KAHLUA COFFEE BROWNIE CHEESECAKE
a dense brownie on the bottom, topped with kahlua and coffee cheesecake and finished off with a layer of chocolate ganache and kahlua whipped cream! I
Provided by Bonnie G 2
Categories Cheesecake
Time 55m
Yield 1 Cheesecake, 10 serving(s)
Number Of Ingredients 23
Steps:
- BROWNIE:.
- Preheat oven to 350°F (176°C). Line a 9-inch (23cm) spring-form pan with parchment paper in the bottom and grease the sides.
- Combine the butter, sugar and vanilla extract in a medium sized bowl.
- Add the eggs and mix until well combined.
- In another medium sized 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 the prepared pan and spread evenly.
- Bake for 20-25 minutes, or until a toothpick comes out with a few moist crumbs.
- Cheesecake Filling:.
- In a large bowl, beat the cream cheese, sugar and flour on low speed until well 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 the brownie is done baking, reduce the oven temperature to 300°F (148°C). Remove the brownie from the oven and pour the cheesecake batter evenly over the brownie.
- Wrap the outside of the pan with aluminum foil, then place the springform pan inside another larger pan. (See my tutorial for preventing springform pans from leaking.) Fill the outside pan with enough warm water to go about halfway up the sides of the springform pan. The water should not go above the top edge of the aluminum foil on the springform pan.
- Bake for 1 hour 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 slowly begin to cool as well.
- Crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.
- Remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight. Once completely cool and firm, remove from the springform pan.
- Chocolate Ganashe:.
- Place the chocolate chips in a small heat proof bowl.
- Combine the heavy whipping cream and Kahlua in a glass measuring cup 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 the hot liquid over the chocolate chips and allow to sit for 2-3 minutes, then whisk until smooth.
- Pour the chocolate ganache onto top of cheesecake and spread evenly.
- Kahlua Whipped Cream:.
- To make the whipped cream, add the 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.
Nutrition Facts : Calories 873.5, Fat 56.4, SaturatedFat 32.7, Cholesterol 237, Sodium 354.4, Carbohydrate 82.8, Fiber 2.7, Sugar 68.4, Protein 11.1
KAHLUA BROWNIE CHEESECAKE TRIFLE
Taking all the ingredients I love in a chocolate trifle and came up with a winner in my house. The Kahlua, walnuts and cheesecake flavored pudding make this a nice rich chocolate masterpiece. Everyone asks me to bring this even thou I've shared the recipe ;) They say, it's the way "I" make it ... I think they just want ME to bring it.... Try it - you'll get the ooooh and awwhs! I love to make this before leaving for the lake and after spending the day playing in the sun, come home to this cool and creamy dessert! My boys do to.
Provided by Vseward Chef-V
Categories Dessert
Time 4h30m
Yield 20 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 350F degrees.
- Prepare brownie mix as directed on package for 13 × 9-inch rectangular pan, using water, oil and eggs.
- Poke holes in brownies and Drizzle Kahlua over brownies while hot.
- Let brownies cool.
- Cut brownies into 1/2-inch squares.
- Layer brownie squares in the bottom of a 3-quart glass bowl.
- Prepare pudding mixes as directed on package for pudding, Pour half of the Choc pudding over brownies in bowl.
- Top with half each of the toffee bits and whipped cream.
- Repeat with remaining brownies, cream cheese pudding, toffee bits and whipped cream.
- Sprinkle with reserved toffee bits.
- Cover and refrigerate at least 4 hours before serving.
- Cover and refrigerate any remaining trifle -- if there's any left ;).
Nutrition Facts : Calories 191.1, Fat 12.8, SaturatedFat 4.8, Cholesterol 37.6, Sodium 147.4, Carbohydrate 15.1, Fiber 0.4, Sugar 10.1, Protein 3
KAHLUA CHEESECAKE
Make and share this Kahlua Cheesecake recipe from Food.com.
Provided by Lennie
Categories Cheesecake
Time P1DT50m
Yield 12 serving(s)
Number Of Ingredients 11
Steps:
- Cut softened cream cheese into pieces.
- Prepare chocolate crumb crust and press firmly into a nine-inch springform pan.
- Preheat oven to 350F degrees.
- In a small saucepan over medium heat, melt chocolate with Kahlua and butter; stir until smooth.
- Set aside.
- In bowl, combine eggs, sugar and salt; add sour cream and blend well.
- Add cream cheese to egg mixture; beat until smooth.
- Gradually blend in chocolate mixture.
- Turn into prepared crust and bake for 35 minutes or until filling is barely set in centre.
- Turn off heat and let stand in oven for 15 minutes with door open; then take out of oven and let stand at room temperature for one hour.
- Refrigerate several hours or overnight.
- Garnish with whipped cream and chocolate shavings if desired.
Nutrition Facts : Calories 428.3, Fat 31.4, SaturatedFat 17.7, Cholesterol 98.1, Sodium 336.3, Carbohydrate 33.9, Fiber 1.7, Sugar 26.3, Protein 5.5
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