Chocolate Kahlua Cheesecake Recipe

Preheat the oven to 350°F (175°C). Grease the bottom and sides of a 9-inch springform pan and line the bottom with a round of parchment paper.

Combine chocolate wafer crumbs, granulated sugar, cocoa powder, and sea salt in a medium bowl. Stir in melted butter until the mixture holds together when pressed.

Press the crumb mixture evenly into the bottom (and slightly up the sides if desired) of the prepared springform pan using the bottom of a measuring cup for compact, even crust.

Bake the crust 8–10 minutes until set. Remove from oven and cool while preparing the filling. Reduce oven temperature to 325°F (160°C).

Place the chopped semisweet chocolate in a heatproof bowl. Warm the 1/2 cup Kahlua in a small saucepan over low heat or in a microwave until just hot (not boiling). Pour 1/4 cup of the warm Kahlua over the chopped chocolate and let sit 1 minute, then stir until smooth. If chocolate is not fully melted, microwave in 10-second bursts, stirring each time. Set aside to cool slightly.

In the bowl of a stand mixer fitted with the paddle attachment (or using a large bowl and an electric hand mixer), beat the room-temperature cream cheese on medium speed until very smooth and free of lumps, about 2–3 minutes, scraping down the bowl as needed.

Add the granulated sugar and packed brown sugar and beat on medium until incorporated and the mixture is creamy, about 1–2 minutes.

Add the sifted cocoa powder and salt and mix on low until combined, scraping the sides and bottom to ensure even distribution.

With the mixer on low, add the melted chocolate–Kahlua mixture and the remaining 1/4 cup Kahlua. Mix until evenly blended and the batter turns a uniform dark chocolate color.

Dissolve the instant espresso powder in the vanilla extract (or in 1 teaspoon hot water if desired) and add to the batter. Mix to combine.

Add the eggs one at a time, mixing on low speed and scraping the bowl after each addition. Mix just until each egg is incorporated — do not overbeat (overmixing will incorporate too much air and can cause cracking).

Fold in the sour cream by hand using a rubber spatula until smooth and evenly incorporated. The batter should be glossy and pourable but thick.

Pour the filling over the cooled crust, smoothing the top with an offset spatula. Tap the pan gently on the counter to release any large air bubbles.

Place the springform pan in a large roasting pan. To create a water bath, wrap the outside of the springform pan with a double layer of heavy-duty aluminum foil up the sides to prevent water seepage. Pour hot (not boiling) water into the roasting pan until it reaches about halfway up the sides of the springform pan.

Carefully transfer to the oven preheated to 325°F (160°C) and bake for 55–70 minutes. The center should be slightly jiggly when the pan is gently shaken; the edges will be set. Rotate the pan once halfway through baking for even browning if your oven has hot spots.

Turn off the oven and crack the oven door. Let the cheesecake cool in the oven for 1 hour to prevent sudden temperature change that causes cracks.

After 1 hour, remove the cheesecake from the water bath and foil. Run a thin knife around the inside edge of the springform to loosen the cake (this helps prevent cracking as it cools). Cool to room temperature on a wire rack, then refrigerate uncovered for at least 6 hours or preferably overnight to fully set and develop flavor.

Place chopped chocolate in a heatproof bowl. Heat heavy cream just until steaming and pour over chocolate. Let sit 1 minute, then stir until smooth to form a ganache. Stir in 1 tablespoon Kahlua if using.

Let ganache cool for 10–15 minutes until slightly thickened but still pourable. Pour over chilled cheesecake, spreading gently to the edges so it drips slightly down the sides if desired. Chill 15–30 minutes to set the glaze.

Release the springform and transfer the cheesecake to a serving platter. If desired, pipe or dollop whipped cream around the top, sprinkle chocolate shavings and dust lightly with cocoa powder.

Slice with a hot, dry knife (run under hot water and wipe dry between slices) for clean cuts. Serve chilled.