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Kahlua Cheesecake with Oreo Crust Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.2 from 43 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 50 minutes
  • Total Time: 5 hours 20 minutes
  • Yield: 12 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Kahlua Cheesecake with an Oreo Crust is a luscious and creamy dessert that perfectly balances the rich flavors of coffee liqueur with a crunchy Oreo cookie base. The smooth cheesecake filling infused with Kahlua coffee liqueur is baked to perfection and topped optionally with whipped cream and chocolate shavings, making it an irresistible treat for special occasions or indulgent weekends.

Ingredients

Scale

Oreo Crust

  • 24 Oreo cookies (crushed)
  • ½ cup unsalted butter (melted)

Kahlua Cheesecake Filling

  • 24 oz cream cheese (softened)
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 cup sour cream
  • ¼ cup Kahlua coffee liqueur
  • 1 teaspoon vanilla extract
  • 1 tablespoon all-purpose flour (optional for stability)

Topping (Optional)

  • Whipped cream
  • Chocolate shavings
  • Extra Kahlua for drizzling

Instructions

  1. Preheat Oven: Preheat your oven to 325°F (160°C) to prepare for baking the crust and filling evenly.
  2. Prepare the Crust: In a medium bowl, combine crushed Oreo cookies with melted butter, mixing thoroughly until the mixture is evenly coated and crumbly.
  3. Form the Crust: Press the Oreo mixture firmly and evenly into the bottom of a 9-inch springform pan to create a compact base for the cheesecake.
  4. Bake the Crust: Bake the crust in the preheated oven for 10 minutes to set it. Remove and let it cool while preparing the cheesecake filling.
  5. Make the Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add granulated sugar and continue mixing until fully incorporated.
  6. Add Eggs: Add the eggs one at a time to the cream cheese mixture, beating well after each addition. Scrape down the bowl’s sides as needed for uniform mixing.
  7. Incorporate Remaining Ingredients: Add sour cream, Kahlua coffee liqueur, vanilla extract, and optional flour to the mixture. Mix until the filling is smooth and creamy without overbeating.
  8. Pour Filling: Pour the cheesecake filling evenly over the cooled Oreo crust, spreading gently with a spatula to distribute the mixture.
  9. Bake Cheesecake: Bake in the oven for 40-50 minutes until the edges are set but the center remains slightly jiggly, indicating a perfect cheesecake texture.
  10. Cool the Cheesecake: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about one hour to allow it to cool gradually and prevent cracking.
  11. Chill: Remove the cheesecake from the oven and let it cool completely at room temperature before refrigerating for at least 4 hours or overnight for the best texture and flavor development.
  12. Serve: Once chilled, carefully remove the cheesecake from the springform pan. Optionally top with whipped cream, chocolate shavings, or a drizzle of extra Kahlua to enhance the presentation and taste.

Notes

  • For best results, chill the cheesecake overnight to allow flavors to meld and texture to firm up.
  • The optional tablespoon of flour helps stabilize the cheesecake but can be omitted if you prefer a purer custard texture.
  • Use a water bath if concerned about cracking, although gradual cooling in the oven usually prevents it.
  • Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Allow the cheesecake to come to room temperature for 10-15 minutes before serving to enhance flavor.

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Find it online: https://speedilyrecipes.com/kahlua-cheesecake-with-oreo-crust-recipe/