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Monday, 31 October 2016

Kahlua Cheesecake

Tonya is asking me to make this for Christmas this year.  So I guess I will be making this for Christmas.


For Crust

2¼ cups Brownie Brittle or other chocolate wafer cookie, crushed
½ cup melted butter


32 ounces cream cheese
2 cups sour cream
5 eggs
¾ cup Kahlua
½ cup sugar
2 tablespoons cornstarch
1 ½ teaspoons vanilla paste or vanilla

Kahlua Whipped Cream

2 cups heavy whipping cream
1 cup Kahlua
1 packet unflavored gelatin (about 2 teaspoons)
¼ cup hot water


Put Brownie Brittle into a ziplock bag and crush it with a rolling pin (or food process it until it is crumbs). Put in the bottom of a 10 inch springform pan and mix in the melted butter. Press evenly into the bottom of the pan.

Beat cream cheese until smooth. Add sour cream and eggs. Beat until smooth.

Add the remaining ingredients and beat until smooth. Pour onto prepared crust.

Wrap the pan in 2 layers of aluminum foil and set in a baking dish. Pour water into the baking dish until it is half way up the sides of the springform pan.

Bake in a 300°F oven for 2 hours. The top should be golden brown.

Let cool.

Kahlua Whipped cream

Mix gelatin into hot water and set aside to cool to room temperature.

Beat heavy cream until stiff peaks form. Add Kahlua and gelatin and beat until stiff.

Top cheesecake with Kahlua whipped cream.


A half batch of the Kahlua Whipped Cream is enough to top the cake. The full batch gives more volume.

Comments and suggestions are ALWAYS welcome.