Comida Kraft
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Chocolate Kahlua Cheesecake

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What You Need

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Make It

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  • Mix the first 3 ingredients together and press into a 9 inch springform pan on the bottom.
  • Bake at 350 degrees F for 5 minutes. Cool completely.
  • Beat cream cheese and sugar together until well blended. Beat in eggs one at a time until mixture is light and fluffy. Add Kahlua, coffee and melted chocolate; beat until smooth.
  • Pour into prepared crust, smooth top and bake at 350 degrees F for 40-45 minutes or just until firm to the touch. You don't want to overbake cheesecake--it should be creamy, not dry.
  • While cake is baking, mix together topping ingredients. When cake is done baking, remove from oven and spoon on topping carefully. Bake an additional 5 to 10 minutes. At this point, I like to turn the oven off, leave the cake inside and prop the oven door open. I have found that this cools the cake slower, hopefully resulting in less cracks on the top. If you still get cracks on top you can take a little bit extra sour cream and swirl into the topping to cover the cracks.
  • When cake is completely cool, cover with plastic wrap and refrigerate at least 8 hours. For best flavor and texture try to refrigerate overnight. This cake is easiest to cut with a knife dipped in hot water after cutting each slice.


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