Kahlua Coffee Brownie Cheesecake

This Kahlua Coffee Brownie Cheesecake will be a huge hit this holiday season or anytime of the year, it is delicious!

Brownie Bottom:

10 Tbsp. unsalted butter, melted

1 cup sugar

1 tsp. vanilla extract

2 eggs

3/4 cup flour

6 Tbsp. natural unsweetened cocoa

1/4 tsp. baking powder

1/4 tsp. salt

Cheesecake Filling:

3-8 oz packages cream cheese, at room temperature

1 cup sugar

3 Tbsp. flour

1 cup sour cream, room temperature

2 Tbsp. instant coffee granules

2 Tbsp. Kahlua, warm

2 tsp. vanilla extract

3 large eggs, room temperature

Chocolate Ganache:

8 oz. semisweet chocolate chips

5 Tbsp. Kahlua

5 Tsp. heavy whipping cream

Kahlua Whipped Cream:

1/2 cup heavy whipping cream

2 Tbsp. Kahlua

6 Tbsp. powdered sugar

Make the brownie:  Preheat oven to 350 degrees. Line a 9 inch spring form pan with parchment paper in the bottom and grease the sides.

Combine the butter, sugar and vanilla extract in a medium bowl. Add the eggs and mix until well combined. In another medium bowl, combine the flour, cocoa, baking powder and salt.

Add the dry ingredients to the egg mixture and mix until well combined.

Pour the batter into prepared pan and spread evenly. Bake 20-25 minutes, or until a toothpick inserted comes out with a few moist crumbs.

Make the cheesecake filling: In a large bowl, beat cream cheese, sugar and flour on low speed until 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. Add the sour cream and mix on low speed until well combined. In a small bowl, combine the Kahlua and coffee granules and stir until the granules are dissolved. Add Kahlua mixture and vanilla extract to the cream cheese mixture and mix on low speed until well combined.

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.

When brownie is done baking, reduce the oven temperature to 300 degrees. Remove the brownie from oven and pour cheesecake batter evenly over the brownies. Wrap the outside of the pan with aluminum foil, then place the spring form pan inside another larger pan.

Fill the outside pan with enough warm water to go about halfway up the sides of the spring form pan. The water should not go above the top of the aluminum foil on the spring form pan.

Bake for 1 hour and 15 minutes. The center should be set, but still jiggly.

Turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook, but will slowly begin to cool as well.

Crack the door of the oven for 30 minutes to allow cheesecake to continue to cool slowly. This process helps to prevent cracking.

Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Finish the cheesecake: To make ganache, place the chocolate chips in a small heat proof bowl. Combine the heavy whipping cream and Kahlua in a glass measuring cup and heat just until it begins to boil. Pour the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth. Pour chocolate ganache onto the top of cheesecake and spread evenly.

Make the whipped cream: Add heavy whipping cream, Kahlua and powdered sugar to a large mixer bowl. Whip on high speed until stiff peaks form. Pipe the whipped cream onto the top of the cheesecake. Sprinkle the top of the cheesecake with cocoa powder if desired. Refrigerate until ready to serve. Cheesecake is best for 3-5 days.

 

 

 

 

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