Baked Kahlua Cheesecake
A delightful balance of sweet and aromatic flavors. Perfect for special occasions or when you want to impress your guests with a boozy, coffee-flavored twist on traditional cheesecake.
Nutrition
Calories: 370kcalCarbohydrates: 40gProtein: 6gFat: 29gSaturated Fat: 16gCholesterol: 130mgSodium: 250mgSugar: 29g
Ingredients
- 2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 eggs
- 1/4 cup Kahlua coffee liqueur
- 1 tsp vanilla extract
- Whipped cream for topping (optional)
- Additional Kahlua for drizzling optional
Instructions
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and set it aside.
- In a mixing bowl, combine the graham cracker crumbs, 1/4 cup sugar, and melted butter. Press the mixture firmly into the bottom of the prepared springform pan to form the crust. Set aside.
- In a large mixing bowl, beat the cream cheese and 1 cup sugar together until smooth and creamy.
- Add the eggs one at a time, mixing well after each addition. Stir in the Kahlua and vanilla extract until fully combined.
- Pour the cream cheese mixture over the prepared crust in the springform pan.
- Bake in the preheated oven for 45-50 minutes or until the edges are set and the center is slightly jiggly.
- Turn off the oven and leave the cheesecake inside with the door closed for 1 hour to cool gradually.
- Remove the cheesecake from the oven and let it cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to chill and set.
- Once chilled, carefully remove the cheesecake from the springform pan and place it on a serving plate. If desired, top with whipped cream and drizzle with additional Kahlua before serving.
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