahlua is nil. You can’t even taste it. So I think next time I will increase the Kahlua. Also had a problem with the cream cheese blending well and becoming smooth. Thus I overbeat it and resulted in a cracked top. I think adding coffee to this might be really good also. I might try it again and play around w/ingredients and additions!”

“The boy and I made this last night and man, was it good! I’m a big fan of Kahlua and was thrilled to find this recipe. We used 1/2 cup of Kahlua, mixed the chocolate chips into the mixture instead of melting them, and used a premade graham cracker crust–sooo delicious! This recipe gave us enough for a cake and a half, so I’m going to use the remainder and a new batch for two more cakes. Yum!”

“My entire family really loved this cheesecake! I blended the cream cheese first adding the other ingredient afterwards out of habit of how I make my other cheesecakes. I did up the kahlua to 1/2 c. as others have suggested and liked the results. I will use this recipe again very soon. Thanx Lennie”

“I also recommend adding more Kahlua, but otherwise this was an excellent recipe!It was an absolute hit at the office!”

“I followed the other suggestions and used 1/2 of the kahula. I still didn’t taste it in the cake. BUT, it was still great, very chocolately and super rich! For me it was a perfect chocolate, which is just as good!!”

“This cheesecake is wonderful!I used 1/2 cup of Kahlua, b/c I tried it with 1/4 cup and couldn’t really taste it.This is the third time I will be making it.Everyone loves it and now I am taking it to a family get together.If you like chocolate and cheesecake this is to die for!!! “