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Chocolate Kahlua Cheesecake


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  • Author: Angie Wright

Description

A spiked coffee cheesecake sits atop a chocolate-pecan crust for delicious dessert bars. Serve with chocolate covered coffee beans for more delicious crunch.


Ingredients

Scale

For the base

  • ¼ cup pecans
  • 1½ cup chocolate crumbs
  • 2 tbsp sugar
  • 1/3 cup melted butter

For the cheesecake

  • 2 8-ounce packages cream cheese
  • ¾ cups sugar
  • 1 tbsp. flour
  • 2 large eggs
  • 3 tbsp. Kahlua
  • 11/2 tsp. instant coffee
  • 1 tsp. vanilla extract

Garnishes

  • ½ cup chocolate chips – melted for drizzling
  • Chocolate covered coffee beans for topping

Instructions

  1. Preheat the oven to 325 and line an 8 inch baking pan with foil, leaving some over hanging.
  2. In a food processor run the pecans through until they become finely chopped. Add the sugar, chocolate crumbs and melted butter. Pulse until it resembles a sandy texture.
  3. Press the mixture on the bottom of the baking pan and bake for 8 minutes.
  4. In the bowl of a stand mixer, cream the cheese, sugar and flour together until light and fluffy.
  5. Stir in the eggs and mix until well combined. Add the Kahlua, instant coffee and vanilla.
  6. Pour the cheesecake mixture over the crust and bake for 40 minutes.
  7. Cool and refrigerate overnight.
  8. Melt the chocolate chips and drizzle over top. Add chocolate covered coffee beans if desired.

Notes

Store in the fridge.

  • Category: Baking, Dessert